Snickerdoodle Bread Recipe
A moist, cinnamon-spiced quick bread with a crackly cinnamon-sugar crust that captures all the cozy flavors of classic snickerdoodle cookies in sliceable form.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">280g all-purpose flour</li><li class="ingredients-single-item">2 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">2 tsp ground cinnamon</li><li class="ingredients-single-item">1/4 tsp ground nutmeg</li><li class="ingredients-single-item">115g unsalted butter, softened</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">3 large eggs, room temperature</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">240ml buttermilk (or 240ml milk mixed with 1 tbsp lemon juice)</li><li class="ingredients-single-item">For the topping:</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">2 tsp ground cinnamon</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">23cm x 13cm (9 x 5 inch) loaf pan</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Electric mixer (hand or stand)</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 175°C (350°F). Line your loaf pan with parchment paper, leaving some overhang on the sides for easy removal. Lightly grease any exposed parts of the pan with butter or cooking spray.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, whisk together the flour, baking powder, salt, 1 teaspoon of the cinnamon, and nutmeg until well combined. This even distribution ensures your bread will have consistent flavor throughout.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a large bowl, cream together the softened butter and sugar using an electric mixer on medium speed for about 3-4 minutes until light and fluffy. This incorporation of air is crucial for a tender crumb structure in your finished bread.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add eggs one at a time, beating well after each addition. This gradual incorporation helps maintain the emulsion and prevents the batter from separating. Scrape down the sides of the bowl as needed.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Mix in the vanilla extract until fully incorporated. The vanilla will enhance and complement the cinnamon flavors without overpowering them.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk (beginning and ending with the dry ingredients). Mix on low speed just until combined after each addition. Overmixing will develop gluten and result in a tougher bread, so stop as soon as the flour disappears.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>In a small bowl, mix together the remaining 50g sugar and 2 teaspoons cinnamon for the topping until evenly combined.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Pour half of the batter into the prepared loaf pan and smooth the top. Sprinkle about one-third of the cinnamon-sugar mixture evenly over the batter. Pour the remaining batter on top and smooth with a spatula. Generously sprinkle the remaining cinnamon-sugar over the top of the loaf, creating that classic snickerdoodle crust.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake in the preheated oven for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean with just a few moist crumbs. If the top begins to brown too quickly, loosely cover with aluminum foil after about 30-35 minutes of baking.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the bread to cool in the pan for 15 minutes before transferring to a wire rack to cool completely. This resting period allows the crumb structure to set and makes slicing cleaner.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Once completely cooled, slice with a serrated knife. Store in an airtight container at room temperature for up to 4 days, or freeze slices wrapped individually for up to 3 months. The cinnamon flavor actually deepens over the first 24 hours, making this bread even better the day after baking!</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Why does my cinnamon-sugar topping sink into the bread instead of forming a crackly crust?
This typically happens when the batter is too thin or when the oven temperature is too low. Ensure your batter is properly mixed and thick enough to hold the topping. Also, check that your oven is fully preheated to 175°C before baking to help set the crust quickly.
Can I add mix-ins to enhance this cinnamon quick bread?
Absolutely! White chocolate chips, chopped nuts like pecans or walnuts, or dried fruits such as cranberries pair beautifully with the cinnamon flavour. For a more indulgent variation, consider adding a cream cheese swirl to create a marbled effect throughout the loaf.
What's the best way to serve this cinnamon-sugar bread for a special occasion?
For special occasions, serve warm slices with a dollop of whipped cinnamon butter or cream cheese frosting. For brunch, transform it into French toast or bread pudding. You can also create individual mini loaves as personalised gifts, wrapped in parchment and tied with baker's twine.
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