You’ll find layer upon layer of cinnamon sugar swirled through this quick bread. It’s so delicious! Soft and sweet, with loads of cinnamon flavor, snickerdoodle bread is perfect with a hot beverage or a glass of milk. How long it takes: 15 minutes to prep, 45 minutes to bake Equipment you’ll need: loaf pan, a couple of mixing bowls Servings: 10 slices Hopefully you’ve had the opportunity to try snickerdoodles, the popular sugar cookie that’s rolled in cinnamon sugar. It’s one of the most requested recipes on my site, along with snickerdoodle bars. Did you know you can buy snickerdoodle cereal, snickerdoodle coffee creamer, and snickerdoodle beverages, even cocktails? This snickerdoodle martini by A Beautiful Mess is calling my name… I was wondering where in the world the name snickerdoodle comes from. It’s kind of a funny word. When a person snickers, it’s a sort of a suppressed laugh, and doodle is what you do when you’re bored. What’s that got to do with cookies?! According to Wikipedia, snickerdoodles likely have a German origin. The etymology of snickerdoodle is uncertain although it may come from the German “schneckennudle” or cinnamon roll. Literally translated, it means snail noodle which sounds sort of gross and doesn’t really have anything to do with these cookies. At least I hope not. Sorry about that segue into word land. I know what you really want to hear is how to make this really delicious cinnamon bread.
How To Make Snickerdoodle Bread
Besides lots of cinnamon, snickerdoodles are known for having a slightly bitter tang coming from the addition of cream of tartar. You’ll find cream of tartar, an acidic white powder, in the spices section of the grocery store. The tangy flavor is enhanced with buttermilk in snickerdoodle bread. This recipe is easy, like most quick breads. Look for the complete printable recipe near the end of this post for complete instructions, measurements, and nutrition information. Begin by making an easy mixture of cinnamon and sugar for the filling and the topping. Next, mix together the batter for the bread. Put a layer of batter in the loaf pan, sprinkle it with cinnamon sugar, and repeat three more times, ending with cinnamon sugar. You don’t have to be too fussy about the layers because once the bread bakes, everything will look beautiful. Trust me! One other note: Line your loaf pan with parchment paper, making “wings” on each side to lift the bread out. The bread tends to stick in the pan otherwise because the cinnamon sugar layers caramelize a bit on the edges. Parchment paper solves that little problem.
Ingredients For Snickerdoodle Bread
Cinnamon and Sugar – lots of it, in the bread and on top, because it’s snickerdoodle bread, after all. Flour – I use all purpose but feel free to substitute whole wheat, or white whole wheat. A combination of flours is fine, too. Baking Soda – for leavening (to make the bread rise) Cream of Tartar – slightly bitter, it’s the signature flavor of snickerdoodles Buttermilk — enhances the tang of cream of tartar Eggs Vegetable Oil Pure Vanilla Extract – Don’t use artificial because it has, well, you know, an artificial taste.
Make This Recipe Your Own
Shortcut version: Don’t want to mess with a swirl loaf? Simply stir the cinnamon sugar into the batter mixture, reserving one tablespoon to sprinkle on top. Make it whole wheat. Substitute whole wheat flour for up to half of the flour for a heartier loaf. Snickerdoodle muffins: Divide half the batter between 12 to 14 muffin cups, sprinkle each with cinnamon sugar (use about half of it), top with the rest of the batter, and sprinkle the remaining cinnamon sugar on top. Bake at in a preheated oven at 400°F for 15 to 17 minutes. More cinnamon bread recipes: If you’re looking for a yeast bread with cinnamon, try my cinnamon swirl bread recipe. Another favorite is cinnamon sugar pretzel bites. Cinnamon sugar pull apart bread is an easy recipe that starts with canned biscuits.
Storage Tips
Room Temperature/Refrigerate: Cool bread completely before wrapping well. Bread can be stored at room temperature for two to three days or in the fridge for up to a week. Freeze: The bread freezes well, too. Wrap and label it to freeze for up to 3 months. If desired, slice the bread before freezing and wrap individually so you can enjoy a slice whenever you like, or pop one into a lunchbox.
Quick, make a loaf of quick bread!
I’m sure you’ll be quick to see that quick breads are simply the best! I’ll just quickly list a few of my favorites:
Whole Wheat Banana Bread (one bowl!) Pumpkin Streusel Bread Healthy Zucchini Bread Healthy Pumpkin Chocolate Chip Bread Whole Wheat Banana Bread with Chocolate Chips Whole Wheat Applesauce Bread with Walnuts Lemon Poppy Seed Bread
