Funfetti Quick Bread

I’ll never forget the first time I made Funfetti Quick Bread for my niece’s birthday party. The kids’ eyes lit up when they saw those rainbow sprinkles peeking through every slice – it was like edible confetti! That’s the magic of this recipe: it turns ordinary ingredients into something extraordinary with just a little sprinkle of joy. After fifteen years of baking everything from sourdough to soufflés, I can confidently say this is one of those foolproof treats that never fails to delight.

What I love most about Funfetti Quick Bread is how it bridges that perfect gap between “special occasion” and “easy weekday treat.” You don’t need fancy equipment or hard-to-find ingredients – just basic pantry staples and your favorite sprinkles. The almond extract gives it that bakery-style flavor, while the sour cream keeps it incredibly moist. Trust me, this isn’t one of those dry, bland quick breads. Every bite bursts with vanilla sweetness and cheerful color.

Whether you’re celebrating a birthday, hosting brunch, or just craving something sweet (we’ve all been there), this Funfetti Quick Bread comes together in about an hour from start to finish. It’s become my go-to when I need a guaranteed crowd-pleaser – and judging by how quickly the plate empties every time I make it, I’m not the only one who thinks so!

Why You’ll Love This Funfetti Quick Bread

Listen, I know we all love a good baking project, but sometimes you just need something simple, colorful, and downright cheerful, and that’s where this Funfetti Quick Bread comes in. Here’s why it’s become a staple in my kitchen:

• Easiest celebration treat ever: No layers, no frosting, no fuss, just mix, pour, and bake. Perfect for when you want something special without the stress.
• Instant mood booster: Those rainbow sprinkles peeking through every slice? Pure happiness. I swear it tastes better just because it looks so fun.
• Family-approved magic: Kids go wild for it (obviously), but adults always sneak second slices too. The almond extract gives it that “fancy bakery” taste we all love.
• Ready in under an hour: From measuring cup to cooling rack before your favorite show finishes an episode. No waiting around for yeast or complicated techniques.
• Works for any occasion: Birthdays, bake sales, “just because” Tuesdays, it fits right in. I’ve even served it as a dessert at brunch with coffee, and nobody complained.

Ingredients for Funfetti Quick Bread

Here’s the beautiful part, this Funfetti Quick Bread calls for simple, everyday ingredients you probably already have in your pantry. But I’ve learned a few tricks over the years that make all the difference, so pay attention to those little details!

• 2 cups (240g) all-purpose flour: Spoon and level it, don’t scoop straight from the bag or you’ll pack in too much flour and end up with dry bread.
• 1 teaspoon baking powder + ½ teaspoon baking soda: These give our quick bread that perfect lift. Check the dates, old leaveners won’t work their magic.
• ½ teaspoon salt: Balances all that sweetness beautifully.
• ¼ cup (57g) unsalted butter, melted: I usually melt it in the microwave in 15-second bursts so it doesn’t get too hot.
• ⅔ cup (133g) granulated sugar: Just the right amount to keep it sweet without being cloying.
• 2 large eggs, room temperature: Take them out an hour before baking, cold eggs can make the butter seize up.
• 1 ½ teaspoons vanilla extract + ¾ teaspoon almond extract: The almond extract is my secret weapon, it gives that classic bakery flavor.
• 8 ounces (226g) sour cream or full-fat yogurt, room temperature: This keeps the bread incredibly moist. Full-fat Greek yogurt works great too!
• ½ cup (50g) sprinkles (not quins or nonpareils): Use the tiny rod-shaped sprinkles, they hold their color better during baking. Those pretty round nonpareils? They’ll bleed and turn your batter gray (learned that the hard way!).

How to Make Funfetti Quick Bread

Okay, let’s get to the fun part: making this colorful masterpiece! I promise it’s easier than you think. Just follow these simple steps, and you’ll have a gorgeous loaf of Funfetti Quick Bread ready before you know it. The key here is not to overthink it, this recipe is meant to be low-stress and high-reward.

Step 1: Prep the Dry Ingredients

First things first: preheat your oven to 350°F (177°C) and grease a 9×5-inch loaf pan. I like using butter or baking spray—just make sure to get into all the corners. Now, grab a medium bowl for your dry ingredients. Whisk together the flour, baking powder, baking soda, and salt until they’re completely combined. This ensures all those leaveners distribute evenly through the batter—no one wants a bite with too much baking soda! Set this aside while you work on the wet ingredients.

Step 2: Mix the Wet Ingredients

In a large bowl, start with your melted butter (make sure it’s cooled slightly so it doesn’t cook the eggs). Add the sugar and whisk until they’re fully combined—it’ll look a bit like wet sand. Now crack in those room-temperature eggs one at a time, whisking well after each addition. Here’s where the magic happens: add the vanilla and almond extracts, then the sour cream or yogurt. Whisk it all together until you’ve got a smooth, slightly thick mixture. The batter should be shiny and smell absolutely amazing already!

Step 3: Combine and Bake

Now, gently add your dry ingredients to the wet mixture. I like to do this in two batches, folding with a rubber spatula until just combined—a few small flour streaks are totally fine. Overmixing is the enemy of tender quick bread! Once you’ve got a mostly smooth batter, carefully fold in your sprinkles. Save a small handful to sprinkle on top before baking—it makes for a gorgeous finish. Pour the batter into your prepared loaf pan, smooth the top, and add those extra sprinkles. Bake for 40-42 minutes, until a toothpick inserted in the center comes out clean or with just a couple moist crumbs. The smell in your kitchen will be absolutely heavenly!

