Ingredients:
BREAD
1/2 cup unsalted butter softened
1 cup granulated sugar
2½ teaspoons vanilla extract
3 large eggs
½ cup sour cream
¼ cup whole milk
1¾ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
1 teaspoon salt
½ teaspoon ground cinnamon
⅔ cup Christmas sprinkles plus more for topping
ICING
1¼ cups powdered sugar
2 tablespoons heavy cream
1 teaspoon vanilla extract
Preparation:
- Preheat the oven to 350°F and spray a 9×5-inch loaf pan with non-stick cooking spray and set aside.
- In a large bowl of a stand mixer, cream together the butter and sugar until light and fluffy.
- Add in the eggs and vanilla and mix just until combined then mix in the sour cream and milk until incorporated; set aside.
- In a separate large bowl whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- Add the dry ingredients into the wet ingredients and stir until just combined.
- Fold in the sprinkles but do not overmix them or they could bleed into the batter.
- Spread into the prepared loaf pan and bake for about 50 to 60 minutes or until a toothpick comes clean from the center and the top is just golden.
- Remove from the oven and cool in the pan for 5 minutes then transfer to a wire rack to cool completely.
- Make the glaze by whisking together the powdered sugar, heavy cream, and vanilla. Spread the icing over the cooled bread and smooth out.
- Sprinkle with extra sprinkles if desired then let set then slice.
- Enjoy!