Description
Snickerdoodle bread is a soft, spiced loaf infused with cinnamon-sugar goodness, combining the flavors of classic snickerdoodle cookies with the comforting texture of sweet bread. Perfect for breakfast, brunch, holiday baking, or gifting, this cozy treat offers warmth, sweetness, and indulgence with minimal effort.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- ½ cup melted butter
- ½ cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
Topping
- 2 tablespoons granulated sugar
- 1 teaspoon cinnamon
- 1 tablespoon melted butter
Instructions
- Preheat oven to 350°F (175°C). Grease or line a loaf pan with parchment paper.
- In a bowl, whisk melted butter, granulated sugar, and brown sugar until smooth.
- Beat in eggs one at a time, then stir in milk and vanilla.
- Gradually mix in flour, baking powder, salt, and cinnamon until just combined (do not overmix).
- Pour batter into prepared loaf pan and smooth the top.
- In a small bowl, mix sugar and cinnamon for topping; sprinkle evenly over the batter.
- Drizzle melted butter on top.
- Bake 45–50 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool before slicing and serving.
Notes
- Use room-temperature ingredients for best texture.
- Avoid overmixing to keep the bread light and fluffy.
- Let bread cool before slicing for clean cuts.
- For a vegan version, swap eggs with flax eggs and use plant-based butter and milk.
- Store at room temperature for 3 days, refrigerate for 1 week, or freeze up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert / Breakfast / Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: ~230
- Sugar: ~22 g
- Sodium: ~120 mg
- Fat: ~9 g
- Saturated Fat: ~5 g
- Unsaturated Fat: ~3.5 g
- Trans Fat: 0 g
- Carbohydrates: ~34 g
- Fiber: ~1 g
- Protein: ~3 g
- Cholesterol: ~45 mg