Rainbow Sprinkle Bread with Birthday Cake Crumb Topping

Sprinkles or "jimmies" which we know today, but nonpareils, the beginning of these forms, have been around since the 18th century.  Kids love sprinkles.  I know because it's the topping of choice when my grands are here visiting.  My own love for sprinkles did start with my obsession to nonpareils that my mom would buy at the candy store.  I love letting the chocolate melt in my mouth and still have a confection to crunch!

A few weeks ago I made my own sprinkles, but this time the recipe from bake FROM SCRATCH magazine called for using Betty Crocker's Rainbow Sprinkles because they don't bleed when stirred into batter.  Since I love sprinkles, it was a must try and I have to say it did not disappoint.

Rainbow Sprinkles Bread with Birthday Cake Crumb Topping

1 cup (2 sticks) (227g) unsalted butter, softened to room temperature
1 1/2 cups (300g) granulated sugar
4 large eggs + 1 egg yolk
1 T (13g) Vanilla extract
2 cups (250g) all-purpose flour
1/2 tsp. (1.5g) Kosher salt
1/3 cup (60g) Rainbow Sprinkles

Birthday Cake Crumb Topping:

1/4 cup (31g) all-purpose flour
1/4 cup (50g) granulated sugar
1/4 tsp. Kosher salt
2 T (28g) cold, unsalted butter, cubed
1/3 cup (60g) Rainbow Sprinkles
1/2 tsp. (2g) Vanilla extract

Stir the flour, sugar and salt together.  Use a pastry blender to cut in the cubed butter.  Add the sprinkles and vanilla extract and stir to combine.

Preheat oven to 325F-degrees (170C-degrees).  Spray a 9" x 5" loaf pan with baking spray with flour. Line with parchment paper, letting excess extend over the sides of the pan.  Spray again.

In a bowl of a stand mixer, using the paddle attachment, cream the butter and sugar together on medium speed until fluffy, about 3 to 4 minutes.  Scrape down the sides of the bowl with a rubber spatula.  With the mixer running, add the eggs, one at a time, beating well after each addition.  Beat in the vanilla.

On low speed, gradually add the flour/salt to this mixture, beating just until combined.  Stir in the rainbow sprinkles.  Pour batter into the prepared loaf pan.  Sprinkle the crumb topping over the surface.  Bake until golden brown and a wooden toothpick inserted in the center comes out cleanly--1hour/10 minutes (mine actually took 1 hour/25 minutes), but start it on the shorter time and check yours.  Let cool in the loaf pan for 10 minutes before removing.

The excess parchment paper helps to lift the bread and transfer to a serving plate.  Store in an airtight container for 3 days...if it lasts that long! Enjoy!

I posted a card this past week, on my paper blog, in memory of our daughter Kelly.  It will be 7 years ago she passed away from invasive breast cancer.

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The stamps I used, with my hydrangea die, are by Ellen Hutson, LLC.  If you're interested in this set, they're available with half the cost going to Breast Cancer Research; a project dear to my heart to find a cure.

Too many women, in fact, 1 in 12 will be diagnosed with this disease in their lifetime.  We need to keep fighting, especially if women maybe losing their health care if Trumpcare passes!