Snickerdoodle Bread

This Snickerdoodle Bread is everything you dream of in a dessert bread! It’s soft and tender throughout with a perfect crusty cinnamon sugar topping!

You know how I love my Snickerdoodles, so I thought it would be so tasty to make them in a sweet bread form! I split the cinnamon sugar topping mixture in half so it could ribbon throughout the batter. The result is a delightful cake-like loaf that will really make you smile!

The secret to a tender, non-dry cake is buttermilk! I swear by it! I think you’ll really taste the difference in this recipe with it!

With the fall season not far ahead, my taste buds start craving yummy spices and apple and pumpkin treats. This snickerdoodle bread totally hits the spot!

I love that it makes two loaves, so you can keep one and share another! It would be a perfect gift for neighbors or a sweet way to say “I’m thinking of you.” to a friend in need.

My family couldn’t get enough of it! If you haven’t gotten your fix after this one, you have to also try this Pumpkin Snickerdoodle Bread! Oh how I love autumn time and the yummies that come with it!

I bet this would be great in bundt cake form too, although I still need to test that version. 🙂 There’s just something about a cinnamon sugar-swirled and topped piece of cake that is so irresistible!

Snickerdoodle Bread

Christine of I Dig Pinterest

Print Recipe Pin Recipe

Servings 2 loaves (9.3” x 5.2” x 2.7” each)

Ingredients

  

• 1 1/4 c. granulated sugar
• 3 large eggs beaten
• 3/4 c. salted butter melted
• 1 1/2 tsp. vanilla extract
• 1 1/2 c. buttermilk *see note below for making your own
• 3 c. all-purpose flour
• 1 Tbsp. baking powder
• Scant 1 tsp. salt
• 1 tsp. cream of tartar
• Topping and filling:
• 1/3 c. granulated sugar
• 2 tsp. cinnamon

Instructions

 

• Preheat the oven to 350 degrees Fahrenheit.
• Grease two loaf pans (9.3” x 5.2” x 2.7”) well.
• In the bowl of an electric mixer, cream together sugar, eggs, melted butter and vanilla extract. Add buttermilk and mix.
• In a separate bowl, stir together flour, baking powder, salt and cream of tartar.
• Add the flour mixture to the wet mixture and mix until incorporated, scraping down the sides in between.
• In a small bowl stir together 1/3 c. granulated sugar and cinnamon.
• Spread 1/4 of the batter into one prepared loaf pan and 1/4 into the other. Sprinkle 1/4 of the cinnamon/sugar mixture on top of the batter in one loaf pan and 1/4 of the mixture on top of the batter in the other loaf pan. Divide the remaining batter between the two loaf pans and spread evenly. Sprinkle the remaining cinnamon sugar mixture over the top of the batter on the two loaf pans.
• Place loaf pans in the oven and bake for approximately 28 minutes, or just until a toothpick inserted into the center comes out mostly clean (moist crumbs are good). Let the loaves cool in the pans for 20 minutes, then carefully run a butter knife around the edges of the pan to help release. Carefully insert a metal spatula underneath the loaf all the way around to help release the bottom portion. Turn pan upside down with one of your hands underneath to catch the loaf. Let cool completely on a cooling rack, then slice and serve. Store in foil. Enjoy!

Notes

*To make your own buttermilk, pour a little white vinegar in the bottom of the measuring cup you're using (just enough to cover the bottom). Fill the rest of the measuring cup with milk (2% or whole) and let it sit for about five minutes to sour.

You’re going to be crazy for this! I can’t wait for you to make it!