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Christmas Sprinkle Buttermilk Bread

Delicious Christmas Sprinkle Buttermilk Bread for Joyful Mornings

This Christmas Sprinkle Buttermilk Bread is a sweet, festive treat perfect for morning gatherings.
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Prep Time 15 minutes
Cook Time 55 minutes
Cooling Time 15 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 1.75 cups all-purpose flour Can substitute with gluten-free flour blend for gluten-free option.
  • 1 teaspoon baking powder Ensure it is fresh for best results.
  • 0.5 teaspoon baking soda Essential to balance acidity from buttermilk.
  • 0.5 teaspoon salt Do not omit for best taste.
  • 0.5 cups unsalted butter, melted and slightly cooled Can substitute with coconut oil for a dairy-free version.
  • 1 cups granulated sugar Can reduce by up to ¼ cup for a less sweet loaf.
  • 2 large eggs Can use flax eggs as a vegan substitute.
  • 1 cups buttermilk Substitute with milk + 1 tablespoon vinegar or lemon juice if unavailable.
  • 2 teaspoons vanilla extract Use pure extract for best taste.
  • 0.5 cups red and green sprinkles Use jimmies for best results to avoid bleeding colors.
Optional Topping
  • 1 tablespoon coarse sugar Increase sweetness if desired.
  • Additional sprinkles for garnish Not necessary for flavor but great for presentation.

Equipment

  • 9×5 inch loaf pan
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
  2. Whisk together all-purpose flour, baking powder, baking soda, and salt in a medium bowl.
  3. In a large bowl, mix melted butter and granulated sugar until smooth. Incorporate eggs one at a time, then stir in vanilla extract and buttermilk.
  4. Gradually add the dry ingredients to the wet ingredients, mixing gently until combined.
  5. Fold in the red and green sprinkles without overmixing.
  6. Pour batter into the prepared loaf pan, optionally sprinkle with coarse sugar, and bake for 45-55 minutes.
  7. Cool in the pan for 10-15 minutes before transferring to a wire rack.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 45mgSodium: 150mgPotassium: 80mgFiber: 1gSugar: 10gVitamin A: 300IUCalcium: 20mgIron: 1mg

Notes

Store cooled bread in an airtight container for up to 3 days, or wrap tightly and refrigerate for up to 1 week. Freeze for up to 2 months.

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