Rainbow Sprinkle anything shouts ‘Spring’ to me, and with April upon us now is the perfect time to share this fun recipe from the Bake Feed magazine. Seems the creator of this Rainbow Sprinkle Bread loves cake about much as I do.
Although this recipe is baked in a loaf pan it is cake…deliciously sweet, dense and nicely vanilla flavoured cake, with sprinkles in it and on top of it! Kevin Masse’s recipe brings back memories of all the amazing flavours we enjoyed as kids in vanilla birthday cakes so how can there be anything NOT to like about this bread or cake or loaf…whatever you call it, it is sweet and fun and will make you feel like Spring is around the corner with every bite!
Give this a try and share your photos on Instagram. I’d love to see how your version looks! I’m sweet_enuf and hope you drop by.
Note: I used pure vanilla extract not clear vanilla extract.
Rainbow Sprinkle Bread with Birthday Cake Crumb Topping
Preheat oven to 325F and spray a 9 x 5-inch loaf pan with baking spray and line with parchment for easy removal from pan.
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs
1 large egg yolk
1 tablespoon clear vanilla
2 cups all-purpose flour
1/2 tsp kosher salt
1/3 cup rainbow sprinkles
Birthday Cake Crumb Topping (recipe below)
Beat butter and sugar in the bowl of a stand mixer fitted with paddle attachment until light and fluffy, scrapping sides and bottom of bowl. Beat in eggs and egg yolk one at a time, beating well after each, and scrapping down bowl. Beat in vanilla.
In a medium bowl, whisk together, flour and salt. Reduce mixer speed to low and gradually add flour mixture to butter mixture and beat only until combined. Stir in sprinkles.
Spread batter evenly in prepared pan and top with about half to a third of the Birthday Cake Crumb Topping (leftovers can be stored in the fridge and used on ice cream).
Bake for approximately 70 minutes until golden brown and toothpick inserted in centre comes out clean. Let cool for about 10 minutes and remove from pan and cool completely.
Birthday Cake Crumb Topping
Whisk together in a small bowl 1/4 cup all-purpose flour, 1/4 cup sugar and 1/8 tsp kosher salt.
Using your fingers, work in 2 tablespoons cold butter, until mixture has a sandy texture.
Add 1/3 cup rainbow sprinkles and 1/2 tsp. vanilla and work in with your fingers until small pebble-sized shapes forms.
This can be stored for approximately 3 days in the fridge.