Christmas Quick Bread
This festive quick bread is filled with holiday sprinkles, topped with a smooth vanilla glaze and extra sprinkles, making a delightful and colorful dessert perfect for celebrations.
Equipment
- 1 9x5-inch loaf pan
- 1 hand mixer
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 grease a 9x5-inch loaf pan with non-stick spray.
- In a large bowl, cream butter and sugar with a hand mixer until light and fluffy.
- Add eggs and vanilla; mix until combined, then stir in sour cream and milk.
- In another bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- Add dry ingredients to wet ingredients and mix until just combined without flour streaks.
- Fold in sprinkles gently to avoid color bleeding.
- Pour batter into prepared pan and bake for 60-70 minutes until a toothpick comes out clean and top is golden.
- Cool bread in pan for 5 minutes, then transfer to a wire rack to cool completely.
- Whisk powdered sugar, heavy cream, and vanilla to make glaze.
- Spread glaze over cooled bread and decorate with additional sprinkles.
- Allow icing to set before slicing and serving.
Notes
- If bread browns too fast, tent with foil during baking.
- Store leftovers wrapped at room temperature for up to 3 days.
- For variation, swap sprinkles with dried fruit or nuts.
