Christmas Sprinkle Buttermilk Bread
A colorful and flavorful holiday bread that combines buttermilk and almond extract for a delightful festive treat.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon kosher salt
Wet Ingredients
- 1 cup buttermilk
- 1 large egg, lightly beaten
- 0.5 cup unsalted butter, melted and cooled
- 0.5 teaspoon almond extract
- 0.5 cup sprinkles Colorful, for batter
Glaze Ingredients
- 2 cups powdered sugar, sifted
- 3 tablespoons buttermilk (plus more as needed) For glazing
- 1 tablespoon light corn syrup
- to taste Nonpareils for topping
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a 9x5 inch aluminum loaf pan with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and kosher salt.
Mixing Wet Ingredients
- In another bowl, whisk together buttermilk, melted butter, beaten egg, and almond extract until smooth.
Combining
- Pour wet mixture into dry ingredients and stir gently until just combined, being careful not to overmix.
- Fold in the sprinkles.
Baking
- Transfer the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake for about 45-50 minutes, or until the center is set and a toothpick inserted comes out clean.
- Allow cooling in the pan for 5 minutes before transferring to a wire rack to cool completely for 1-2 hours.
Preparing the Glaze
- In a mixing bowl, combine sifted powdered sugar, additional buttermilk, and corn syrup, whisking until it reaches a drizzling consistency.
- Spoon the glaze generously over the cooled bread and sprinkle with nonpareils.
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Notes
Store bread wrapped tightly in plastic wrap or in an airtight container to keep it fresh. It can be frozen; slice and wrap each slice individually for easy thawing.