Easy Christmas Funfetti Bread (Print version)
Soft Christmas Funfetti Bread made with cake mix, cream cheese, holiday sprinkles, and a smooth vanilla glaze.
# Ingredients:
For the bread
01 -
1 package (15.25 oz or 432 g) white cake mix
02 -
8 oz (226 g) cream cheese, softened
03 -
3 large eggs, room temperature
04 -
1/2 cup (120 ml) vegetable oil
05 -
1/3 cup (55 g) red and green jimmies sprinkles
06 -
Baking spray or softened butter, for the pans
For the glaze
07 -
2 cups (240 g) powdered sugar, sifted if lumpy
08 -
1 teaspoon vanilla extract
09 -
4-6 tablespoons (60-90 ml) heavy cream or milk
10 -
1 pinch fine salt
11 -
2 tablespoons red and green jimmies sprinkles, for topping
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Grease two 8x4-inch loaf pans well with baking spray or softened butter.
02 -
In a large bowl, beat the softened cream cheese and eggs with a hand mixer until mostly combined. Small cream cheese bits are fine.
03 -
Add the dry cake mix and vegetable oil. Mix on low speed for 30 seconds, scrape the bowl, then beat on medium for about 2 minutes until thick and smooth.
04 -
Fold in 1/3 cup jimmies by hand with a spatula. Mix only until evenly scattered so the colors do not bleed.
05 -
Divide the batter between the pans and smooth the tops. Bake for 35-40 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
06 -
Cool the loaves in the pans for 10 minutes. Turn them out onto a wire rack and let them cool fully before glazing.
07 -
Whisk powdered sugar, vanilla, 4 tablespoons cream, and salt until smooth. Add more cream a little at a time if needed. Drizzle over the cooled loaves and top with sprinkles.
# Good to know:
01 -
Makes two 8x4-inch loaves, about 16 slices total.
02 -
Cool completely before glazing for the neatest finish.
03 -
Freeze unglazed loaves for best texture.