Pro tip: Let the bread cool in the pan for about 10 minutes before transferring to a wire rack. I know it’s tempting to slice right in, but trust me—waiting ensures those perfect, clean slices with all those colorful sprinkles intact. Your patience will be rewarded, I promise!

Tips for Perfect Funfetti Quick Bread

After making this Funfetti Quick Bread more times than I can count (seriously, my neighbors start asking for it if I go too long without baking a loaf), I’ve picked up some foolproof tricks that guarantee bakery-quality results every single time:

• The sprinkle rule matters: Those cute little round nonpareils? They’ll bleed color into your batter and turn it gray—learned that the hard way at my nephew’s birthday! Stick with classic rod-shaped sprinkles (sometimes called “jimmies”)—they hold their color beautifully during baking.
• Room temp is your friend: Cold eggs and sour cream can make your melted butter seize up into weird clumps. Take everything out about an hour before baking—or if you’re impatient like me, place eggs in warm water for 10 minutes and microwave the sour cream for 15 seconds.
• Fold, don’t beat: Overmixing is the quickest way to tough, dense quick bread. Stir until just combined—a few small flour streaks are actually good! I count to 15 strokes max after adding dry ingredients.
• The toothpick lie: Don’t trust a clean toothpick completely—sometimes crumbs stick to sprinkles. Look for golden edges pulling away from the pan and a springy top that bounces back when lightly pressed.
• Slice smart: Let it cool completely before cutting—those sprinkles stay prettier when they’re not smeared by a warm knife. I wait at least 2 hours (or cheat by popping it in the fridge for 30 minutes).

Follow these tips, and your Funfetti Quick Bread will come out moist, tender, and bursting with color, just like my best batches always do!

Funfetti Quick Bread Variations

One of my favorite things about this recipe is how easily you can tweak it to fit different diets or flavor cravings. Over the years, I’ve tested all sorts of variations on my classic Funfetti Quick Bread – here are the ones that work best without losing that signature sprinkle magic!

• Gluten-free friends rejoice: Swap the all-purpose flour for your favorite 1:1 gluten-free blend (I like King Arthur’s). The texture comes out just as tender – my celiac cousin couldn’t tell the difference!
• Dairy-free? No problem: Use coconut oil instead of butter

How to Store Funfetti Quick Bread

Funfetti Quick Bread stays soft and moist for several days if stored properly. Once completely cooled, wrap the loaf tightly in plastic wrap or foil and place it in an airtight container at room temperature. Stored this way, your bread will stay fresh for 3–4 days.

For longer storage, slice the bread and wrap each piece in parchment paper before freezing. Place the wrapped slices in a freezer bag, and they’ll keep for up to 3 months. To enjoy, simply thaw a slice at room temperature for about 30 minutes—perfect timing to pair with your morning coffee.

Pro Tip: If your bread feels a little dry after a couple of days, microwave individual slices for 10–15 seconds. This quick refresh brings back that “just-baked” texture.

Serving Ideas for Funfetti Quick Bread

• Classic Pairing: Enjoy a slice with coffee or tea to highlight the sweet vanilla-almond flavors.
• Special Occasions: Toast thick slices lightly and spread with cream cheese or butter.
• Kid-Friendly Treat: Add a simple vanilla glaze drizzle for extra fun.
• Grown-Up Upgrade: Top with whipped cream flavored with a splash of almond extract.

Whether served plain or dressed up, this colorful quick bread makes every moment feel like a celebration.

Funfetti Quick Bread FAQs

Can I freeze Funfetti Quick Bread?

Yes! Allow the loaf to cool fully, then wrap it tightly in plastic wrap and foil. Store for up to 3 months. Thaw at room temperature—no microwave needed.

Why did my bread sink in the middle?

This usually happens if the oven door was opened too early, the baking soda/powder was expired, or the batter was overmixed. For best results, resist peeking before 35 minutes and fold gently.

Can I substitute frozen yogurt for sour cream?

Not recommended. Frozen yogurt changes texture when baked. Use sour cream or full-fat Greek yogurt for the best results. Buttermilk also works, reduce to ½ cup since it’s thinner.

Why did my sprinkles bleed color?

Nonpareils (round sprinkles) tend to dissolve in batter. Always use rod-shaped sprinkles (jimmies) for bright, colorful results.

Can I bake this recipe as muffins?

Absolutely! Divide the batter into 12 muffin cups (¾ full) and bake at 350°F for 18–22 minutes. They’re perfect for lunchboxes, parties, or quick snacks.

Nutrition Information (Per Slice)

One slice of Funfetti Quick Bread (about 12 slices per loaf) contains:

• Calories: 231
• Fat: 8g
• Carbohydrates: 35g
• Protein: 4g
• Sugar: 14g

Note: Nutrition values may vary depending on your exact ingredients or optional toppings like a cream cheese glaze.

Final Thoughts

This Funfetti Quick Bread is more than just dessert, it’s a cheerful, versatile treat that fits any occasion. Whether you freeze it for busy mornings, serve it at birthday parties, or enjoy a slice with your coffee, it’s guaranteed to bring joy.

I’d love to see how your loaf turns out! Leave a comment, rate the recipe, or tag me on Instagram with your colorful creation. Let’s spread the rainbow joy together.

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