So, You Want to Make Christmas Sprinkle Buttermilk Bread?

Alright friend, if you’d told me last year I’d be baking a bread that’s basically a party in a loaf pan, I probably would’ve laughed (I mean, bread… with sprinkles?!) but here we are. I made this for the first time two Christmases ago when I’d run out of patience for complicated projects but still wanted something cheerful for the kids—and honestly, even my very skeptical husband asked for seconds. The kitchen smelled so good I almost burned my hand sneaking a piece right out of the pan. Don’t recommend that part.

Here’s the thing: the sprinkles get me every time. They make everything better. If I could put them on roast potatoes, maybe I would, but let’s not get ahead of ourselves. Anyway, let’s get stuck in!

Why I Keep Coming Back to This Bread

I make this when I’m itching for a treat that’s easier than cookies, but still gives you all the holiday vibes. My family goes a bit wild for it (especially the crusty corner pieces—who knew, right?). Honestly, sometimes I throw it together just to use up buttermilk that’s begging for attention in the fridge—sometimes past its prime, but it works.

My favorite thing is how festive it looks without being fussy. (But I do cringe when my sprinkles bleed everywhere—pro tip, don’t use those cheap ones that go streaky. Learned the hard way.) One final nudge: this recipe will trick people into thinking you’re a baking genius. You can keep my secret, it’s all good.

What You’ll Need (and Optional Swaps)

2 cups (250g) all-purpose flour (I tried cake flour once, not a vibe—stick to all-purpose here)
1 cup sugar—granulated. If you’re in a pickle, raw sugar is fine but it changes the vibe
2 teaspoons baking powder (My grandmother was fiercely loyal to Calumet, but honestly whatever is in arm’s reach)
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 cup buttermilk (or, when I’m desperate: 1 cup milk with a tablespoon of lemon juice—let it sit 5 min)
1/2 cup (120ml) vegetable oil (olive oil is fine in a pinch, though your bread might taste a bit snazzier)
2 large eggs, room temp if you remember
2 teaspoons vanilla extract—honestly, I’ve used almond extract instead sometimes, not bad!
1/2 cup Christmas sprinkles (a hefty handful—jimmies work best, those tiny nonpareils can melt weirdly)
Extra sprinkles for the top (and your sanity)

Baking Directions—Basically How I Do It

Heat your oven to 350°F (175°C)—the classic temp. Grease a standard loaf pan (8.5×4.5 inch or, honestly, whatever’s not stuck to last week’s banana bread).
In a big bowl, whisk together flour, sugar, baking powder, baking soda, and salt. (There’s always a flour cloud at this point. Happens every time.)
In another bowl, beat together buttermilk, oil, eggs, and vanilla. I just use a fork half the time—less washing up, right?
Pour the wet ingredients over your dry ones. Stir gently until almost combined. It’ll look lumpy. DO NOT overmix here (voice of experience—tough bread is a downer), just encourage it all to come together.
Gently fold in most of the sprinkles (reserve a little for the top if you’re aiming for max festive) with a spatula. If the colors start to melt, don’t freak out, just finish up and pour it in the pan quickly.
Smooth the batter in the pan, scatter those last dramatic sprinkles, and bake for 45–55 minutes. My oven runs hot, so I start checking at 40 min—should be golden on top and a toothpick poked in the middle comes out clean or just barely crumbly—sometimes even a little sticky is fine if you like it doughy.
Let it cool at least 10–15 minutes in the pan (I know, hard to wait). If you try to yank it out early, good luck. I, er, have regrets there.

What I Wish I’d Known—Notes from My Kitchen

If you overmix, you get weirdly chewy bread. Just walk away if you have to.
I sometimes line my pan with parchment—makes getting the loaf out a breeze, but you can totally wing it with cooking spray.
Cheap sprinkles melt fast and make rainbows in the batter. Sometimes it’s pretty, sometimes it’s a toddler’s art project; your call.

How About a Few Variations?

I’ve swapped the vanilla for a bit of orange zest in December—it’s like a citrus holiday hug and works, mostly.
Sometimes I use half whole wheat flour: tastes healthy and festive, though my kids aren’t fooled.
Tried adding white chocolate chips once—total disaster. They all sunk to the bottom and formed a weird crust. Looks cool, eats odd.

Equipment—What You Really Need (Kinda)

Standard loaf pan—though, honestly, I’ve made this in a square cake tin when the loaf pan went on walkabout; just check it a bit earlier.
Mixing bowls, spatula, and one of those cheap whisks from the dollar store. No fancy mixer required.

Storing It (But Does It Really Last?)

Once it’s cool, I keep it in a lidded container or wrapped in foil, counter or fridge is fine. It’s supposed to last up to 4 days, but honestly—between breakfast snacks and midnight slices—I’ve never actually made it past day two. Maybe you’ll have better willpower!

Serving It Up—Here’s How We Roll

We usually eat it just like that, thick slabs with plenty of salted butter (the good kind, please), though it’s also amazing toasted the next morning with a bit of jam. One year, my aunt slathered it with leftover cream cheese frosting, and it legit tasted like birthday cake dressed up for the holidays.

What I’d Do Differently Next Time (Pro Tips-ish)

I once tried rushing the cooling step and almost lost the whole thing to a pile of crumbs—better to wait it out a bit.
Actually, I find it works better if I mix in the sprinkles right before baking, not before pouring—otherwise they get all these rainbow pockets. Unless you’re into that, then hey, go for it.
Honestly? I think it tastes even better the next day. If there’s any left, anyway.

Questions I Actually Get Asked

Can I freeze it? Yep, slice it first—then just pull out what you need. Toasted straight form the freezer is brill.
Can I double the recipe? You can, but you’ll need two pans—unless you’ve got a monster loaf tin I don’t know about.
What about gluten free? Sure, but use a 1:1 GF flour; texture’s a bit different but still cheerful. My cousin raved about this one form King Arthur.
Are the sprinkles necessary? Technically, no. But if you’re here for the Christmas bread party, you kind of need the fireworks. Otherwise, it’s just, well, white bread. Boring.
What if I don’t have buttermilk? I said it above, but really: milk + lemon juice is your best friend here. Life saver.

Tiny side note—if you want seriously pro results, I sometimes nose around Sally’s Baking Addiction quick breads for inspiration; she’s got some genius tweaks. Oh, and for weirdly specific sprinkle wisdom, Serious Eats’ sprinkle guide is, well, surprisingly helpful. Ok, now I’m hungry.

All told, this bread brings a smile and makes the kitchen smell like Christmas. And sometimes, that’s all you really need, right?

Christmas Sprinkle Buttermilk Bread: My Festive Favorite Recipe