I scrape the thick, colorful batter into my prepared loaf pan and smooth the top. For an extra festive look, I sprinkle a generous tablespoon more of sprinkles over the top and gently press them in. I bake it for 50-60 minutes. To test for doneness, I insert a toothpick or skewer into the very center of the loaf; it should come out with just a few moist crumbs attached, not wet batter. The top will be a beautiful golden brown. I let it cool in the pan for 15 minutes before using the parchment sling to transfer it to a wire rack to cool completely.
Pro Tips for Best Results
I’ve tested this three different ways: with melted butter, with vegetable oil, and a half-and-half blend. While butter gives fantastic flavor, vegetable oil guarantees the absolute moistest, most tender crumb that stays soft for days. If you want the best of both worlds, use a neutral oil like avocado or grapeseed. If you use butter, make sure it’s cooled so it doesn’t cook the eggs when you mix it in.
Here’s what I learned the hard way about the sprinkles: fold them in at the very end, and use a light hand. If you mix them in with the dry ingredients or stir too vigorously, the color can start to streak. The goal is to have distinct, cheerful dots of color throughout a soft, golden crumb. Gently folding them in as the last step preserves their vibrant color.
For a perfect, crackly top crust, I use the toothpick test religiously. Ovens can vary, and a few minutes can mean the difference between perfectly moist and slightly dry. Start checking at 50 minutes. If the top is browning too quickly before the center is done, I loosely tent the loaf with a piece of aluminum foil for the last 10-15 minutes of baking.
Common Mistakes to Avoid
My biggest first-time mistake was using cold buttermilk and eggs straight from the fridge. The cold ingredients caused the melted butter to re-solidify into little lumps, and the batter didn’t rise as well. Now, I always take the time to let them sit on the counter for at least 30 minutes. Room-temperature ingredients blend seamlessly for a smoother batter and better oven spring.
Another error is over-mixing the batter. Quick bread batter should be lumpy! When you see “just until combined” in the instructions, it means stop mixing the moment you no longer see dry flour. I used to mix until it was perfectly smooth, and my loaves were dense and tough. A few lumps are your friend—they will hydrate in the oven.(See the next page below to continue…)