Equipment Needed
- 9×5 inch loaf pan
- Parchment paper
- Large mixing bowl
- Whisk
- Rubber spatula
- Cooling rack
- Small bowl (for melting butter)
Step-by-Step Instructions
First, I always start by preheating my oven to 350°F (175°C) and lining my loaf pan with parchment paper, leaving an overhang on the two long sides. This little trick is my secret for flawless removal every single time—no more stuck corners or frantic knife-work. In my large mixing bowl, I whisk together the flour, sugar, baking powder, baking soda, and salt. I make sure to really whisk these dry ingredients well; it’s the easiest way to ensure the leaveners are evenly distributed so you don’t get a random bitter bite of baking soda.
Now, in a separate bowl or large measuring cup, I whisk together the room-temperature buttermilk, eggs, melted (but slightly cooled) butter, and vanilla until they’re one homogenous, pale yellow liquid. This is where patience pays off. I once poured hot butter in and it immediately cooked bits of the egg—not ideal. Let that butter cool for about 5 minutes. Then, I pour this wet mixture into the dry ingredients. With my trusty rubber spatula, I gently fold them together. I stop the moment the last streaks of flour disappear; a few lumps are totally fine. Overmixing is the enemy of a tender crumb.
Here comes the fun part: sprinkles! I take ¾ cup of my Christmas jimmies and scatter them over the batter. Then, I fold them in gently, maybe 4 or 5 folds max, just to distribute them. I’ve learned that if I mix too vigorously, those colorful jimmies start to bleed again. I then pour the wonderfully thick, speckled batter into my prepared pan, smoothing the top with the spatula. Just before it goes in the oven, I take those extra 2 tablespoons of sprinkles and generously scatter them over the top. They’ll sink in just a little and create that iconic, festive crust.
I place the pan in the center of my preheated oven and set my timer for 50 minutes. The hard part is waiting. My kitchen starts to smell absolutely magical around the 30-minute mark. I check for doneness at 50 minutes by inserting a toothpick into the center—it should come out with just a few moist crumbs attached, not wet batter. In my oven, it usually takes 60-65 minutes total. I let it cool in the pan on a rack for 20 minutes, then I use the parchment paper “handles” to lift the entire loaf out to cool completely. Slicing into a warm loaf is tempting, but waiting ensures it sets perfectly.(See the next page below to continue…)