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An easy vanilla almond quick bread filled with colorful sprinkles, perfect for any celebration. No mixer required!
Another Monday, another reason for sprinkles. Can I get an AMEN?
The truth of the matter is that today is a pretty special day, and there’s a second star of the show aside from about a billion sprinkles, and that star is my friend Sally from Sally’s Baking Addiction.
Not only has she helped me with the serious/real side of blogging over several Panera meals and often panicky text messages, she has given me photography tips, given me Pinterest help, and, as actual friends do, quoted Friends and HIMYM with me when I just need someone to laugh with.
Although I haven’t actually seen her in person since before I had my son, she has kept in touch with me despite her insanely busy life (I mean, she’s like the best food blogger there is!), and I think it’s only right we spend today celebrating Sally and the sweet baby she’s expecting in a few weeks!
This bread is pretty simple. It’s sort of a plain quick bread, but there are a few things that make it a bit special. For one, we’ll be working with not just vanilla extract but also almond extract.
It’s no secret that almond extract brings the “funfetti” taste to anything it touches, but the combo of vanilla + almond make this bread the perfect vehicle for a ton of sprinkles.
It’s sort of a buttermilk type bread, since you’ll be working with Greek yogurt (tangy like buttermilk), but the subtle extracts kick it up a notch and make it easy to jazz this bread up with whatever color or type of sprinkles you like, and maybe even some chocolate chips if you’re feeling fancy!
We loved this bread by itself, but I also tried it spread with a little cream cheese, and Matt actually made two slices into a breakfast sandwich…
He swears it was absolutely delicious.
This funfetti quick bread it so easy and so quick (how about that) to pull together that you’ll be tempted to bake up a loaf as soon as one runs out. And that would be totally ok because everyone could use a daily dose of sprinkles and in the form of sweet, buttermilky bread?
Check out some other sprinkley and celebratory creations from Sally’s friends around the blogosphere!
Chocolate Chip Cookie Pie from Love and Olive Oil
Funfetti Frosting from Taste and Tell
Funfetti Cheesecake from Life, Love, and Sugar
Funfetti Cake Batter Dip from Show Me The Yummy
Gluten Free Confetti Thumbprint Cookies from Grain Changer
Funfetti Coconut Macaroons from Handle the Heat
Homemade Pop Tarts with Sprinkles from Grandbaby Cakes
Funfetti Cookie Cups from Liv For Cake
Pink Lemonade Cake from Carlsbad Cravings
Funfetti Bundt Cake from Love From The Oven
Loaded Unicorn Bark from Averie Cooks
Oreo Funfetti Cupcakes from Your Cup Of Cake
Rice Krispies Treats from Chelsea’s Messy Apron
Funfetti Lush Dessert from Brown Eyed Baker
Funfetti Cake from Beyond Frosting
Like I said… A billion sprinkles. Celebrate with us, won’t you?
And Sally… Best of luck in these next few weeks as you prepare for the greatest adventure you will ever embark upon. Parenting is so hard yet so wonderful at the same time, and you are going to ROCK IT! Sprinkle it up, lady! The best is yet to come!
Funfetti Quick Bread
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 4 Tablespoons unsalted butter melted
- 2/3 cup granulated sugar
- 2 large eggs
- 1 and 1/2 teaspoons vanilla extract
- 3/4 teaspoon almond extract
- 1 cup plain Greek yogurt any fat content
- 1/2 cup sprinkles
- Preheat oven to 350ºF. Spray a loaf pan with non-stick spray. Set aside.
- In a medium size bowl, combine flour, baking soda, baking powder and salt. Set aside.
- In a large bowl, whisk together the butter, sugar, eggs, vanilla and almond extracts, and yogurt until everything is combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Carefully fold in the 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.