Buttery Snickerdoodle Bread

why make this recipe

Buttery Snickerdoodle Bread is a delightful twist on the classic snickerdoodle cookie. It combines the warm flavors of cinnamon and sugar with a soft, moist loaf that’s perfect for breakfast or dessert. This bread is super easy to make and will fill your kitchen with an inviting aroma as it bakes. Whether you’re sharing it with family or enjoying it by yourself, each slice is sure to bring a smile to your face.

how to make Buttery Snickerdoodle Bread

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 eggs
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 tablespoon ground cinnamon
• 1/3 cup brown sugar

Directions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
2. In a small bowl, mix together the brown sugar and ground cinnamon for the swirl and topping.
3. In a large bowl, cream the butter and granulated sugar until light and fluffy.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. Mix in the sour cream until smooth and fully incorporated.
6. In a separate bowl, whisk together the flour, baking powder, and salt.
7. Gradually add the dry mixture to the wet ingredients, stirring until just combined.
8. Pour half the batter into the loaf pan. Sprinkle half the cinnamon sugar on top.
9. Repeat with the remaining batter and topping. Swirl gently with a knife.
10. Bake for 50–60 minutes, or until a toothpick inserted comes out clean. Tent with foil halfway through if it browns too quickly.
11. Cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely. Slice and enjoy!

how to serve Buttery Snickerdoodle Bread

Serve Buttery Snickerdoodle Bread warm or at room temperature. It’s delicious on its own, but you can also add a pat of butter on top for extra richness. Pair it with a cup of coffee or tea for a comforting treat.

how to store Buttery Snickerdoodle Bread

To store your Buttery Snickerdoodle Bread, wrap it tightly in plastic wrap or aluminum foil. Keep it at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for up to a week or freeze it for up to three months. Just make sure to slice it before freezing for easy thawing.

tips to make Buttery Snickerdoodle Bread

• Make sure your butter is softened to room temperature for better mixing.
• Don’t overmix the batter; mix just until the ingredients are combined for a lighter bread.
• If you like a stronger cinnamon flavor, feel free to add a bit more ground cinnamon to the batter or topping.

variation

You can add chocolate chips or nuts to the batter for extra texture and flavor. Just make sure to adjust the dry ingredients if necessary to balance the moisture.

FAQs

1. Can I use light brown sugar instead of dark brown sugar?
Yes, you can use either light or dark brown sugar for this recipe. The flavor will be slightly different, but both will work well.

2. How can I tell when the bread is done baking?
Insert a toothpick into the center of the bread. If it comes out clean or with just a few crumbs, the bread is done.

3. Can I use whole wheat flour instead of all-purpose flour?
You can substitute some all-purpose flour with whole wheat flour, but start with a 50/50 mix to maintain the bread’s texture and flavor.

Buttery Snickerdoodle Bread

A delightful twist on the classic snickerdoodle cookie, this soft and moist bread is infused with warm cinnamon and sugar flavors, perfect for breakfast or dessert.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 10 slices

Course: Breakfast, Dessert

Cuisine: American

Calories: 210

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1.5 cups all-purpose flour
• 1 cup granulated sugar
• 0.5 cups unsalted butter, softened Make sure butter is softened to room temperature
• 2 large eggs
• 0.5 cups sour cream
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 0.25 teaspoon salt

Cinnamon Sugar Topping

• 1 tablespoon ground cinnamon
• 0.33 cups brown sugar Can use light or dark brown sugar

Method

 

Preparation

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
2. In a small bowl, mix together the brown sugar and ground cinnamon for the swirl and topping.
3. In a large bowl, cream the butter and granulated sugar until light and fluffy.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. Mix in the sour cream until smooth and fully incorporated.
6. In a separate bowl, whisk together the flour, baking powder, and salt.
7. Gradually add the dry mixture to the wet ingredients, stirring until just combined.

Baking

1. Pour half the batter into the loaf pan. Sprinkle half the cinnamon sugar on top.
2. Repeat with the remaining batter and topping. Swirl gently with a knife.
3. Bake for 50–60 minutes, or until a toothpick inserted comes out clean. Tent with foil halfway through if it browns too quickly.
4. Cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.
5. Slice and enjoy!

Notes

Serve Buttery Snickerdoodle Bread warm or at room temperature. Adding a pat of butter on top enhances richness. Wrap tightly for storage and freeze for longer life. Adjust cinnamon for stronger flavor.