I first baked this Easy Christmas Funfetti Bread on a snowy afternoon, craving the pure joy of the season in edible form. As it baked, my kitchen filled with the sweet, buttery, and comforting aroma of birthday cake—a scent that feels like celebration itself. When I pulled the golden loaf from the oven, studded with a rainbow of festive sprinkles, it looked like a holiday party captured in a bread pan. Slicing into it revealed a tender, bright crumb that instantly brought smiles. It’s the simplest, happiest bake that turns any ordinary day into a little celebration.
Why You’ll Love This Recipe
You will adore this recipe because it delivers maximum festive cheer with minimal effort. It’s a one-bowl wonder that comes together faster than wrapping a present, and the sight of those colorful sprinkles peeking through every slice is guaranteed to delight anyone, from kids to adults. It’s incredibly forgiving, wonderfully moist, and tastes like the best parts of a birthday cake and holiday sugar cookie had a delicious baby. Whether you’re a baking novice or a seasoned pro, this bread is your shortcut to becoming the holiday hero of your kitchen.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk, at room temperature
- 2 large eggs, at room temperature
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 1/2 tsp vanilla extract
- 1/2 tsp almond extract (optional but recommended)
- 3/4 cup rainbow sprinkles or jimmies (divided)
Each ingredient here has a purpose. The buttermilk is the secret to an incredibly tender crumb; its acidity reacts with the baking soda for a perfect rise. If you don’t have it, make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to a cup of milk and letting it sit for 5 minutes. The almond extract, while optional, is my personal magic touch—it adds a bakery-style depth that makes the flavor truly special. And for the sprinkles, you must use jimmies (the little rod-shaped ones), not nonpareils (the tiny round balls). I learned this the hard way: nonpareils bleed their color into the batter, turning your beautiful bread a murky, grayish hue.(See the next page below to continue…)