Snickerdoodle Bread

5 from 1 vote

This delicious recipe is quick, easy, and packed with flavor, perfect for any meal. Follow our simple steps to create a crowd-pleasing dish everyone will love!

Prep Time15

Cook Time50

Total Time1 5

Course: Bread, Dessert, Desserts, Snack, Snacks

Cuisine: American

Servings:

Calories: 306kcal

Author: Shauna

Ingredients

Loaf

2¼ cups all-purpose flour
⅔ cup granulated sugar
1½ teaspoons baking soda
1 teaspoon cream of tartar
½ teaspoon salt
2 extra-large eggs room temperature
1 cup buttermilk
1 tablespoon buttermilk
⅔ cup vegetable oil
2 teaspoons vanilla extract

Cinnamon Sugar Filling and Topping

⅔ cup granulated sugar
1 tablespoon ground cinnamon

Instructions

Preheat the oven to 350°F. Spray a 9×5 loaf pan with baking spray and set it aside.
Using a medium-sized mixing bowl, whisk together the flour, sugar, baking soda, cream of tartar, and salt. Set it aside.
Using a small mixing bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla.
Stir the wet ingredients into the dry ingredients. Stir until well incorporated.
Using a small mixing bowl, stir together the granulated sugar and the cinnamon.
Spoon ⅓ of the batter into the prepared loaf pan.
Evenly sprinkle 3 tablespoons of the cinnamon-sugar mixture on top of the batter.
Repeat the layering until the last ⅓ of the batter has been spooned in. Evenly sprinkle the remaining cinnamon sugar on top of the batter.
Bake for 50 to 55 minutes, until a toothpick inserted comes away clean.
Allow the snickerdoodle bread to cool slightly before removing it from the loaf pan and transferring it to a cooling rack to cool completely.

Notes

You can line the loaf pan with parchment paper “wings” before spraying with baking spray to help lift it out of the loaf pan.
When inverting the bread from the pan, I recommend doing it over a paper towel so the cinnamon-sugar doesn’t make a mess.
The longer the loaf of snickerdoodle bread sits, the more moist the slices will be.

Nutrition