birthday cake bread with crumb topping

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even if it’s not your birthday, this birthday cake bread is loaded with sprinkles and can make any day just a little bit brighter

My birthday is this weekend. I don’t usually bake anything special for my birthday; Stella loves to plan the entire day from breakfast to dessert. Sometimes we go out, sometimes we grill at home. Either way, my family always makes it fun.

Last week at the market I spotted this bread on the cover of bake from scratch ^[4] magazine. I passed up the magazine, but thought about those sprinkles for days, so I finally went back to get it. I am a sucker for anything cake batter, and well you already know bread is my favorite food group. With my birthday coming up this loaf just had to bet baked.

It’s definitely more cake than bread, but when you bake a cake in a loaf pan and call it bread, it is more acceptable to eat it for breakfast. Or maybe that’s just me. My taste tester loved it SO much, she ate three pieces right after the photos we done. Chances are there won’t be even a sprinkle left by the time my birthday actually gets here.

I guess that means we’ll have to bake another loaf.

Print Recipe ^[5]

Yield: 1 loaf

birthday cake bread with crumb topping

Prep Time: 20 minutes

Cook Time: 70-80 minutes

Total Time: 1 hour 30 minutes

Ingredients:

• 1 cup of butter, softened at room temperature
• 1 1/2 cups sugar
• 4 eggs
• 1 egg yolk
• 2 tsp vanilla extract
• 1 tsp almond extract (optional)
• 1 tsp butter flavored extract (optional)
• 2 cups of flour
• 1/2 tsp salt
• 1/3 cup rainbow sprinkles

  

Directions:

• preheat the oven to 325 degrees
• spray a loaf pan with non-stick baking spray (line pan with parchment to make removing the loaf easier)
• cream together the butter and sugar, stopping to scrape down the sides of the bowl, until light and fluffy (about 4 minutes)
• add egg yolk and whole eggs, one at a time, stopping to scrape the bowl in between additions
• add extracts, stir 1 miute, and then add flour and salt
• gently stir in the sprinkles, and pour into the prepared pan
• for the crumb topping combine 1/4 cup sugar, 1/4 cup flour, and using your fingers, rub in 2 Tbsp cold butter until it is evenly distributed (texture should be like wet sand) stir in 1/4 cup sprinkles
• sprinkle the crumb topping evenly over the cake batter loaf
• bake 70 minutes and check for doneness (a pick inserted in the center should come out with just a few moist crumbs) my loaf took an extra 10 minutes
• when done, cool in pan 10 minutes, and then remove to a rack to finish cooling (bread slices much easier when completely cool)

     

adapted from bake from scratch ^[4]

I used a combination of Wilton jimmie sprinkles and nonpareil sprinkles. I prefer the color of the nonpareils but didn’t have enough, and jimmies tend to hold up better when being mixed into batter. There is less color bleeding, but I ended up loving the combination of both. Use whatever sprinkles you prefer.

To get cake batter flavor in the bread I added almond and butter flavored extracts along with the vanilla.

Again, that is my preference. I simply LOVE that boxed mix cake batter flavor. To leave it out, just add an extra 2 teaspoons of vanilla.

Every day is a good day for rainbow sprinkles, birthday or not. This birthday cake bread is sure to put a smile on your face.

enjoy!