Rainbow Sprinkle Bread with Birthday Crumb Topping

Rainbow Sprinkle Bread

Kevin Masse shares this much-loved explosion of Birthday cake fun and flavor. Baked in a loaf pan like banana bread, this Rainbow Sprinkle Bread will bring to life all the flavors you remember from childhood birthday parties.

You may not need to use all the crumb topping, but I’ll let you in on a little secret: It keeps well in the refrigerator for a few days and makes a tremendous topping for vanilla ice cream.

3.7 from 3 reviews
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.

3.7 from 3 reviews
Birthday Cake Crumb Topping
Makes about ¾ cup
  • ¼ cup (31 grams) all-purpose flour
  • ¼ cup (50 grams) granulated sugar
  • ⅛ teaspoon kosher salt
  • 2 tablespoons (28 grams) cold unsalted butter, cubed
  • ⅓ cup (60 grams) rainbow sprinkles*
  • ½ teaspoon (2 grams) vanilla extract
  1. In a large bowl, whisk together flour, sugar, and salt. Using your fingers, work in cold butter until mixture has a sandy texture. Add sprinkles and vanilla, and mix with your fingers until small pebble-size crumbs remain. Refrigerate for up to 3 days.


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  1. Also….there is no baking powder (or baking soda) in this recipe? Just want to make sure the recipe is correct as written before I make this adorable cake (or bread).

  2. Has anyone had trouble with the middle of the bread not baking all the way? The sides are done, but we cannot seem to get the center fully cooked unless we burn the sides.

  3. I don’t make this bread as often as I used to. It rises pretty high. I think it’s the eggs. My grand daughters used to love this bread for their “tea parties” with their A.G. dolls. Now they’re older and don’t play with the dolls so much, but they still light up when they see this bread. One granddaughter, (9 yrs old) wants to bake it herself and enter it in the county fair. They allow only “scratch” recipes… Wish her luck!

    • Hi Lisa!

      Thanks for reaching out! You could totally turn these into muffins. Because the original recipe is for a dense loaf bread, the muffins will also have the same dense texture. By filling the muffin liners around 3/4 full, you should yield approximately 12. Happy baking!

  4. I see in the recipe it says to add half of the Birthday Cake Crumb prior to baking. When do I add the second half? While it’s still warm post-bake?

    • Hi Lauren!

      Thanks for reaching out! There is a note at the top of the recipe from Kevin Masse: “You may not need to use all the crumb topping, but I’ll let you in on a little secret: It keeps well in the refrigerator for a few days and makes a tremendous topping for vanilla ice cream.” I hope this helps!

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