Christmas Bread
This festive Christmas Bread is a quick, easy dessert featuring holiday sprinkles and a smooth vanilla glaze. It’s a colorful, sweet treat perfect for holiday gatherings and celebrations.
Equipment
- 1 9x5-inch loaf pan
- 1 hand mixer
- 1 wire rack
Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 1/2 teaspoons vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup whole milk
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2/3 cup Christmas sprinkles plus more for topping
- 1 1/4 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F and spray a 9x5-inch loaf pan with non-stick cooking spray.
- In a large bowl, cream together the softened butter and sugar until light and fluffy using a hand mixer.
- Add the eggs and vanilla extract to the butter mixture and mix just until combined.
- Mix in the sour cream and whole milk until fully 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 until just combined with no flour streaks remaining.
- Gently fold in the Christmas sprinkles, being careful not to overmix to avoid color bleeding.
- Pour the batter into the prepared loaf pan and bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.
- Remove the bread from the oven and let it cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- While the bread cools, whisk together powdered sugar, heavy cream, and vanilla extract to make the glaze.
- Spread the glaze evenly over the cooled bread and smooth with a spatula.
- Sprinkle additional Christmas sprinkles on top if desired, allow the glaze to set before slicing and serving.
Notes
- If the bread starts browning too quickly, tent it with foil to prevent over-browning.
- Store leftover bread covered at room temperature for up to 3 days.
- For variation, substitute sprinkles with chopped nuts or dried fruit.
