Ingredients:

Bread

• 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

Crumb topping:

• 1/4 cup sugar
• 1/4 cup flour
• 2 Tbsp cold butter
• 1/4 cup rainbow sprinkles

Instructions:

1. Preheat the oven to 325 degrees F.
2. Spray a loaf pan with non-stick baking spray  (line pan with parchment to make removing the loaf easier)
3. Cream together the butter and sugar, stopping to scrape down the sides of the bowl, until light and fluffy (about 4 minutes).
4. Add egg yolk and whole eggs, one at a time, stopping to scrape the bowl in between additions.
5. Add extracts, stir 1 miute, and then add flour and salt.
6. Gently stir in the sprinkles, and pour into the prepared pan.
7. 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.
8. Sprinkle the crumb topping evenly over the cake batter loaf.
9. 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.
10. When done, cool in pan 10 minutes, and then remove to a rack to finish cooling (bread slices much easier when completely cool).