Preparation

• Preheat the oven to 350°F and spray a 9×5-inch loaf pan with non-stick cooking spray; set aside.
• In a large bowl with a hand mixer, cream together the butter and sugar until light and fluffy.
• Add in the eggs and vanilla and mix just until combined then mix in the sour cream and milk until incorporated; set aside.
• In a separate large bowl whisk together the flour, baking powder, baking soda, salt, and cinnamon.
• Add the dry ingredients into the wet ingredients and stir in until just combined and no flour streaks remain.
• Lastly, fold in the sprinkles but do not overmix them or they could bleed into the batter.
• Spread into the prepared loaf pan and bake for about 60 to 70 minutes or until a toothpick comes clean from the center and the top is just golden.
• Remove from the oven and cool in the pan for 5 minutes then transfer to a wire rack to cool completely.
• Meanwhile, make the glaze by whisking together the powdered sugar, heavy cream, and vanilla.
• Spread the icing over the cooled bread and smooth out with a rubber spatula.
• Sprinkle with extra sprinkles if desired then let set then slice and serve.