This Christmas sprinkle buttermilk loaf has become my most-requested holiday treat. I first adapted it the year my sister hosted our cookie swap and I wanted something that felt festive without being fussy. The batter is simple and forgiving: a rich combination of melted butter, buttermilk and eggs that yields a close, tender crumb. The sprinkles add bursts of color and a celebratory crunch when you sprinkle coarse sugar on top. It slices beautifully and brings out the same warm, homey aroma that makes mornings feel special during the holidays.

I remember carrying this loaf, wrapped in wax paper, to my aunt's house one December morning; by noon there were only crumbs left, and my uncle asked for the recipe on the spot. The texture is slightly denser than a traditional cake because of the loaf pan shape and buttermilk, but still soft and buttery. Because the sprinkles are jimmies rather than nonpareils, they stay vibrant and do not bleed into the batter. This makes the finished loaf look like a holiday confetti ribbon each time you slice into it.

Ingredients

• All-purpose flour: Use 1 3/4 cups (about 210 grams). Look for a standard, unbleached brand such as King Arthur or Bob's Red Mill; the protein level gives structure without making the crumb tough.
• Baking powder and baking soda: 1 teaspoon baking powder and 1/2 teaspoon baking soda provide lift and react with buttermilk to create a tender rise — make sure they are fresh for maximum effect.
• Salt: 1/2 teaspoon to balance sweetness and enhance flavor. Use fine sea salt or regular table salt, measured precisely for consistent results.
• Unsalted butter: 1/2 cup (1 stick) melted and slightly cooled. Melting the butter yields a tender, moist crumb and lets you quickly combine wet ingredients; cool slightly to avoid scrambling the eggs.
• Granulated sugar: 1 cup (200 grams) for sweetness and structure. Caster sugar will dissolve even more readily, but standard granulated is perfectly fine.
• Eggs: 2 large eggs at room temperature. Room-temperature eggs emulsify more easily into the batter, producing a silkier texture.
• Buttermilk: 1 cup (240 ml). The acidity tenderizes the crumb and reacts with baking soda for lift. If you don't have buttermilk, see substitutions section below.
• Vanilla extract: 2 teaspoons for depth of flavor; pure vanilla is preferable but good-quality imitation will still work.
• Sprinkles: 1/2 cup red and green jimmies. Use jimmies or rod-shaped sprinkles; avoid nonpareils which can bleed color into the batter.
• Optional topping: 1 tablespoon coarse sugar and extra sprinkles to garnish the top before baking for sparkle and a tiny crunch.

Instructions

Preheat and prepare: Preheat the oven to 350°F (175°C). Grease or line a 9x5-inch loaf pan with parchment, leaving an overhang for easy removal. Proper pan preparation helps the loaf release cleanly and prevents over-browning along the edges. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda and salt until evenly combined. Whisking distributes leaveners and salt so the loaf rises evenly and seasons throughout. Combine wet ingredients: In a large bowl whisk the melted, cooled butter with the granulated sugar until smooth. Add the eggs one at a time, whisking after each until incorporated, then whisk in the vanilla and buttermilk. The mixture should be glossy and slightly thick but pourable. Bring together: Gradually add the dry mixture to the wet, folding with a rubber spatula until just combined. Stop as soon as you see no streaks of flour — overmixing develops gluten and will make the loaf tough. Add sprinkles: Gently fold in the red and green jimmies a few tablespoons at a time, using a light hand to avoid dissolving their color. If batter seems too heavy, reduce folding strokes; small pockets of flour are fine and will bake out. Fill pan and bake: Pour the batter into the prepared pan and smooth the top. Sprinkle with coarse sugar or additional jimmies if desired. Bake for 45 to 55 minutes, testing with a toothpick inserted near the center for a few moist crumbs but no wet batter. If the top browns quickly, tent loosely with foil for the final 10 minutes. Cool and slice: Allow the loaf to cool in the pan for 10 to 15 minutes, then lift it out using the parchment overhang and transfer to a rack to cool completely before slicing. Cooling prevents the crumb from tearing and allows flavors to settle.

Storage Tips

Store the cooled loaf in an airtight container or wrapped tightly in plastic at room temperature for up to 48 hours. For longer keeping, refrigerate for up to 4 days — wrap in plastic and place in a resealable bag to prevent the sprinkles from sticking. To freeze, double-wrap the loaf or individual slices in plastic and then foil, and label with the date; it will keep well for up to 3 months. When reheating frozen slices, thaw overnight in the refrigerator or toast gently from frozen at low heat to regain a freshly baked texture. Avoid microwaving too long, which can make the crumb gummy.

Ingredient Substitutions

If you need to swap ingredients, there are straightforward options that keep technique consistent. For buttermilk, use 1 cup of milk mixed with 1 tablespoon lemon juice or vinegar and let sit 5 minutes to thicken; this preserves acidity for proper rise. For a dairy-free version, replace butter with 1/2 cup melted coconut oil or a vegan stick butter and use a dairy-free milk plus 1 tablespoon vinegar for buttermilk. To reduce refined sugar slightly, substitute 3/4 cup granulated sugar and 1/4 cup light brown sugar for a touch of molasses flavor; expect a slightly darker crumb. If using whole wheat pastry flour, swap up to half the all-purpose flour for a nuttier flavor but reduce mixing to avoid a denser loaf.

Serving Suggestions

This loaf shines alongside hot beverages and makes a festive addition to brunch spreads. Serve sliced thick with salted butter, cream cheese or a light mascarpone whipped with a touch of honey for richness. For a holiday board, pair small slices with spiced nuts, citrus marmalade and fresh fruit like clementines. It also works well toasted and topped with almond butter and a sprinkle of coarse sugar for crunch. For gatherings, arrange slices on a platter with garnishes of evergreen sprigs for a seasonal touch.

Cultural Background

Sweet quick loaves studded with colorful confections have roots in many household traditions where simple batters are elevated for celebrations. Using jimmies as a festive inclusion is a modern adaptation of classic confetti or "funfetti" cakes, popularized in American home baking in the late 20th century. The addition of buttermilk gives this loaf a traditional midwestern tang and tender crumb that recalls old-fashioned coffeecakes served at family gatherings during winter holidays.

Seasonal Adaptations

Adapt the loaf for other holidays by switching sprinkle colors — pastels for spring or orange and black for Halloween — and by adding complementary zest. For winter, fold in 1 teaspoon of orange zest for a citrus lift that pairs beautifully with the sprinkles. In colder months, stirring in 1/2 teaspoon ground cinnamon or 1/4 teaspoon nutmeg creates a snug, spiced profile. For summer picnics, reduce the sugar topping and add a lemon glaze after cooling for a bright, refreshing finish.

Meal Prep Tips

To prepare ahead, bake the loaf and cool completely, then wrap tightly and refrigerate for up to 4 days. Slice just before serving to preserve visual appeal. For portioned meal prep, slice and freeze individual pieces on a flat tray, then transfer to bags — pull out as needed to thaw overnight or toast from frozen. If bringing to an event, keep the loaf in a sturdy container and bring a small jar of coarse sugar and extra sprinkles for last-minute touch-ups that brighten presentation.

There is something quietly joyful about a loaf that looks festive with little effort. This Christmas Sprinkle Buttermilk Bread is my easy way of bringing color and warmth to the table; try it, make it yours with a twist, and share a slice with someone who believes small rituals — like a holiday loaf on the kitchen table — matter most.