If you want to live dangerously, try placing a loaf of Snickerdoodle Bread in your current vicinity. Tender and moist with sweet cinnamon and sugar permeating every crumb, this is not the sort of recipe that one casually bakes and leaves on the counter unattended.
With some baked goods, the love of the process alone can be satisfactory. Therapy is found in transforming ingredients like butter (or in the case of this Snickerdoodle Bread, Greek yogurt), sugar, and flour into something new. You can find fulfillment in a bite or two and then set the final product aside for whatever lucky person happens upon it next.
Not Snickerdoodle Bread.
Snickerdoodle Bread is more of a pop back into the kitchen on repeat situation. It’s a slice here, a sliver there, followed by a WHO ARE WE KIDDING GIVE ME THE REST OF THE PAN ALREADY!
Dangerous living indeed.
I do not mean to belittle the joy of the process of making Snickerdoodle Bread. In fact, quick breads like this are some of my absolute favorite recipes to make.
As with its quick bread cousins, Snickerdoodle Bread is gratifyingly straightforward, requires no additional steps like chilling the dough, freezes like a dream (if any leftovers make it that far), and is easy to tweak to make healthy too.
For example, this is a Snickerdoodle Bread with Greek yogurt and whole wheat flour, two healthy ingredients whose presence will surprise you once you see how sweet and decadent it tastes.
As its name suggests, Snickerdoodle Bread was inspired by the homey, traditional cookie of the same name.
In other words, Snickerdoodle Bread is pure heaven. The dough (which I based off of my Greek yogurt Strawberry Bread) is mild and buttery, making it an ideal vehicle for a heap of cinnamon flavor.
Cinnamon Is the Star in Snickerdoodle Bread
The cinnamon itself comes in as a triple treat:
- ONE: Cinnamon Chips. I purchased these cinnamon baking chips at my grocery store, and you can also find them on Amazon here.
If you prefer to make the Snickerdoodle Bread without cinnamon chips, you can up the amount of cinnamon in the batter and either omit the chips entirely or swap them for a different kind. Butterscotch chips, I suspect, would be particularly delicious.
- TWO: Ground Cinnamon. Not a little. A lot.
And the best part:
- THREE: THE CINNAMON-SUGAR LID. If you can’t tell, I feel very strongly about the cinnamon-sugar topping that’s smothering this loaf with sweet abandon. It’s representing the signature outer coating on snickerdoodle cookies with pride.
When you sprinkle on the cinnamon-sugar topping, it will feel like a ridiculous amount. Use it all. We are baking a bread modeled off of a cookie. This is neither the time nor place for moderation.
Plus, we put Greek yogurt in the batter, remember? Sprinkle away. Then sprinkle some more.
For day-to-day breakfasting and snacking, I like this Snickerdoodle Bread as a standard-size loaf (I use and love this 8×4-inch loaf pan).
For holiday gifting (or better portion control), a snickerdoodle mini loaf makes a lovely homemade present. One batch of Snickerdoodle Bread should yield about 3 mini loaves, depending upon the size of your pan. I like this set, because it’s easy to clean and the loaves never stick.
A note on Amish snickerdoodle bread: A friend of mine tried one of the rare slices of this Snickerdoodle Bread that I didn’t immediately demolish and commented that it tasted like the Amish friendship bread her mother used to bake.
Intrigued, I did a bit of research and discovered that Amish friendship bread is a yeast bread made from a starter that you grow on your counter for 10 days, share with two friends (you will have plenty of extra), then use to make a delicious bread that, like our Snickerdoodle Bread, is heaped with cinnamon.
Unlike Amish friendship bread, you don’t need to wait 10 days to start making Snickerdoodle Bread. THANK GOODNESS.
Head on over to your kitchen, and a loaf of Snickerdoodle Bread can be in your oven 15 minutes from now!
FOR THE SNICKERDOODLE BREAD:
- 3/4 cup all-purpose flour — plus 1/2 tablespoon, divided
- 3/4 cup white whole wheat flour
- 2 teaspoons ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 2/3 cup granulated sugar
- 1/4 cup unsalted butter — (1/2 stick), melted and cooled to room temperature
- 1/2 cup plain nonfat Greek yogurt — plus 3 tablespoons, at room temperature
- 2 large eggs — at room temperature
- 1 teaspoon pure vanilla extract
- 3/4 cup cinnamon baking chips
FOR THE CINNAMON-SUGAR TOPPING:
- 1 tablespoon granulated sugar
- 1/2 teaspoon cinnamon
- Preheat the oven to 350 degrees F. Lightly grease an 8×4-inch loaf pan with nonstick spray. Line with parchment paper so that you have some overhanging the sides like handles and lightly grease again. Set aside.
- In a medium bowl, combine 3/4 cup all-purpose flour, white whole wheat flour, cinnamon, baking soda, and kosher salt. In a separate bowl or large measuring cup, stir together the sugar and melted butter (this will help keep the butter from resolidifying). Stir in the Greek yogurt, eggs, and vanilla extract.
- Add the wet ingredients to the dry ingredients, then stir together by hand with a rubber spatula, just until evenly combined—do not overmix. The batter will be very thick. Place the cinnamon chips in a small bowl. Sprinkle with remaining 1/2 tablespoon flour and toss together with your fingers (this will keep the chips from sinking to the bottom while the bread bakes). Add the coated chips to the batter, lifting the chips out with your fingers and discarding any flour that gathers at the bottom of the bowl. Fold to combine.
- For the topping: Combine the sugar and cinnamon in a small bowl (I wiped the flour from the small bowl I used for the chips with a dry paper towel and reused the bowl for the topping).
- Scrape the batter into the prepared baking pan and smooth the top. With a small spoon, sprinkle the topping evenly over the top. Bake for 40 to 50 minutes, until a toothpick inserted in the center comes out clean. At the 30-minute mark, lightly tent the bread with foil to prevent it from browning too quickly, then continue baking as directed. Remove the pan from the oven, uncover, and set the pan on a wire rack. Let bread cool in the pan for 15 minutes, then lift it out of the pan with the parchment paper handles and place on the rack to finish cooling completely.
- Store leftovers tightly wrapped at room temperature for up to 5 days. Freeze for up to 3 months. Let thaw overnight in the refrigerator, then allow to come to room temperature before serving.
- I recommend using all room-temperature ingredients so that the batter mixes more evenly and the melted butter does not solidify when it hits cold eggs or Greek yogurt.
- To make gluten free: Swap a 1:1 all-purpose baking blend for the white whole wheat flour.
- To bake as mini loaves: Divide the batter into mini loaf pans like these, filling about two-thirds of the way to the top. Bake at 350 degrees F until a toothpick inserted in the center comes out clean. The time will vary based upon the size of your loaf pans. To be safe, I would suggest starting to check at the 28-minute mark, earlier if your pans are smaller than 2 cups.
Nutrition InformationAmount per serving (1 slice (of 10), about 1 3/4 inch thick) — Calories: 196, Fat: 7g, Saturated Fat: 4g, Cholesterol: 50mg, Sodium: 119mg, Carbohydrates: 29g, Fiber: 1g, Sugar: 16g, Protein: 4g
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