There’s nothing quite like the festive charm of Christmas Bread, a delightful quick bread that fills your home with warm holiday scents and colors. This loaf, bursting with cheerful holiday sprinkles, offers a tender crumb and sweet vanilla glaze, making it the perfect centerpiece for seasonal gatherings or a cozy winter treat.
Whether enjoyed fresh from the oven or savored slowly with a cup of hot cocoa, this Christmas Bread is designed to bring joy and a sprinkle of magic to your dessert table. It’s an easy-to-make treat that captures the essence of holiday cheer in every slice.
- Quick and easy to prepare, perfect for festive occasions without stress.
- Studded with colorful Christmas sprinkles for a fun and festive look.
- Light vanilla glaze adds just the right amount of sweetness and shine.
Ingredients
- Unsalted butter: ½ cup softened butter lends rich moisture and a tender crumb to the quick bread.
- Granulated sugar: 1 cup sugar adds sweetness and helps create a golden crust when baked.
- Vanilla extract: 2½ teaspoons pure vanilla imparts a warm, inviting aroma and flavor.
- Eggs: 3 large eggs provide structure and richness essential for the bread’s texture.
- Sour cream: ½ cup adds moistness and a slight tang to balance the sweetness.
- Whole milk: ¼ cup milk helps thin the batter for a light, soft loaf.
- All-purpose flour: 1¾ cups forms the base structure of the bread, offering a soft, tender crumb.
- Baking powder: 1 teaspoon helps the bread rise for a fluffy texture.
- Baking soda: ¼ teaspoon reacts with sour cream to enhance leavening.
- Salt: 1 teaspoon balances sweetness and enhances flavor depth.
- Ground cinnamon: ½ teaspoon adds warm spice, perfectly complementing the holiday theme.
- Christmas sprinkles: ⅔ cup colorful sprinkles folded into the batter bring festive color and fun texture.
- Powdered sugar: 1¼ cups sweetens the glaze for a smooth finish on top.
- Heavy cream: 2 tablespoons used to create a luscious, pourable glaze.
- Vanilla extract (icing): 1 teaspoon for extra flavor in the glaze topping.
Instructions
- Preheat oven and prepare pan
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Set the oven to 350°F (175°C) and lightly spray a 9×5-inch loaf pan with non-stick cooking spray. This ensures the bread releases easily without sticking after baking.
- Cream butter and sugar
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Using a hand mixer in a large bowl, beat the softened butter and granulated sugar until light and fluffy. This aerates the mixture to help give the bread a tender crumb.
- Incorporate eggs, vanilla, sour cream, and milk
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Add eggs and vanilla extract to the creamed mixture and blend until just combined. Mix in sour cream and milk to balance the batter’s moisture and richness for a soft texture.
- Combine dry ingredients
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In a separate large bowl, whisk together flour, baking powder, baking soda, salt, and ground cinnamon. This ensures even distribution of leavening agents and spices for consistent results.
- Mix dry ingredients into wet
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Gradually fold the dry ingredients into the wet batter until just combined, taking care not to overmix to maintain lightness. Avoid leaving flour streaks for an even texture.
- Fold in Christmas sprinkles
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Gently fold in ⅔ cup of sprinkles, which add festive color without bleeding if incorporated carefully. Overmixing may cause the sprinkles to melt and tint the batter.
- Bake the bread
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Pour the batter into the prepared pan and bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean. If the bread browns too quickly, tent with foil to prevent burning.
- Cool the bread
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Allow the bread to cool in the pan for 5 minutes before transferring to a wire rack to cool completely. This prevents sogginess and helps the bread set properly.
- Prepare and apply glaze
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Whisk powdered sugar, heavy cream, and vanilla extract to create a smooth vanilla glaze. Spread it evenly over the cooled bread for a sweet, glossy finish.
- Add finishing sprinkles
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Top the glazed bread with extra sprinkles for a cheerful holiday presentation. Let the glaze set before slicing and serving.
- To prevent sprinkles from bleeding color, fold them in gently and do not overmix.
- If the bread is browning too fast, tent with foil partway through baking.
- Allow the bread to cool completely before glazing to ensure the icing sets beautifully.
Storage Tips
Store leftover Christmas Bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze slices well-wrapped for up to 3 months.
Serving Suggestions
This festive bread pairs wonderfully with a warm cup of coffee, tea, or hot chocolate. It also makes a charming addition to holiday brunches or a sweet treat alongside creamy butter or cream cheese spreads.
- Room temperature ingredients help blend batter smoothly and create an even texture.
- Use nonpareil sprinkles for better shape retention during baking and less color bleeding.
- Let the glaze set fully to avoid sticky slices when serving.
FAQs
- Can I substitute Greek yogurt for sour cream?
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Yes, Greek yogurt can be used as a substitute to maintain moisture and provide similar tang.
- How do I prevent sprinkles from bleeding color?
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Fold them in gently at the end of mixing and avoid overmixing the batter.
- Can I make this gluten-free?
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Yes, use a gluten-free all-purpose baking flour blend suitable for quick breads.
- How should I store leftover Christmas Bread?
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Wrap tightly and keep at room temperature up to 3 days or freeze for extended storage.
- Can I use low-fat milk instead of whole milk?
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Yes, but the texture may be slightly less rich and tender.
- Is this bread suitable for freezing?
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Absolutely, slice and freeze wrapped well, then thaw at room temperature before serving.
Christmas Bread
Equipment
- 1 9x5-inch loaf pan
- 1 hand mixer
- 1 large mixing bowls
- 1 wire rack
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, use a hand mixer to cream the softened butter and sugar until light and fluffy.
- Add eggs and vanilla extract; mix until just combined, then incorporate sour cream and milk.
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- Add dry ingredients to the wet mixture and stir until no flour streaks remain.
- Fold in the Christmas sprinkles gently to avoid bleeding into the batter.
- Spread the batter evenly 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.
- Remove from oven and cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Whisk together powdered sugar, heavy cream, and vanilla extract to make the glaze.
- Spread the glaze over the cooled bread and smooth with a spatula.
- Sprinkle additional Christmas sprinkles on top and allow the glaze to set before slicing and serving.
Notes
- If bread browns too quickly, tent with foil while baking.
- Store wrapped at room temperature for up to 3 days.
- Sprinkles can be customized for other holidays.
