Equipment Needed
- 9×5 inch loaf pan
- Parchment paper
- Two mixing bowls (one large, one medium)
- Whisk
- Spatula
- Cooling rack
Step-by-Step Instructions
First, I preheat my oven to 350°F (175°C) and prepare my loaf pan. I like to line it with a sling of parchment paper that overhangs the two long sides—this makes it so easy to lift the finished bread out for clean slicing. In my large bowl, I whisk together the dry ingredients: the all-purpose flour, baking powder, baking soda, and salt. I give it a good whisk to ensure the leaveners are evenly distributed, which is key for an even rise. It already starts to smell like promise.
In my medium bowl, I whisk the wet ingredients. I start with the sugar and buttermilk, whisking until the sugar begins to dissolve. Then I add the room-temperature eggs, one at a time, followed by the oil (or cooled melted butter) and the vanilla extract. I whisk until the mixture is smooth and homogenous. Getting the eggs and buttermilk to room temperature is a small step that really matters—it helps everything emulsify beautifully and supports a good rise.
Now, for the crucial mixing step. I pour the wet ingredients into the dry ingredients. Using my spatula, I gently fold them together. I stop folding when there are just a few streaks of flour remaining—it should look shaggy and lumpy, not smooth. This is when I add the ¾ cup of jimmies sprinkles. I fold them in with just a few more strokes until everything is just combined. Over-mixing is the enemy of a tender quick bread, as it develops the gluten and can make it tough.(See the next page below to continue…)