Snickerdoodle Bread Recipe

Course: bread, Dessert

Cuisine: American

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings: slices

Calories: 293kcal

Author: Becky Hardin

Cinnamon lovers rejoice! This delicious snickerdoodle bread has a cinnamon brown sugar coating and tastes like pure heaven!

Print Recipe

US Customary - Metric

Equipment

Kitchen Scale (optional)
9x5-inch Loaf Pan

Ingredients

⅔ cup brown sugar *
1 tablespoon ground cinnamon
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon kosher salt
¾ cup granulated sugar
1 large egg
1 cup milk
⅓ cup vegetable oil

Instructions

Preheat oven to 350°F. Spray a 9x5-inch loaf pan with nonstick spray. Line the pan with parchment paper, leaving an overhang on the sides, and spray with more nonstick spray for easier removal. Set aside.
In a small bowl, mix the brown sugar and cinnamon together with a fork. Set aside.
⅔ cup brown sugar, 1 tablespoon ground cinnamon
In a medium bowl, whisk the flour, baking powder, salt, and sugar together. Set aside.
2 cups all-purpose flour, 1 tablespoon baking powder, ½ teaspoon kosher salt, ¾ cup granulated sugar
In a large bowl, whisk the egg, milk, and vegetable oil together until combined. Pour the flour mixture into the milk mixture and fold it together with a spatula just until combined. Don’t overmix.
1 large egg, 1 cup milk, ⅓ cup vegetable oil
Pour half of the batter into the prepared pan, and sprinkle half of the brown sugar and cinnamon mixture over that layer. Pour the remaining batter on top, spreading to the edges, and then sprinkle the remaining brown sugar and cinnamon mixture all over the top.
Bake for 45-55 minutes, until a toothpick inserted comes out clean. Cool in the pan for 10 minutes, then lift it out of the pan and finish cooling on a rack.

Notes

*For a deeper, more molasses-forward filling, use dark brown sugar instead of light.

Tips:

Feel free to add more cinnamon to the filling if desired, or add 1 teaspoon of ground cinnamon to the bread batter to spice it up even more!
Feel free to add some cinnamon baking chips to the batter if desired for a little extra texture and flavor!
Don't overmix the batter; otherwise, your bread will come out tough.
Bake the bread as soon as you've finished mixing it for the highest rise.
Don't fill the pan more than ¾ full; otherwise, it may spill in the oven or collapse. If you have extra batter, bake it into muffins or a mini quick bread!
If baking in a glass baking pan, reduce the oven temperature by 25°F.
To make muffins, scoop the batter evenly into the wells of a muffin tin and bake for 18-24 minutes, or until a toothpick inserted in the center comes out clean.

Storage: Store snickerdoodle bread in an airtight container at room temperature for up to 4 days, in the refrigerator for up to 1 week, or in the freezer for up to 2 months.

Nutrition