If you’re looking for the easiest, cutest, most holiday-core bake this season, this Christmas Sprinkle Bread is about to be your new best friend. It’s soft, buttery, lightly sweet, and studded with cheerful red and green sprinkles that make every slice feel like a party. Think classic sugar cookie meets a tender vanilla loaf... with holiday sparkle.
It’s the perfect bake for Christmas morning, gifting to neighbors, taking to school parties, or making on a cozy December afternoon with your kiddos. And the almond glaze on top? I’m obsessed. It gives the loaf that bakery-style finish and makes the sprinkles pop even more.
Let’s get into it.
why you'll love them!
- It looks like pure holiday magic with almost zero effort.
- The flavor is simple, sweet, and nostalgic.
- No mixer needed.
- The almond glaze gives bakery vibes.
- Kids love it and adults secretly love it even more.
- Great for gifting, slicing, sharing, or snacking all December long.
Christmas Bread Ingredients
Here’s what you’ll need for this festive loaf and why each ingredient matters:
- All-purpose flour: Gives the bread its soft, tender crumb.
- Granulated sugar: Sweetens the loaf without making it overly heavy.
- Baking powder + baking soda: Helps the loaf rise tall and fluffy.
- Buttermilk: Keeps the bread incredibly moist with a subtle tang. You can make a quick version with regular milk and vinegar if needed.
- Egg: Adds structure and helps the loaf bake evenly.
- Melted butter: Makes the crumb rich, buttery, and soft.
- Almond + vanilla extract: The dreamiest combo. Almond extract is the secret to that nostalgic bakery flavor.
- Holiday sprinkles: Use jimmies so they don’t bleed into the batter. Red and green will give your loaf that classic Christmas look.
For the glaze: A glossy almond glaze made with powdered sugar, buttermilk, corn syrup for shine, and a little almond extract. It sets beautifully and makes the loaf look so polished.
Tips for the Best Christmas Sprinkle Bread
- Use jimmies, not nonpareils: Nonpareils bleed and will turn your batter a muddy color.
- Don’t overmix: Fold gently so your crumb stays soft and light.
- Cool completely before glazing: If the loaf is warm, the glaze will melt into it instead of sitting pretty on top.
- Make it ahead: The flavor gets even better on day two.
How to Make It
This recipe comes together in just a few simple steps:
- Preheat oven and prep your loaf pan with parchment.
- Whisk together the dry ingredients.
- Mix wet ingredients in another bowl.
- Combine wet and dry, then fold in sprinkles.
- Bake until golden and a toothpick comes out clean.
- Let cool completely.
- Drizzle with almond glaze and top with festive sprinkles.
Slice, serve, and enjoy that soft, fluffy crumb.
use the right tools for the job
- My favorite flour: This brand produces GORGEOUS cookies, cakes, and brownies.
- Cookie sheets: Light-colored aluminum sheets spread heat evenly, so the bottoms of the cookies won't burn.
- Parchment paper: So important!! It provides a barrier between the raw cookie dough and the pan, which helps prevent sticking!
- Large cookie scoop: This cookie scoop is what I used to help scoop batter into my tin.
Storage
- Room temperature: Up to 3 days in an airtight container.
- Fridge: Up to 5 days. Bring to room temp before serving.
- Freezer: Freeze unglazed loaf up to 2 months. Thaw overnight and glaze once fully thawed.
FAQs
Can I skip the almond extract?
Yes. Replace with more vanilla if you prefer a classic vanilla flavor.
Can I use nonpareils?
I wouldn’t. They melt quickly and streak the batter. Jimmies hold their shape beautifully.
Can I double the recipe?
Absolutely. Make two loaves — one to keep and one to gift.
Can I bake this in mini loaf pans?
Yes! Bake at the same temperature for 22 to 28 minutes.
Can I turn this into muffins?
So fun for school parties. Bake at 350 for 16 to 20 minutes.
more Christmas desserts you'll love
If you make this Christmas Sprinkle Bread, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tik Tok, or Pinterest. For more ideas, check out my Dessert Recipes page.
Christmas Sprinkle Bread
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¾ tsp salt
- ¾ cup buttermilk or milk + 1 tsp vinegar/lemon juice
- 1 large egg lightly beaten
- ½ cup unsalted butter melted and cooled slightly
- ½ tsp almond extract
- 1 tsp vanilla extract
- ½ cup holiday sprinkles use jimmies, not nonpareils, nonpareils bleed into the batter
For the almond glaze:
- 1 ½ cups powdered sugar sifted
- 2 ½ tbsp buttermilk or milk — add more as needed for consistency
- 1 tbsp light corn syrup for shine
- ¼ tsp almond extract
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together buttermilk, egg, melted butter, almond extract, and vanilla.
- Pour wet ingredients into dry and mix until just combined. Fold in the sprinkles gently. Dont overmix or they’ll streak the batter.
- Pour batter into the prepared loaf pan and smooth out the top. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
- Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before glazing.
- Whisk together powdered sugar, buttermilk, corn syrup, and almond extract until smooth and glossy. If too thick, add a splash more milk. Drizzle over the cooled loaf and top with sprinkles.
