Bake Snickerdoodle Bread & Make Cinnamon Lovers Smile
You should bake some snickerdoodle bread if for no other reason than it is called BREAD. This is a clever way to have snickerdoodles for breakfast because we should not eat cookies for our morning meal. It is almost like a cake baked into a loaf shape, but it’s bread, right? No one needs to know.
Snickerdoodles were one of my husband’s favorite cookies growing up, and this delightful loaf has all the yummy flavors of the classic snickerdoodle. No one can say with authority how snickerdoodles got their odd name, but it’s commonly believed the little goodies are German in origin.
Some experts in food history suggest their fanciful name comes from the German term “Schnecke Knödel,” which can be translated as “snail dumpling.” Think how cinnamon rolls look before they are baked, and you have a word picture.
Snickerdoodle cookies are rich little balls of dough rolled in a thick coating of cinnamon sugar. The flavor profile of this bread is exactly like the cookie. The entire surface of the bread is encrusted with cinnamon sugar, and ribbons of cinnamon sugar ripple through the whole loaf.
Here Is How You Make Snickerdoodle Bread In One Bowl
This recipe makes one standard-size loaf of bread baked in a nine-inch by five-inch pan. Grease or spray it well. I used Baker’s Joy baking spray with flour, which worked beautifully. Preheat your oven to 350 degrees.
If you are concerned about getting the bread out of the pan, you can also make a parchment paper “sling” by lining the pan and leaving enough parchment paper hanging over the edge so that you can grab it and lift the bread. I did not find that necessary; it released easily after cooling for about ten minutes.
Beat together buttermilk, sugar, eggs, and vanilla until frothy. I like to do as many things as possible in one bowl when I am baking, so I have come up with a shortcut.
Some recipes tell you to whisk all the dry ingredients in a separate bowl, but I add the salt, baking soda, and cream of tartar into the “wet” ingredients and beat it well. This ensures the leavening is well distributed and it saves washing another bowl. Call me a rebel, but it hasn’t failed me yet.
Now, add the flour gradually and beat until combined; do not overbeat. If you are using cinnamon chips, fold them into the batter last.
Put 1/3 of the batter in the loaf pan and use 1/3 of the cinnamon sugar for the first ribbon of filling. I used an ice cream scoop to neatly and evenly put the batter into the pan. You will end up with three layers.
Put another 1/3 of the batter in the loaf pan and use another 1/3 of the cinnamon sugar as a topping. Put the final 1/3 of the batter in the loaf pan and top with the remaining cinnamon sugar. Carefully spread each layer of batter to the edges of the pan as you go along.
Bake for 50-55 minutes or until a cake tester or toothpick comes out clean. Allow the bread to cool in the pan for five to ten minutes, then remove it from the pan and let it cool completely on a rack before slicing it. I cut the loaf into sixteen slices and snagged the ends for myself!
If you do not have buttermilk, you can use Greek yogurt, as I did here. I started with three-fourths of a cup, added milk to thin it, and made one cup plus a tablespoon. You can also use sour milk by adding a tablespoon of vinegar or lemon juice to regular milk. The acidity works with the baking soda to provide the leavening that makes the loaf rise.
I wondered what the cream of tartar did for the bread. It helps the baking soda make the bread rise and adds a certain “tang,” a characteristic of snickerdoodle cookies. If you don’t have any, add a teaspoon of baking powder or leave it out entirely, and you’ll still have a lovely loaf!
This may be at the top of my list of favorite quickbreads, and if you love cinnamon, I think it will be a favorite for you, too. We love how easy it is to make quickbreads.
This recipe has such simple ingredients you will probably make it often, but here are some of our other favorite recipes. Chocolate Chip Banana Bread, Cranberry Orange Bread, One Bowl Zucchini Bread, Apple Cider Doughnut Bread, Jamaican-Style Banana Bread. What are your favorite quickbreads? It serves to make the baking soda work better and adds a characteristic “snickerdoodle tang.”
- 2 ¼ cups of all-purpose flour
- ⅔ cup granulated sugar
- 1 ½ tsp baking soda
- 1 tsp cream of tartar
- ½ tsp salt
- Two extra-large eggs
- 1 cup + 1 tablespoon of buttermilk
- ⅔ cup vegetable oil
- 2 teaspoons vanilla extract
- 2/3 cup sugar mixed with 1 Tbsp cinnamon for filling and topping
- 1/2 cup cinnamon chips if desired
- Preheat the oven to 350 degrees.
- Grease and flour a standard 9" by 5" loaf pan and set aside.
- Beat together buttermilk, sugar, eggs, and vanilla until frothy.
- Add salt, baking soda, and cream of tartar and beat well to ensure an even distribution of the leavening.
- Add flour gradually and beat until just combined, do not overbeat.
- Fold in the cinnamon chips if you are using them.
- Put 1/3 of the batter in the loaf pan and use 1/3 of the cinnamon sugar as a topping.
- I used an ice cream scoop to put the batter into the pan neatly. Carefully spread the batter to the edges of the loaf pan as you make each layer.
- Put another 1/3 of the batter in the loaf pan and use another 1/3 of the cinnamon sugar as a topping.
- Put the final 1/3 of the batter in the loaf pan and top with the remaining cinnamon sugar.
- Bake for 50-55 minutes or until a cake tester or toothpick comes out clean.
- Allow the bread to cool in the pan for five to ten minutes, then remove it from the pan and let it cool completely on a rack before slicing it.
Amount Per Serving: Calories: 262Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 29mgSodium: 205mgCarbohydrates: 35gFiber: 1gSugar: 21gProtein: 3g
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