Snickerdoodle Bread – Triple Cinnamon Swirl!
So much cinnamon sugar goodness is baked into snickerdoodle bread! And if that isn’t enough cinnamon for you, the bread is topped with a cinnamon sugar crust!
Why you’ll love it: It’s wonderful with a cup of coffee or tea (or a glass of milk).
How long it takes: 15 minutes to prep, 45 minutes to bake
Equipment you’ll need: loaf pan, a couple of mixing bowls
Servings: 10 slices
You’ll find layer upon layer of cinnamon sugar swirled through this quick bread. It’s so delicious! Soft and sweet, with loads of cinnamon flavor, snickerdoodle bread is perfect with a hot beverage or a glass of milk.
Hopefully you’ve had the opportunity to try snickerdoodles, the popular sugar cookie that’s rolled in cinnamon sugar. It’s one of the most requested recipes on my site, along with snickerdoodle bars.
Did you know you can buy snickerdoodle cereal, snickerdoodle coffee creamer, and snickerdoodle beverages, even cocktails? This snickerdoodle martini by A Beautiful Mess is calling my name…
I was wondering where in the world the name snickerdoodle comes from. It’s kind of a funny word. When a person snickers, it’s a sort of a suppressed laugh, and doodle is what you do when you’re bored. What’s that got to do with cookies?!
According to Wikipedia, snickerdoodles likely have a German origin. The etymology of snickerdoodle is uncertain although it may come from the German “schneckennudle” or cinnamon roll. Literally translated, it means snail noodle which sounds sort of gross and doesn’t really have anything to do with these cookies. At least I hope not.
Sorry about that segue into word land. I know what you really want to hear is how to make this really delicious cinnamon bread.
About this Recipe
Besides lots of cinnamon, snickerdoodles are known for having a slightly bitter tang coming from the addition of cream of tartar. You’ll find cream of tartar, an acidic white powder, in the spices section of the grocery store. The tangy flavor is enhanced with buttermilk in snickerdoodle bread.
This recipe is easy, like most quick breads. Look for the complete printable recipe near the end of this post for complete instructions, measurements, and nutrition information.
Begin by making an easy mixture of cinnamon and sugar for the filling and the topping.
Next, mix together the batter for the bread.
Put a layer of batter in the loaf pan, sprinkle it with cinnamon sugar, and repeat three more times, ending with cinnamon sugar.
You don’t have to be too fussy about the layers because once the bread bakes, everything will look beautiful. Trust me!
One other note: Line your loaf pan with parchment paper, making “wings” on each side to lift the bread out. The bread tends to stick in the pan otherwise because the cinnamon sugar layers caramelize a bit on the edges. Parchment paper solves that little problem.
What’s in this recipe?
- Cinnamon and Sugar – lots of it, in the bread and on top, because it’s snickerdoodle bread, after all.
- Flour – I use all purpose but feel free to substitute whole wheat, or white whole wheat. A combination of flours is fine, too.
- Baking Soda – for leavening (to make the bread rise)
- Cream of Tartar – slightly bitter, it’s the signature flavor of snickerdoodles
- Buttermilk — enhances the tang of cream of tartar
- Vegetable Oil
- Pure Vanilla Extract – Don’t use artificial because it has, well, you know, an artificial taste.
Make It Your Own
- Don’t want to mess with a swirl loaf? Simply stir the cinnamon sugar into the batter mixture, reserving one tablespoon to sprinkle on top.
- Substitute whole wheat flour for half of the flour for a heartier loaf.
- Make snickerdoodle muffins instead. Divide half the batter between 12-14 muffin cups, sprinkle each with cinnamon sugar (use about half of it), top with the rest of the batter, and sprinkle the remaining cinnamon sugar on top. Bake at in a preheated oven at 400°F for 15-17 minutes.
Cool bread completely before wrapping well. Bread can be stored at room temperature for two to three days, in the fridge for up to a week, or frozen for three months.
If desired, slice the bread before freezing and wrap individually so you can enjoy a slice whenever you like, or pop one into a lunchbox.
Quick, make a loaf of quick bread!
I’m sure you’ll be quick to see that quick breads are simply the best! I’ll just quickly list a few of my favorites:
- Whole Wheat Banana Bread Recipe (one bowl!)
- Pumpkin Streusel Bread Recipe
- Healthy Zucchini Bread
- Healthy Pumpkin Chocolate Chip Bread Recipe
- Healthy Cornbread Recipe
- Whole Wheat Banana Bread with Chocolate Chips
- Whole Wheat Applesauce Bread with Walnuts
- Meyer Lemon Poppy Seed Bread Recipe
- Maple-Stout Quick Bread
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
- ¼ cup granulated sugar
- 2 teaspoons ground cinnamon
- 2 ¼ cups all-purpose flour
- ½ cup granulated sugar
- 1 ½ teaspoons baking soda
- 1 teaspoon cream of tartar
- ½ teaspoon salt
- 2 large eggs
- 1 cup buttermilk (see note)
- ½ cup vegetable oil
- 2 teaspoons pure vanilla extract
- Preheat oven to 350°F. Prepare a 9"x5" loaf pan by spraying lightly with with nonstick cooking spray, lining with parchment paper, leaving overhang on sides, then spraying again.
- In a small bowl, combine the sugar and cinnamon for the swirls and topping; set it aside.
- In a large mixing bowl, whisk together the eggs, buttermilk, oil and vanilla. Measure and add flour, sugar, baking soda, cream of tartar and salt on top of the wet ingredients. Use your fingertips to lightly blend the dry ingredients, then stir them into the wet ingredients until just combined.
- Spoon approximately a fourth of the batter into the prepared pan and smooth to an even layer. Sprinkle 1 tablespoon of cinnamon sugar over the batter. Add another thin layer of batter, smoothing it into an even layer and sprinkle 1 tablespoon of cinnamon sugar over that layer. Add another thin layer of batter, top with 1 tablespoon of cinnamon sugar, and repeat one more time, for a total of 4 layers. Layers will be somewhat messy, just smooth them out as much as possible.
- Bake until a toothpick inserted in the middle of the loaf comes out clean, about 45 minutes.
- Cool the bread for 10 minutes before lifting it out, using the parchment paper wings, onto a cooling rack. For best results, cool to room temperature before slicing.
- Forgot to buy buttermilk? Make a substitute: Put 1 tablespoon white vinegar in measuring cup and add milk to make to 1 cup. Stir well and set it aside for 5 minutes before using. It will look curdled but that’s fine.
- If desired, replace 1 cup of the all-purpose flour with 1 cup whole wheat flour.
- Once the bread has cooled completely, wrap well and store on the counter for 2 to 3 days, in the fridge for a week, or in the freezer for one month.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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