Christmas Sprinkle Buttermilk Bread
Baked in a loaf pan, this dense buttermilk bread is studded with colorful sprinkles and topped with a buttermilk glaze and nonpareils.
Ingredients
Bread
- 2 cups all-purpose flour 250 g
- 1 cup sugar 200 g
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup buttermilk 240 ml
- 1 large egg lightly beaten
- 1/2 cup unsalted butter 113 g, melted and cooled
- 1/2 teaspoon almond extract
- 1/2 cup sprinkles 80 g
Glaze
- 2 cups powdered sugar 240 g, sifted
- 3 tablespoons buttermilk 45 ml, plus more as needed
- 1 tablespoon light corn syrup 15 ml
- Nonpareils
Instructions
Bread
Preheat oven and prepare pan:
Position the oven rack in the upper third and heat to 350°F (175°C). Line a 9x5-inch aluminum loaf pan with parchment paper.Mix dry and wet ingredients:
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk buttermilk, egg, melted butter, and almond extract. Pour the wet mixture into the dry and stir until just combined. Gently fold in sprinkles.Bake and cool loaf:
Pour the batter into the prepared pan and bake for 45-50 minutes, until the center is set. Let cool in the pan for 5 minutes, then turn out onto a wire rack and cool completely (1-2 hours, as the loaf is dense).
Glaze
Make glaze and garnish:
When the bread is fully cool, prepare the glaze: whisk together powdered sugar, 3 tablespoons buttermilk, and corn syrup. Add more buttermilk if needed to reach a thick pourable consistency. Drizzle over the bread and garnish with nonpareils.