Snickerdoodle Bread
This snickerdoodle bread is deliciously thick and moist, perfectly spiced. While the inside is tender, the top is crispy with cinnamon sugar.
Servings: 10
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon table salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- 1 cup salted butter, softened to room temp
- 2 ¼ cup granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup plain yogurt, whole
For Topping:
- 4 tablespoons granulated sugar
- 4 teaspoons ground cinnamon
Instructions
- Preheat oven to 350F, with rack on lower middle position. Grease a deep 9"x5" loaf pan. Set aside.
- In a large bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
- In the bowl of a stand mixer, use paddle attachment to cream together the butter and sugar until mixture becomes light and fluffy, a full 3 minutes, scraping down the sides of bowl and paddle as needed.
- Add eggs and mix until smooth. Add vanilla and yogurt, mixing to incorporated fully.
- Gradually add dry flour mixture into the batter, folding with rubber spatula until just combined, taking care not to over-mix.
- In a small bowl, combine sugar and cinnamon for the topping. Set aside.
- Fill prepared loaf pan with with half of the batter, evenly spreading it out to corners. Sprinkle evenly with two-thirds of the cinnamon sugar mixture. Evenly spread remaining batter on top. Sprinkle top with remaining cinnamon sugar mixture.
- Bake 65-75 minutes or until toothpick comes out with few tender crumbs attached. Check loaf after 60 minutes; if top is browning too quickly, cover loosely with foil and continue baking until done.
- Allow bread to cool in pan until it's reached room temperature. Carefully remove loaf from pan, slice, and serve reheated.
Notes
- Bring all ingredients to room temperature before mixing. This helps the batter blend smoothly and gives the bread a tender crumb.
- Cream the butter and sugar for a full 3 minutes. Proper creaming traps air, which helps the loaf rise evenly and stay light.
- I use a rubber spatula or clean, damp fingers to easily spread batter evenly in pan.
- This bread has the best texture and flavor when allowed to fully cool and served reheated. I like to cover the slices and reheat 30 seconds in the microwave just before serving.
- Check the loaf at 60 minutes. If the top is browning too quickly, tent it loosely with foil so the inside can finish baking without over-browning.
- Let the bread cool completely before slicing. This keeps the crumb from crumbling and helps the cinnamon-sugar crust stay crisp.
- Reheat slices before serving. A quick 30 seconds in the microwave brings back the fresh-baked warmth and aroma.
- This recipe is part of our Sweet Breakfast Recipes Collection.
Nutrition (per serving)
Calories: 632kcal | Carbohydrates: 83g | Protein: 9g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 354mg | Potassium: 195mg | Fiber: 2g | Sugar: 53g | Vitamin A: 711IU | Vitamin C: 0.3mg | Calcium: 162mg | Iron: 2mg