Butterscotch Snickerdoodle Bread
User Reviews
4.9
Butterscotch Snickerdoodle Bread
Description
This bread incorporates classic snickerdoodle flavors into a quick bread format using baking powder as a leavening agent. The creamed butter with both white and brown sugar creates a flavorful base, while eggs and sour cream contribute moisture and richness. Cinnamon in both the batter and topping provides signature warmth and spice.
The dough is gently mixed to avoid overmixing and tough texture, with butterscotch chips folded in for pockets of sweet, buttery flavor that contrast the warm cinnamon. The batter is poured into loaf pans lined with parchment for easy removal, then baked at 350°F until a toothpick inserted is clean, about an hour.
The finished loaf has a soft center with a lightly crisp, sugary cinnamon crust. It can be sliced for breakfast, snacks, or dessert. The bread also freezes well and can be baked in different sized pans or as muffins for portion variety.
The notes highlight important baking tips: quick softening of butter makes creaming easier, choice of flour can vary including gluten-free blends, and sugar ratios affect sweetness. Avoiding overmixing keeps the crumb tender, and butterscotch chips can be substituted with cinnamon chips if preferred.
Ingredients
- 2½ cups flour 336 g
- 2 teaspoons baking powder 9 g
- ½ tsp. salt 3 g
- 1 tablespoon cinnamon 6 g
- 1 cup butter softened
- 1/2 cup sugar 113 g
- 1/2 cup brown sugar packed, 122 g
- 3 egg room temperature
- 1 teaspoon vanilla extract
- ¾ cup sour cream 170 g
- 1 cup cup butterscotch chips 6 oz
Topping
- 2 teaspoons sugar
- 2 teaspoons cinnamon
Instructions
- Prep: Preheat the oven to 350 degrees and line loaf pan(s) with parchment paper. In a small bowl, mix the sugar and cinnamon for the topping and set aside.
- Cream Butter and Sugars: Add sugars and butter to a large bowl and cream with a hand mixer until all is incorporated and fluffy. Add eggs one at a time, mix, and then add vanilla and sour cream and mix well until combined.
- Mix Dry Ingredients: In a medium-sized bowl, add flour, cinnamon, salt, and baking powder and mix well.
- Create Dough: Add half of the flour mixture to the creamed butter and sugars and give a couple of mixes with a spatula. Add the rest of the flour to the dough a give another few mixes, just so that all of the flour is incorporated, but it's ok if a few lumps remain, you don't want to overmix the dough. Fold in butterscotch chips.
- Bake: Add dough to your loaf pan(s) and smooth out the top with your spatula. Sprinkle with cinnamon and sugar topping. Add to oven and bake for 60-70 minutes (or 30-40 minutes for mini pans). Check for doneness using a sharp knife or cake tester by inserting it into the center of the loaf. It will be done when it pulls clean.Let cool completely before removing the bread from the pan and slicing. Enjoy!
Notes
- Loaf bread stores up to 4 days wrapped loosely in paper towels inside a plastic bag; freezes well for up to 3 months.
- To soften butter quickly, heat water in microwave and use warm glass cup over butter for 10 minutes.
- Gluten-free flour with xanthan gum can substitute regular flour 1:1.
- Adjust sugar types or amounts to taste; the recipe uses equal parts white and brown sugar.
- Do not overmix the dough to maintain a tender soft texture in the bread's center.
- Try different baking pans: 9x5 loaf pan for one large loaf, smaller pans for multiple loaves, mini loaf pans for small portions, or muffin tins for bite-sized breads.
- Consider using cinnamon chips in place of butterscotch chips for a different flavor profile.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16slices
Amount Per Serving
Calories 302 kcal
% Daily Value*
| Calories | 302kcal | 15% |
| Carbohydrates | 39g | 13% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 69mg | 23% |
| Sodium | 263mg | 11% |
| Potassium | 62mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 479IU | 10% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 65mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
