Snickerdoodle Bread
User Reviews
4.4
Snickerdoodle Bread
Description
This Snickerdoodle Bread recipe features a creamed mixture of butter, granulated and brown sugars, eggs, and vanilla for depth and moisture. Sour cream is incorporated to add tenderness to the texture. Dry ingredients include all-purpose flour, cinnamon, baking powder, and an optional pinch of salt for balance. Cinnamon chips coated lightly with flour are folded in to prevent sinking and add creamy, spiced pockets throughout the bread.
Baked in greased and floured loaf pans at 350°F, the bread develops a golden crust topped with a simple cinnamon and sugar mixture, giving it a sweet spice layer. The crumb inside is moist but firm enough to slice.
This bread is suited for breakfast or snack times and pairs well with butter or cream cheese. It keeps well for up to a week at room temperature when stored airtight and can be frozen for longer storage of up to 3-4 months.
Loaf pans can be substituted with mini loaves or muffins, though bake times will vary accordingly.
Ingredients
Bread
- ½ cup butter unsalted
- ¾ cup granulated sugar
- ¼ cup light brown sugar packed
- 2 egg large
- 1 tablespoon vanilla extract
- ½ cup sour cream lite is okay; I haven’t tried substituting Greek yogurt
- 1 ½ cups all-purpose flour divided, 2 tablespoons
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- pinch salt optional and to taste
- 1 ½ cups cinnamon chips most of one 10-ounce bag; white chocolate chips may be substituted or chips may be omited
Topping
- 2 tablespoons granulated sugar
- 1 teaspoon cinnamon
Instructions
For the bread:
- Pre-heat over to 350F and spray two 8×4-inch loaf pans with floured cooking spray, or grease and flour the pans; set aside. Recipe could be made as mini loaves or muffins; baking times will vary.
- To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) , add the butter, sugars, eggs, vanilla, and beat on high power until creamed, light, and fluffy, about 3 to 4 minutes.
- Stop, scrape down the sides of the bowl, add the sour cream, and beat on high power to incorporate, about 1 minute.
- Stop, scrape down the sides of the bowl, and add 1 1/2 cups flour, cinnamon, baking powder, optional salt, and beat on low until just incorporated, about 1 minute; don’t overmix. Set aside.
- To a small bowl, add the cinnamon chips, sprinkle with 2 tablespoons flour, and toss with your fingers or a spoon to coat chips in flour. Flouring them helps prevent sinking while baking.
- Add contents of small bowl (chips and any excess flour) to large mixing bowl and beat on low until just incorporated, about 1 minute; don’t overmix.
- Turn batter out into prepared pans, divided evenly. Batter is thick. Smooth the tops of pans lightly with a spatula; set aside.
For the topping:
- To a small bowl, add sugar, cinnamon, and stir to combine.
- Using a small spoon, evenly sprinkle topping mixture over the loaf pans.
- Bake for about 45 to 50 minutes (I baked 48), or until a toothpick inserted in the center comes out clean or with a few moist crumbs, no batter. However, the toothpick test is tricky because you’ll likely hit cinnamon chips which are melty and gooey. Bread will be domed, likely with a crack down the center, and will be firm when touched lightly when done.
- Allow bread to cool in pans on a wire rack for about 15 minutes before inverting (do it over a paper towel to catch the cinnamon-sugar topping) and allowing to cool completely on a rack before slicing and serving.
Notes
- Store the bread airtight at room temperature for 5 to 7 days to maintain freshness.
- For extended storage, freeze the bread for up to 3 to 4 months, thaw before serving.
- This recipe is adapted from Cinnamon-Sugar Crust Cinnamon Ribbon Bread by Barbara Bakes on Food.com.
- The loaf pans can be replaced with mini loaf pans or muffins; adjust baking times accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 193 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 193kcal | 10% |
| Carbohydrates | 25g | 8% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 29mg | 10% |
| Sodium | 35mg | 1% |
| Sugar | 18g | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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