Funfetti Quick Bread

5 from 4 votes

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This easy vanilla almond quick bread is filled with colorful sprinkles, perfect for any celebration or color scheme. No mixer required!

slices of funfetti bread on a wire cooling rack.


It’s safe to say that sprinkles are synonymous with celebrating. Whether you are as much of a sprinkle enthusiast as I am or not, there’s no denying when you see that collection of colorful rods, sometimes paired with teeny colorful beads or nonpareils, discs of pastels, or sparkly sugar, you instantly know someone is celebrating something.

While I do adore my funfetti cupcakes, funfetti sheet cake, funfetti cheesecake, and funfetti cinnamon rolls, just to name a few in my entire funfetti collection, this funfetti quick bread has served me SO well over the last several years as an easy dish to bring to any function.

I’ve done red, green, and white sprinkles for Christmas, pink, red, and purple sprinkles for Valentine’s Day, orange and black sprinkles for Halloween, and various combinations of colors of sprinkles for sports gatherings and graduations. 

This recipe has existed on my site since 2017, and was originally a recipe I shared to celebrate my dear friend Sally’s (from Sally’s Baking Addiction) virtual baby shower, but the truth is, this bread has made its way into my own oven so many times since then because it’s the PERFECT dessert to whip up when:

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• I don’t want to bake and decorate a bunch of cupcakes
• I don’t feel like rolling cookie dough
• I don’t want to wait for cake layers to cool before I can frost them

One bowl, no mixer, any color combo? And it tastes delicious? I’m in. Where do I sign? What ingredients do I need? Let’s do this.


Over the years, I have tweaked this funfetti bread recipe to produce the most desirable results. I have made swaps when I’m in a pinch, but for the most part, I’ve not strayed from the original recipe. It’s reliable, it produces a moist and tender crumb, and the taste is perfectly sweet enough that we don’t need any extra steps with glazes or frostings (but if you want to add some, there are some suggestions at the bottom of this post).

Aerial photo of ingredients for funfetti quick bread with text overlay labeling each ingredient.

Here’s what you’ll need to make this funfetti bread:

ALL-PURPOSE FLOUR: be sure you’re measuring this with a kitchen scale or, at the very least, the scoop and level method.

BAKING POWDER & BAKING SODA: we’ll use both leavening agents in this bread to bring it the perfect amount of lift to stay fluffy and not dense. 

SALT: for enhancement of flavor, of course.

UNSALTED BUTTER: and it’s melted! Hooray! No waiting for the butter to come to room temperature. 

GRANULATED SUGAR: this keeps the flavor perfectly sweet without bringing too much moisture like brown sugar would. 

EGGS: these will need to be room temperature for optimal incorporation into the batter. 

VANILLA EXTRACT & ALMOND EXTRACT: vanilla extract brings the bulk of the flavor to this bread, and the almond extract gives that signature “funfetti” touch. If you or someone who may be consuming this funfetti bread has an allergy, feel free to omit it. You don’t need to replace it with anything, but more vanilla never hurt anyone!

SOUR CREAM: I much prefer actual sour cream here as opposed to full fat yogurt, but the yogurt will work just fine and still produce a beautifully textured bread. Sour cream is naturally fattier than even full fat yogurt, and all that fat brings mega moisture to baked goods. If you’re going to use yogurt, pick the fattiest brand you can find.

SPRINKLES: the star of the show! I obviously used rainbow sprinkles, but again, you can use any color combination you wish. Just don’t use those teeny nonpareils because they will bleed into your batter when you stir it, making it brown, and the quins usually disappear into sugar oblivion in the oven, so I don’t prefer them. 

slices of funfetti bread on a wire cooling rack.


As the name implies, this is an easy quick bread recipe. That’s why quick breads are called such. No yeast so no rising and as I mentioned previously, one bowl and no mixer. This could not be easier!!


Start by combining the flour, baking soda, baking powder, and salt, then set this mixture aside.


Next, whisk together the butter, sugar, eggs, vanilla and almond extracts, and sour cream or yogurt until everything is combined.


Pour the wet ingredients into the dry ingredients and stir until everything is just combined. Carefully fold in the sprinkles and stir until evenly dispersed, being careful not to overmix the batter.

Batter for funfetti bread in a large glass bowl with a spatula.


Lastly, spoon the batter into the prepared loaf pan, add some extra sprinkles on top before baking if you like, then bake!

See how simple it is? I love a good quick bread. Fancy enough to show I care about putting something together but nothing that needs a ton of my time and attention!


Since we’ve enjoyed this bread so often, I have a lot of suggestions for how to dress it up if you want a little something extra!

CREAM CHEESE FROSTING: consider serving this bread with some classic cream cheese frosting! Serve on the side or lather it on before slicing. It’ll be gooey and messy but oh so delicious! I’d suggest quartering the recipe I’ve linked.

Slices of funfetti bread on a wire cooling rack and one of them has a bite taken out of it.

