Description
This Buttery Snickerdoodle Bread is a deliciously moist and flavorful loaf that combines the classic snickerdoodle flavors of cinnamon and sugar with a buttery bread base.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/4 cup granulated sugar (for topping)
- 1 tablespoon ground cinnamon (for topping)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In another bowl, mix the flour, baking powder, salt, and ground cinnamon together.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared loaf pan.
- In a small bowl, mix together the sugar and cinnamon for the topping, then sprinkle it evenly over the batter.
- Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Notes
- For extra flavor, consider adding chopped nuts or chocolate chips to the batter.
- This bread can be stored wrapped in plastic wrap at room temperature for up to 5 days.
- To freeze, wrap the cooled bread tightly in plastic wrap and aluminum foil; it will keep for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 85mg