Snickerdoodle Bread (Quick and Easy!)
Enjoy classic snickerdoodle cookie flavors in this Snickerdoodle Bread! It's an easy loaf recipe with a soft crumb and crunchy cinnamon-sugar topping!
Servings: 12 slices
Calories: 294kcal
Equipment
- 9x5 inch loaf pan lightly greased and lined with parchment paper
- Mixing bowls
- Measuring spoons
- Spatula
- Whisk
- Electric mixer recommended
- Wire cooling rack
Ingredients
Snickerdoodle Batter
- 2¼ cups all-purpose flour weighed in grams for best results
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 12 tablespoons unsalted butter room temperature
- 1 cup granulated sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 cup Lifeway Organic Plain Whole Milk Kefir room temperature
Cinnamon Sugar Topping
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F. Lightly grease a 9x5 inch loaf pan and place a sheet of parchment paper over the middle so it folds over the sides.
- In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon.
- In a large bowl, cream together the softened butter and sugar until light and fluffy (electric mixer recommended).
- Mix the eggs and vanilla extract into the butter and sugar really well.
- Alternately stir the dry ingredients and kefir into the wet ingredients, just until combined.
- Scoop the batter into the prepared loaf pan and smooth the top with a spatula.
- Combine the sugar and cinnamon for the topping and then sprinkle it evenly over the batter.
- Place the pan on the middle rack and bake at 350°F for about 40-50 minutes. The cinnamon sugar top should get crunchy, so make sure a toothpick comes out of the batter underneath clean.
- Let the snickerdoodle bread cool in the pan for 20-30 minutes and then lift it onto a wire rack to finish cooling. Slice and enjoy!
Notes
Mini Loaves: Distribute batter evenly into a greased mini loaf pan, sprinkle the tops with cinnamon sugar, and bake at 350°F until a toothpick comes out clean (start checking around 15-20 minutes).
Storage: Keep cooled snickerdoodle bread in an airtight container for up to 5 days or freeze individually wrapped slices in a freezer-safe container for up to 1 month.
Lifeway Kefir: This recipe is sponsored by Lifeway Foods. I love their mission and baking with their kefir!
Nutrition
Calories: 294kcal | Carbohydrates: 40g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 64mg | Sodium: 192mg | Potassium: 44mg | Fiber: 1g | Sugar: 22g | Vitamin A: 437IU | Vitamin C: 0.02mg | Calcium: 81mg | Iron: 1mg
