There is something special about a snickerdoodle cookie. The slightly tangy cinnamon sugar cookie is a favorite at our home. But to be honest, we make a quick bread far often than cookies. But I still was craving that snickerdoodle cookie flavor. So, this snickerdoodle loaf came to life, and it was a winner!
This lightly sweetened quick bread is soft, full of cinnamon goodness, and is a family favorite! It is an incredible easy dessert bread that my family frequently request and one that surely win over your family, too.
Helpful tips for making this snickerdoodle loaf
Before you start taking out the mixing bowls, here are some tips for you to be successful making this dessert quick bread.
- Try to divide the cinnamon sugar mixture into two. One half for the middle of the bread, and the second half goes on top. But do not worry if you forget and pour all the batter into the loaf pan without including the cinnamon sugar center. I have done this before and just put ALL the cinnamon sugar right on top. It still came out delicious.
- I use cream of tartar in this recipe to help give it that snickerdoodle tanginess. It is often found in the baking isle by the spices. If you do not have cream of tartar, or can’t find it, you can skip this ingredient.
- As always, watch the bake time on this quick loaf. There are lot of external factors that affect how long it takes for it bake. Start low and check on the loaf. You will want to pull it out of the oven just as the batter sets and toothpick comes out clean.
- You can store this bread in an airtight container on the counter for about 2 days or in the fridge for 3-4 days.
And that is it! If you give this snickerdoodle loaf a try, be sure to let me know your thoughts in the comments below and tag me on Instagram so I can see your creations. From my kitchen to yours, happy baking!
Snickerdoodle Loaf
Ingredients
- 1/3 C. Greek Yogurt
- 1/2 C. Milk
- 1 tsp. Cream of tarter
- 1 3/4 C. All-Purpose Flour
- 1/3 C. Neutral oil I used avocado oil
- 1/2 tsp. Salt
- 2 Eggs
- 1 tsp. Baking soda
- 1 tsp. Baking powder
- 3/4 C. Maple syrup
- 1 tsp. Vanilla extract
Cinnamon sugar:
- 2 Tbsp. Brown sugar
- 2 Tbsp. Sugar
- 1/2 Tbsp. Cinnamon
Instructions
- Preheat oven to 350 degrees.
- To make the cinnamon sugar, combine all the ingredients into a small bowl. Mix and set aside.
- In a separate bowl, combine the eggs, maple syrup, vanilla extract, oil, milk, and Greek yogurt. Whisk until thoroughly mixed.
- In a third mixing bowl, stir together the flour, baking powder, baking soda, salt and cream of tarter. Add the dry ingredients into the wet and stir until just combined.
- Pour half the batter into a 8.5 inch x 4.5 inch (or 9×5) loaf pan that is either lined with parchment paper or greased. Sprinkle half of the cinnamon sugar evenly over the batter in the pan. Top with remaining batter, and then top with remaining cinnamon sugar. Bake for 50-60 minutes until a toothpick comes out clean. Let cool and enjoy!