CREAM CHEESE: we’ve also enjoyed this bread spread with straight up cream cheese, like a bagel! The tanginess matches so nicely with the flavor of the bread and, well, with a side of scrambled eggs this is basically breakfast. 

SIMPLE VANILLA GLAZE: I love the glaze that I use on my lemon poppy seed bread. Feel free to omit the lemon zest and use a splash of almond and vanilla extracts to match the flavor of the bread. 

Tender, moist, flavorful, colorful… What more could you want in the easiest treat for celebrating? 

slices of funfetti bread on a wire cooling rack.
5 from 4 votes
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Funfetti Quick Bread Recipe

This easy vanilla almond quick bread is filled with colorful sprinkles, perfect for any celebration or color scheme. No mixer required!
Prep Time10 minutes
Bake Time42 minutes
Total Time52 minutes
Recipe Author Lynn April
Servings: 12 servings


  • 2 cups (240g) all-purpose flour be sure to measure properly
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup (57g) unsalted butter melted
  • cup (133g) granulated sugar
  • 2 large eggs room temperature1
  • 1 and ½ teaspoons vanilla extract
  • ¾ teaspoon almond extract
  • 8 ounces (226g) sour cream or full fat yogurt 1 scant cup; room temperature1
  • ½ cup (50g) sprinkles not quins or non-pareils2


  • Preheat the oven to 350ºF (177ºC). Spray a 9" x 5" loaf pan with non-stick spray, then set aside.
  • In a medium size bowl, combine the flour, baking soda, baking powder, and salt. Set aside.
    2 cups (240g) all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
  • In a large bowl, whisk together the butter, sugar, eggs, vanilla and almond extracts, and sour cream or yogurt until everything is combined.
    ¼ cup (57g) unsalted butter, ⅔ cup (133g) granulated sugar, 2 large eggs, 1 and ½ teaspoons vanilla extract, ¾ teaspoon almond extract, 8 ounces (226g) sour cream or full fat yogurt
  • Pour the wet ingredients into the dry ingredients and stir until just combined. Carefully fold in the sprinkles and stir until evenly dispersed, being careful not to overmix the batter.
    ½ cup (50g) sprinkles
  • Spoon the batter into prepared loaf pan and bake for 40-42 minutes or until a toothpick inserted into the center comes out mostly clean. Remove from oven and allow to cool completely on a wire cooling rack before serving. Store leftovers covered at room temperature up to 4 days, or in the refrigerator for 1 week.


  1. Room temperature ingredients: it’s imperative to use room temperature ingredients so the batter incorporates more easily and stays smooth. Using cold ingredients with melted butter will make your batter lumpy and you’ll need to stir it a lot, which can lead to a dense crumb.
  2. Sprinkles: quins are the colorful discs, which will just melt into your batter. Non-pareils are the tiny beads, which will bleed into your batter. Use jimmies (the long rods).
Did you make this recipe?Mention @freshaprilflours on Instagram or tag #freshaprilflours!

Nutrition Disclosure

All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.

Serving: 1serving | Calories: 231kcal | Carbohydrates: 34g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 49mg | Sodium: 195mg | Potassium: 59mg | Fiber: 1g | Sugar: 18g | Vitamin A: 276IU | Vitamin C: 0.2mg | Calcium: 47mg | Iron: 1mg

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  1. This Funfetti Quick Bread looks magical. I am pretty sure sprinkles make everything better. Pinned. 🙂

    Congrats to Sally! I am also a fan! She’s one of the first bloggers I started following when I began my blogging journey. That girl seriously has some energy; I cannot believe all that she seems to accomplish in such a short amount of time. Good for her! 🙂

    Thanks for sharing! I look forward to trying this quick bread!!

  2. Everything looks amazing. I would love to be surrounded by all of these sprinkled goodies and all of you wonderful women, celebrating Sally & her growing family. She is the best! This quick bread is calling my name though, I have been all about the quick breads lately!

  3. So excited for Sally! I love the look of this happy quick bread! I can definitely see myself celebrating with a slice very soon. And I love the idea of spreading it with cream cheese…or Nutella…..

  4. 5 stars
    Love this recipe! I’ve made it several times now and the whole loaf is gone in 2 days, my kids love it. My oven takes a bit longer to bake it through, I leave it in for about 48 minutes. I find you can get the same funfetti effect with just a 1/4 cup of sprinkles too!

  5. I’m about to make this. 1 problem though. What size loaf pan? I must be blind because I’ve read over and over and all I see, is put in prepared loaf pan. Nothing about what size! Since I have a variety of sizes…ummm….
    Pick a pan any pan! Lol

    1. 5 stars
      Thank you! I went to get my rainbow sprinkles and I’m out! How did that happen? Chocolate chips to the rescue! I had an 8×4 pan prepared. I thought it was done. Looked done, passed toothpick test. It’s a lil undone in the center. Taste is phenomenal, though! Can’t wait to get sprinkles!