Snickerdoodle Bread

Snickerdoodle Bread is like a giant, soft and tender Snickerdoodle Muffin that has been topped with a hefty amount of sweet cinnamon sugar.

With the holiday season right around the corner, we started going through our Christmas recipe collection. This Snickerdoodle Bread would make the perfect snack, coffee treat or brunch addition. If you are looking for more easy brunch recipes, check this Bread Pudding, Best Ever Coffee Cake and Chocolate French Toast Casserole.

Snickerdoodle Bread

Tender, soft and full of flavor, this Snickerdoodle Bread is absolutely delightful. Fluffy and full of flavor, the bread is covered in a sweet and delicious Cinnamon Sugar layer. If you love Snickerdoodle cookies or muffins, you will love this bread.

The bread is easy to make, and turns out amazing. Perfect to wrap and have a slice on the go, or to wrap some and give as hostess gifts. This bread is definitely going to hit with everyone.

Where the “snickerdoodle” name comes from?

It is said, that the word snickerdoodle is a misinterpretation of the German word “Schneckennudel”, meaning snail dumpling, referring to the snail-like shape of the original biscuits.

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What do you need to make Snickerdoodle Bread:

How do you store Snickerdoodle Bread?

Snickerdoodle Bread stores well at room temperature for up to three days in a sealed plastic bag.

HOW TO FREEZE:

• Snickerdoodle Bread can be frozen in heavy foil or freezer bags for up to three months.
• For either method, allow the bread to cool completely before adding to bags or wrapping it into foil.

REHEATING INSTRUCTIONS:

To reheat the bread, wrap slices in heavy foil and place it in the oven for 12-15 minutes at 300F. Additionally, do not thaw the slices before reheating.

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5 from 1 reviews

Snickerdoodle Bread

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Author: Catalina Castravet Serves: 10 slices
Prep time: 10 minutes Cook time: 45 minutes Total time: 55 mins

Ingredients

• 2 cups  all purpose flour 
• 1 teaspoon  baking powder 
• 1 teaspoon  baking soda 
• 1 teaspoon  cream of tartar 
• 1 teaspoon  ground cinnamon 
• 1/2 teaspoon  salt 
• 1/2 cup  unsalted butter  (softened to room temperature)
• 1/2 cup  white sugar 
• 1/2 cup  brown sugar 
• 2  large eggs  (room temperature)
• 1/2 cup  milk  (room temperature)
• 1/2 cup  sour cream  (room temperature)
• 1 teaspoon  vanilla extract 

Cinnamon Sugar Topping:

• 1/4 cup  unsalted butter  (melted)
• 3 tablespoons  cinnamon sugar 

Instructions

1. Preheat oven to 350°F.
2. Grease a 9-by-5-inch loaf pan with nonstick baking spray (I like the one with flour) and set aside.
3. In a medium bowl combine flour, baking powder, baking soda, cream of tartar, cinnamon and salt. Stir and set aside.
4. Add butter and both sugars to a large bowl and beat until light and creamy. Stop to scrape the sides and bottom of the bowl with a spatula.
5. Add egg, sour cream, vanilla and milk. Beat until fully combined and smooth. Stop to scrape the sides and bottom of the bowl with a spatula.
6. Add the flour mix gradually into the egg and milk mixture, avoid over-mixing the batter.
7. Once the flour mixture has been fully incorporated, transfer the batter into the prepared loaf pan.
8. Brush the bread with melted butter and sprinkle cinnamon sugar on top.
9. Bake the bread for 45-50 minutes. It varies based on the oven, but start checking on it after 40 minutes. A toothpick inserted in the center should come out clean or with just a few crumbs, but NOT raw batter.
10. Remove bread from oven when ready and place loaf pan on a cooling rack.
11. If desired, brush bread again with melted butter and sprinkle with extra cinnamon sugar if desired. This should be done while the bread is still warm.
12. Cool bread in the pan for 10 minutes before removing and transferring to the cooling rack.
13. Serve warm or at room temperature.

Calories: 338 Carbohydrates: 43 Protein: 4 Fat: 17 Saturated Fat: 10 Cholesterol: 74 Sodium: 378 Potassium: 217 Fiber: 1 Sugar: 24 Vitamin A: 580 Vitamin C: 0.1 Calcium: 98 Iron: 2

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