Rainbow Sprinkle Bread with Birthday Crumb Topping
Makes 1 (9-inch) loaf
  • 1 cup (227 grams) unsalted butter, softened
  • 1½ cups (300 grams) granulated sugar
  • 4 large eggs (200 grams)
  • 1 large egg yolk (19 grams)
  • 1 tablespoon (13 grams) vanilla extract
  • 2 cups (250 grams) all-purpose flour
  • ½ teaspoon (1.5 grams) kosher salt
  • ⅓ cup (60 grams) rainbow sprinkles*
  • Birthday Cake Crumb Topping (recipe below)
  1. Preheat oven to 325°F (170°C). Spray a 9x5-inch loaf pan with baking spray with flour; line with parchment paper, letting excess extend over sides of pan. Spray pan again.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs and egg yolk, one at a time, beating well after each addition. Beat in vanilla.
  3. In a medium bowl, whisk together flour and salt. Reduce mixer speed to low, and gradually add flour mixture to butter mixture, beating just until combined. Stir in sprinkles. Pour batter into prepared pan. Sprinkle with half (90 grams) of Birthday Cake Crumb Topping.
  4. Bake until golden brown and a wooden pick inserted in center comes out clean, about 1 hour and 10 minutes. Let cool in pan for 10 minutes. Using excess parchment as handles, remove cake from pan, and let cool completely on a wire rack. Store in an airtight container for up to 3 days.
*We used Betty Crocker Rainbow Sprinkles (10.5-ounce container). These sprinkles’ colors don’t bleed when stirred into the cake batter.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/rainbow-sprinkle-bread-birthday-crumb-topping/