First official blog post of the summer! I found this recipe for sprinkle bread in Bake From Scratch magazine, which was an impulse purchase at the grocery store the other day. They have beautiful recipes, and I was so excited to see this bread on the cover. Though it looks like you just baked funfetti cake in a loaf pan, I was pleasantly surprised when I mixed up the batter that it truly is more bread than cake; the eggs make it custardy and the lack of baking powder or baking soda keeps it dense. It would be perfect with a little whipped cream and strawberries, toasted with butter for breakfast, or just eaten in plain slices with a friend which is how I had it. Also...now that I'm thinking about it, it would make excellent french toast if you are looking for a crazy indulgent way to start your morning.
Sprinkle Bread (recipe from bake from scratch)
for the bread:
- 1 c. unsalted butter, softened to room temp
- 1 1/2 c. granulated sugar
- 4 large eggs
- 1 egg yolk
- 1 tablespoon clear vanilla extract
- 2 c. all-purpose flour
- 1/2 teaspoon salt
- 1/3 c. sprinkles
for birthday cake crumb topping
- scant 1/4 c. all-purpose flour
- scant 1/4 c. granulated sugar
- 2 tablespoons cold unsalted butter, cut into small pieces
- scant 1/3 c. sprinkles
- 1/2 teaspoon clear vanilla extract
Preheat oven to 325 degrees. Spray loaf pan with pam, and then cut a piece of parchment to fit inside, with a little extra overhanging on the long sides so you can easily remove bread. Cream butter and sugar for 2 minutes, scraping down sides of bowl if needed. Add eggs, yolk, vanilla, and salt and mix until well-incorporated. Add flour, 1/4 cup at a time, and mix on low speed until you have a homogenous batter. Do not over mix, as this will cause bread to be tough. Add sprinkles and fold in gently with spatula until evenly distributed. Batter will be thick and not pourable, so use spatula to evenly distribute batter into pan lined with parchment.
Make the crumb topping in a small bowl. Add all ingredients and mix it with a fork or your fingers until the butter is nice and broken up into tiny pea-like pieces. It should look like the top of a blueberry muffin. Add the crumb topping to top of the batter--you can add more or less depending on your preference. I added a lot! An important note here--make sure your sprinkles taste good since there are a lot of them in this bread! Just taste a couple and make sure they don't taste too chemical-y due to the food coloring. I have found Wilton brand to be pretty solid.
Bake for 1 hour, 10 minutes, checking with a cake tester or knife to make sure it is cooked thoroughly through the center. Let cool for 20 minutes before removing from pan (or if you are impatient, pop it into the fridge), and let it sit for 20 more minutes before slicing into 1-inch thick slices. ENJOY!
Thanks for reading! Working on another post of all the things I baked but didn't post during the craziness of third year! There were a lot of chocolate chip cookies involved... Xx