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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.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
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.