There’s something truly magical about the aroma of freshly baked Christmas Bread filling your kitchen during the holidays. This quick bread, bursting with festive sprinkles and topped with a luscious vanilla glaze, is a treat that brings cheer to any gathering or cozy moment.
Perfectly moist and delicately spiced with cinnamon, this Christmas Bread strikes the ideal balance between delightful sweetness and holiday spirit. Whether served alongside your morning coffee or as a festive dessert, it’s an easy way to make your celebrations unforgettable.
- Quick bread that combines festive sprinkles for a colorful, joyful texture.
- Moist crumb thanks to sour cream and balanced spices that evoke holiday warmth.
- Simple vanilla glaze adds a sweet finishing touch while allowing the bread’s flavors to shine.
- Perfect for gifting, holiday brunch, or dessert with minimal effort.
Ingredients
- Unsalted Butter: Softened butter adds richness and moisture for a tender crumb in the bread.
- Granulated Sugar: Provides sweetness and contributes to the bread’s golden crust.
- Vanilla Extract: Enhances flavor with sweet floral notes that complement the spices and sprinkles.
- Large Eggs: Bind the ingredients and help create a light, airy texture.
- Sour Cream: Adds moisture and slight tanginess, making the bread tender and soft.
- Whole Milk: Helps to loosen the batter for the perfect consistency.
- All-Purpose Flour: The base structure of the bread, providing body and stability.
- Baking Powder: A leavening agent that ensures the bread rises nicely.
- Baking Soda: Reacts with sour cream to help create a fluffy texture.
- Salt: Balances sweetness and enhances flavor throughout.
- Ground Cinnamon: Infuses the bread with warm, cozy holiday spice.
- Christmas Sprinkles: Festive, colorful sprinkles add fun bursts of color without bleeding when folded properly.
- Powdered Sugar: Used for the glaze, adding a sweet, smooth finish.
- Heavy Cream: Creates the perfect consistency for the icing – creamy yet spreadable.
Instructions
- Prepare Oven and Pan
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Preheat your oven to 350°F and spray a 9×5-inch loaf pan with non-stick cooking spray. This ensures the bread won’t stick and bakes evenly.
- Cream Butter and Sugar
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Using a hand mixer, beat the softened butter and granulated sugar in a large bowl until the mixture is light, fluffy, and pale. This aerates the batter, which helps create a tender crumb.
- Incorporate Eggs and Wet Ingredients
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Add the eggs and vanilla extract to the butter mixture and mix until combined. Then, stir in the sour cream and milk until fully incorporated, creating a smooth and moist batter.
- Combine Dry Ingredients
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In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. This ensures even distribution of leavening and spice throughout the bread.
- Mix Dry Into Wet Ingredients
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Gently fold the dry ingredients into the wet mixture just until no streaks of flour remain. Overmixing can develop gluten and make the bread tough.
- Fold in Christmas Sprinkles
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Carefully fold in the Christmas sprinkles, being gentle to avoid bleeding colors into the batter. This preserves their festive appearance after baking.
- Bake the Bread
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Pour the batter evenly into the prepared loaf pan and bake for 60 to 70 minutes until a toothpick inserted in the center comes out clean and the top is golden. If the bread browns too quickly, tent with foil halfway.
- Cool and Prepare Glaze
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Let the bread cool in the pan for 5 minutes, then transfer it to a wire rack to cool completely. Meanwhile, whisk together powdered sugar, heavy cream, and vanilla until smooth to form the glaze.
- Glaze and Decorate
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Spread the vanilla glaze evenly over the cooled bread using a rubber spatula, then sprinkle extra Christmas sprinkles on top for a festive finishing touch. Allow the glaze to set before slicing and serving.
- Overmixing the batter can cause sprinkles to bleed and the bread to be dense.
- Use nonpareils or hard sprinkles to avoid color bleeding in the batter.
- If the bread starts browning too quickly, tent loosely with foil to prevent burning.
Storage Tips
Store any leftover bread wrapped in plastic wrap or an airtight container at room temperature for up to 3 days. For longer storage, freeze the loaf tightly wrapped for up to 3 months and thaw at room temperature.
Serving Suggestions
This Christmas Bread is perfect warm with a pat of butter or alongside a hot cup of coffee or tea. It also pairs wonderfully with whipped cream or a scoop of vanilla ice cream for a festive dessert.
- Softening butter to room temperature ensures it creams properly, creating a light texture.
- Fold in sprinkles gently to maintain their colors and festive look.
- Use a toothpick test to check doneness and avoid overbaking for moist bread.
FAQs
- Can I use different sprinkles?
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Yes, but opt for nonpareil or hard sprinkles to avoid color bleeding in the batter.
- Can I make this bread dairy-free?
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Replace butter with a non-dairy alternative and use coconut yogurt instead of sour cream for a dairy-free version.
- How do I store Christmas Bread?
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Wrap in plastic wrap or keep in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Can I add nuts or dried fruit?
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Absolutely! Fold in chopped nuts or dried cranberries for extra texture and flavor.
- What if my bread is undercooked in the middle?
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Cover the top loosely with foil and bake an additional 5-10 minutes, checking with a toothpick again.
- Can I make mini loaves or muffins?
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Yes, bake in smaller pans or muffin tins and reduce baking time accordingly.
Christmas Quick Bread
Equipment
- 1 9x5-inch loaf pan
- 1 hand mixer
- 1 wire rack
- 1 mixing bowls
Ingredients
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2½ teaspoons vanilla extract
- 3 large eggs
- ½ cup sour cream
- ¼ cup whole milk
- 1¾ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
- ⅔ cup Christmas sprinkles plus more for topping
- 1¼ cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F and spray a 9x5-inch loaf pan with non-stick cooking spray.
- In a large bowl, cream the softened butter and granulated sugar with a hand mixer until light and fluffy.
- Add eggs and vanilla extract to the butter mixture and mix until just combined.
- Mix in sour cream and whole milk until incorporated.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon.
- Add the dry ingredients to the wet ingredients and stir just until no flour streaks remain.
- Gently fold in the Christmas sprinkles without overmixing to avoid color bleeding.
- Pour the batter into the prepared loaf pan and bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.
- Let the bread cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare the glaze by whisking together powdered sugar, heavy cream, and vanilla extract until smooth.
- Spread the glaze evenly over the cooled bread and smooth with a spatula.
- Sprinkle additional Christmas sprinkles over the glaze, allow to set, then slice and serve.
Notes
- Cover the bread with foil if it browns too quickly while baking.
- Store leftovers covered at room temperature for up to 3 days.
- For extra moisture, add a tablespoon of orange juice to the batter.
