Christmas Quick Bread
A festive quick bread studded with holiday sprinkles and topped with vanilla glaze and sprinkles. This American dessert is perfect for holiday celebrations and easy to prepare.
Equipment
- 1 9x5-inch loaf pan
- 1 hand mixer
- 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 extra for topping
- 1¼ 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 softened butter and granulated sugar with a hand mixer until light and fluffy.
- Add eggs and vanilla extract; mix until just combined, then mix in sour cream and milk until incorporated.
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- Add dry ingredients into wet ingredients and stir just until no flour streaks remain.
- Fold in Christmas sprinkles gently to avoid bleeding.
- Pour batter into prepared loaf pan and bake for 60 to 70 minutes, until a toothpick inserted in the center comes out clean and the top is lightly golden.
- Cool bread in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare glaze by whisking powdered sugar, heavy cream, and vanilla extract until smooth.
- Spread glaze evenly over cooled bread and top with additional sprinkles.
- Allow glaze to set before slicing and serving.
Notes
- If bread browns too quickly, cover loosely with foil while baking.
- Use nonpareil or similar small sprinkles to avoid color bleeding.
- Store covered at room temperature up to 3 days or freeze for longer storage.
