Equipment Needed
- 9×5 inch loaf pan
- Parchment paper
- Large mixing bowl
- Whisk
- Rubber spatula
- Cooling rack
- Small bowl for melting butter
Step-by-Step Instructions
My process always starts with getting everything to room temperature. Cold buttermilk and eggs can re-solidify the melted butter, creating a lumpy batter. I take them out about 30 minutes before I start. I preheat my oven to 350°F (175°C) and line my loaf pan with a sling of parchment paper, leaving an overhang on the two long sides. This guarantees a clean release every single time—no sticking, no fuss. In my large mixing bowl, I whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and salt. I give it a good 30-second whisk to ensure the leaveners are evenly distributed, which prevents any bitter pockets in the finished bread.
Now, for the wet ingredients. In a separate small bowl or large measuring cup, I whisk together the room-temperature buttermilk, eggs, melted (but slightly cooled) butter, vanilla, and almond extract until they’re completely smooth and homogenous. I create a well in the center of my dry ingredients and pour this glorious liquid mixture right in. With my rubber spatula, I gently fold everything together. The key word here is gentle. I stop folding the moment the last streak of flour disappears. Overmixing is the enemy of a tender quick bread—it develops gluten and leads to a tough, dense loaf.
As soon as the batter is just combined, I add 1/2 cup of my rainbow jimmies. I reserve the remaining 1/4 cup for the top. I fold them in with just a few strokes—they’ll distribute more as you pour the batter. Then, I scrape the thick, speckled batter into my prepared loaf pan, smoothing the top into an even layer. I sprinkle the remaining 1/4 cup of sprinkles over the top, pressing them in lightly so they adhere. This creates that beautiful, festive crust.(See the next page below to continue…)