Christmas Quick Bread
This festive Christmas Bread is a moist quick bread studded with colorful holiday sprinkles, topped with a creamy vanilla glaze and extra sprinkles for a delightful holiday treat.
Equipment
- 1 9x5-inch loaf pan sprayed with non-stick cooking spray
- 1 hand mixer
- 1 large mixing bowls
- 1 wire rack
- 1 rubber spatula
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 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 together 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 all-purpose flour, baking powder, baking soda, salt, and ground cinnamon.
- Add the dry ingredients to the wet mixture and stir gently until no flour streaks remain.
- Fold in Christmas sprinkles carefully to avoid bleeding the colors.
- 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 brown.
- 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 with a rubber spatula.
- Sprinkle extra holiday sprinkles on top of the glaze if desired and allow the icing to set before slicing and serving.
- If the bread is browning too quickly during baking, cover it loosely with foil and continue baking until done.
Notes
- Use a foil tent if the bread browns too fast during baking.
- Fold sprinkles gently to avoid color bleeding in the batter.
- Store leftover bread covered at room temperature for up to 3 days.
- Glaze can be adjusted for consistency by adding more cream or sugar.
