Sprinkle Buttermilk Loaf (Print-Friendly Version)
Buttermilk and almond extract flavor this quick loaf with colored sprinkles and a thick glaze. Fold the sprinkles in at the end and stop mixing promptly to limit color streaks. Glaze only after the loaf is fully cool.
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House placeholder — AdSense units launch here# Ingredients You’ll Need:
→ Bread
01 -
2 cups all-purpose flour
02 -
1 cup granulated sugar
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1 1/2 teaspoons baking powder
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1/2 teaspoon baking soda
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1 teaspoon kosher salt
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1 cup buttermilk
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1 large egg, lightly beaten
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1/2 cup unsalted butter, melted and cooled
09 -
1/2 teaspoon almond extract
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1/2 cup red and green sprinkles
→ Glaze
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2 cups powdered sugar, sifted
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3 tablespoons buttermilk, plus more as needed
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1 tablespoon light corn syrup
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Assorted nonpareils, for garnish
# How to Make It:
01 -
Heat the oven to 350°F and prepare a nine-by-five-inch loaf pan.
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Whisk flour, sugar, baking powder, baking soda and salt. In another bowl whisk buttermilk, egg, cooled melted butter and almond extract.
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Pour wet ingredients into dry and stir until almost combined.
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Fold in the half cup of sprinkles briefly. Transfer to the pan with headroom and level the surface.
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Bake about forty-five to fifty minutes, continuing as needed until a center tester has no wet batter.
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Rest briefly in the pan. Turn out carefully and cool completely on a rack.
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Whisk powdered sugar with three tablespoons buttermilk and corn syrup.
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Thin only as needed with teaspoon additions of buttermilk. Spoon over the cooled loaf, add garnish and refrigerate the glazed bread.
# Extra Suggestions:
01 -
Use a nine-by-five-inch loaf pan, greased and optionally lined with parchment.