Sweet, soft, and speckled with rainbow cheer, this Funfetti Quick Bread is a celebration baked right into a loaf pan. It’s like a festival of flavors, reminding me of Tokyo street bakeries where Castella Cake and Madeleine Cake line the shelves—and yes, this tastes just as delightful alongside them.
The crumb is tender yet structured, thanks to proper creaming and a touch of yogurt, a nod to the French gâteau yaourt method. I first made this in a small Alabama kitchen with a Japanese whisk I picked up in Kyoto—it’s funny how global tools come together for something so local.
Great on its own or toasted with a pat of butter, this loaf invites creativity. Use natural sprinkles, sub in almond extract, or fold in citrus zest—baking it feels like a warm hug from your favorite bakery, wherever that may be in the world.
Why You’ll Be Hooked?
- I first baked this for a brunch potluck, and it was the first thing to vanish—it’s a crowd-pleaser that doubles as dessert or breakfast.
- What surprised me most was how good it tasted with tea, just like a slice of Castella or a warm Madeleine—pure joy with every bite.
- I’ve swapped vanilla for cardamom on a whim, and it created a subtle Indian chai vibe—so easy to adapt, so fun to explore.
- It keeps well, freezes like a charm, and the colorful crumb brings smiles even on busy weekday mornings—practical and playful.
- Honestly, cutting back on packaged sweets became easier once this entered my rotation—less sugar, more satisfaction, no compromise on taste.
Funfetti Quick Bread Recipe
Equipment
- 9"x5" loaf pan
- Mixing bowls (medium and large)
- Whisk
- Rubber spatula or wooden spoon
- Measuring cups
- Measuring spoons
Ingredients
- ½ tsp baking soda
- 2 cups all-purpose flour
- ¾ tsp almond extract
- 1½ tsp vanilla extract
- ½ cup sprinkles
- 8 oz sour cream or full-fat yogurt
- 2 large eggs
- ⅔ cups granulated sugar
- ½ tsp salt
- 1 tsp baking powder
- ¼ cup unsalted butter melted
Instructions
- Preheat your oven to 350ºF (177ºC) and lightly coat a 9"x5" loaf pan with non-stick spray.
- In a medium bowl, mix together the flour, baking soda, baking powder, and salt, then set this aside.
- In a larger bowl, whisk the melted butter, sugar, eggs, vanilla extract, almond extract, and sour cream or yogurt until fully blended.
- Gradually stir the dry mixture into the wet ingredients until just combined.
- Gently fold in the sprinkles, taking care not to overmix.
- Pour the batter into your prepared pan and bake for 40 to 42 minutes, or until a toothpick inserted into the center comes out mostly clean.
- Let the bread cool completely on a wire rack before slicing and serving.
Notes
- Use room temperature ingredients for smoother mixing and better texture.
- Opt for jimmies-style sprinkles to prevent color bleeding into the batter.
- Avoid overmixing once the dry ingredients are added to keep the bread light.
| Calories | 231kcal |
| Carbohydrates | 34g |
| Fiber | 1g |
| Fat | 9g |
| Protein | 4g |
| Cholesterol | 49g |
Variations To Help You Customise This Dish!
- Chocolate Chip Funfetti Bread – Swap half of the sprinkles for mini chocolate chips for a sweet, gooey twist.
- Lemon Confetti Loaf – Add 1 tablespoon of lemon zest and a splash of lemon juice to the batter for a bright citrus flavor.
- Birthday Cake Glaze – Drizzle a quick glaze made with powdered sugar, milk, and a few drops of almond extract over the cooled loaf, then top with extra sprinkles.
- Gluten-Free Version – Use a 1:1 gluten-free baking flour blend in place of the all-purpose flour. Make sure it contains xanthan gum for structure.
- Rainbow Swirl Effect – Divide the batter into 2-3 portions and tint each with food coloring. Swirl them together in the pan for a colorful surprise inside!
