Snickerdoodle Bread
User Reviews
4.9
42 reviews
Excellent
Snickerdoodle Bread
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Sweet snickerdoodle bread has a soft and moist cake with swirls of cinnamon sugar, then topped with the most delicious cinnamon sugar crust. This bread is perfect for all snickerdoodle fans, yum!
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Ingredients
For The Batter
- 6 tablespoons butter unsalted, softened
- ½ cup white sugar
- ½ cup brown sugar
- 2 large eggs
- ½ cup milk
- ½ cup sour cream
- 2 teaspoons vanilla extract
- 2 cups flour all purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
For The Cinnamon Swirl And Topping
- ⅓ cup brown sugar
- ⅓ cup granulated sugar
- 1 tablespoon cinnamon
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Instructions
For The Batter
- Preheat the oven to 350 degrees. Cut a piece of parchment paper the size of the loaf pan (8 1/2 inches x 4 1/2 inches, a standard bread pan) so it lays over the wider part of the pan from right to left. Lightly oil the other two sides of the pan not covered in parchment.
- Cream together butter, 1/2 cup white sugar and 1/2 cup brown sugar with an electric mixer.
- Add eggs, milk, sour cream and vanilla to the bowl and mix well until combined.
- In a medium bowl mix together flour, baking powder and salt.
- Add the flour mixture to the wet ingredients and stir until just combined.
For The Cinnamon Swirl And Topping
- In a third bowl mix together cinnamon, topping ingredients in a small bowl. A fork works well for this.
- Layer the batter and swirl mixture. starting with ⅓ of the batter in the bottom of the prepared pan. Add ⅓ of the cinnamon mixture to the batter, enough to cover the batter. Pour another ⅓ of the batter into the pan carefully smoothing it out, then layer ⅓ of the swirl mixture on top. Add the remaining batter smoothing it out carefully, then top with the remaining cinnamon mixture.
Baking The Snickerdoodle Bread
- Place the snickerdoodle bread in the oven and bake for 55-60 minutes. Check doneness with a toothpick by inserting it into your loaf. The loaf is finished baking when the toothpick comes out clean with no batter clinging to the toothpick.
- Let the bread cool for 10-15 minutes, then carefully remove from the pan. Cool the bread completely on a wire rack before slicing, then enjoy!
Notes
- Use a standard size loaf pan for this recipe, 8 1/2 inches x 4 1/2 inches. A 9-inch loaf pan can also be used, but the loaf may be slightly thinner.
Nutrition Information
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Calories
334kcal
(17%)
Carbohydrates
56g
(19%)
Protein
5g
(10%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.3g
Cholesterol
64mg
(21%)
Sodium
326mg
(14%)
Potassium
105mg
(3%)
Fiber
1g
(4%)
Sugar
36g
(72%)
Vitamin A
358IU
(7%)
Vitamin C
0.1mg
(0%)
Calcium
132mg
(13%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10Slices
Amount Per Serving
Calories 334 kcal
% Daily Value*
| Calories | 334kcal | 17% |
| Carbohydrates | 56g | 19% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 64mg | 21% |
| Sodium | 326mg | 14% |
| Potassium | 105mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 36g | 72% |
| Vitamin A | 358IU | 7% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 132mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
42 reviews
Excellent
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