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!
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.
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Notes
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.