Name: Festive Buttermilk Sprinkle Bread
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American / Holiday
Ingredients: 2 cups (240 g) all‑purpose flour; 1 tablespoon (12 g) granulated sugar; 1 tablespoon (14 g) brown sugar, packed; 1 tablespoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 cup (240 ml) buttermilk, well‑stirred; 2 large eggs, room temperature; 4 tablespoons (56 g) unsalted butter, melted and slightly cooled; 1 teaspoon pure vanilla extract; ½ cup (about 80 g) rainbow sprinkles (nonpareils)

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A soft, moist buttermilk quick bread studded with festive rainbow sprinkles — perfect for holiday breakfasts, brunches, or dessert tables. I love how cheerful and colorful it looks, and the subtle sweetness makes it a crowd-pleaser for all ages. It’s easy to make and doesn’t require any special equipment, making it one of my go-to holiday bakes. Festive Buttermilk Sprinkle Bread

Why You’ll Love This Recipe

I like this recipe because it’s simple, versatile, and guaranteed to brighten the table. The buttermilk gives the bread a tender, rich crumb, while the sprinkles add just the right touch of sweetness and celebration. I also appreciate that I can prep it in just 15 minutes — it’s perfect for when I need a quick treat for a gathering or want to surprise guests with something festive.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups (240 g) all‑purpose flour
1 tablespoon (12 g) granulated sugar
1 tablespoon (14 g) brown sugar, packed
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup (240 ml) buttermilk, well‑stirred
2 large eggs, room temperature
4 tablespoons (56 g) unsalted butter, melted and slightly cooled
1 teaspoon pure vanilla extract
½ cup (about 80 g) rainbow sprinkles (nonpareils)

Directions

I preheat the oven to 350 °F (175 °C) and grease or line a 9×5 inch loaf pan with parchment paper.
In a large bowl, I whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
In another bowl, I beat the buttermilk, eggs, melted butter, and vanilla extract until smooth.
I pour the wet ingredients into the dry ingredients and gently stir until just combined — I make sure not to overmix.
Using a spatula, I fold in the rainbow sprinkles, keeping a small handful aside to sprinkle on top.
I pour the batter into the prepared pan, smooth the top, and add the reserved sprinkles.
I bake the bread for 50–55 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
After baking, I let it cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely before slicing.

Servings and timing

This recipe makes 1 loaf, which gives me about 12 slices.

Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes

Variations

Sometimes I swap the buttermilk with thinned-out plain yogurt if I’m out of it. If I want an extra moist texture, I replace a tablespoon of butter with vegetable or coconut oil. I’ve also used “jimmies” instead of nonpareils for brighter, less-bleeding color. And for a sweeter finish, I either add a touch more sugar or drizzle a simple glaze on top after it’s cooled.

storage/reheating

I store the cooled bread in an airtight container at room temperature for up to 3 days. For longer storage, I wrap individual slices in plastic wrap and freeze them for up to 3 months. When I want a slice, I either let it thaw at room temperature or warm it briefly in a toaster oven.

FAQs

How do I keep the sprinkles from bleeding into the batter?

I try to use “jimmies” instead of nonpareils when I want to reduce color bleeding. Also, I fold them in gently at the very end and avoid overmixing the batter.

Can I use milk instead of buttermilk?

If I don’t have buttermilk, I use plain yogurt thinned with a little milk, or mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5–10 minutes.

Can I add other mix-ins besides sprinkles?

Yes, I’ve added mini chocolate chips, chopped nuts, or dried fruit for a different twist. Just keep the total volume of mix-ins to about ½ cup.

How do I know when the bread is fully baked?

I insert a toothpick into the center of the loaf — if it comes out clean or with just a few moist crumbs, it’s ready. The top should be golden and slightly firm to the touch.

What’s the best way to serve this bread?

I usually serve it sliced with coffee or tea for breakfast or brunch. It’s also great as a dessert with a little whipped cream or glaze.

Conclusion

This festive buttermilk sprinkle bread brings a cheerful touch to any occasion, from holidays to simple family breakfasts. I love how easy it is to make and how adaptable it is with different mix-ins or toppings. Whether I serve it fresh or pull a slice from the freezer, it never fails to bring smiles.

Festive Buttermilk Sprinkle Bread