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Festive Christmas Bread

A quick and colorful holiday bread that is soft, tender, and festive, perfect for family gatherings or gifting.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Breakfast, Brunch
Cuisine: American, Holiday
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups All purpose flour Whisked with other dry ingredients.
  • 2 tsps Baking powder
  • 1/2 tsp Fine salt
  • 3/4 cup Granulated sugar
Wet Ingredients
  • 2 large Large eggs Room temperature if possible.
  • 1/2 cup Neutral oil or melted unsalted butter Oil gives a softer texture; butter adds flavor.
  • 1/2 cup Sour cream or plain Greek yogurt Both provide moisture.
  • 1/2 cup Milk Dairy or unsweetened almond milk both work.
  • 2 tsps Vanilla extract
  • 1/4 tsp Almond extract Optional but lovely.
  • 1 tbsp Fresh orange zest
  • 1/2 cup Holiday sprinkles (jimmies) Plus extra for topping.
Optional Mix-ins
  • 1/2 cup Dried cranberries For additional flavor and texture.
  • 1/3 cup White chocolate chips
  • 1/3 cup Chopped pistachios
Glaze
  • 1 cup Powdered sugar
  • 2-3 tbsp Orange juice To achieve desired consistency.
  • 1/2 tsp Vanilla
  • a tiny pinch Salt

Method
 

Preparation
  1. Preheat the oven to 350°F and line a 9 x 5 inch loaf pan with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, salt, and sugar.
  3. In another bowl, whisk together the eggs, oil, sour cream, milk, vanilla, almond extract, and orange zest until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir just until no dry patches remain. The batter should be thick but scoopable.
  5. Gently fold in the sprinkles and any optional mix-ins without overmixing.
  6. Scrape the batter into the prepared pan and smooth the top. Scatter a few extra sprinkles on top.
Baking & Glazing
  1. Bake for 45 to 55 minutes. Tent with foil if browning too quickly.
  2. Check doneness with a toothpick; it should come out clean or with a few moist crumbs.
  3. Cool the loaf in the pan for 10 to 15 minutes, then move to a rack.
  4. To make the glaze, stir the powdered sugar, orange juice, vanilla, and salt until smooth. Drizzle over the warm loaf and allow to set for 15 minutes before slicing.

Notes

For a simpler loaf, you can skip the glaze. Store the loaf wrapped tightly in plastic or in an airtight container once cool, best consumed within 3 days. It can be frozen for 2 to 3 months if properly wrapped.