This Snickerdoodle bread is the embodiment of comfort with a soft fluffy sweetness and the warm flavor of cinnamon sugar.
I just sat down with a warm slice of this delicious Snickerdoodle Swirl Bread. I just love sharing a recipe while it’s fresh on my tastebuds so the timing is perfect. I’m having it right now with a cup of coffee for an early afternoon pick me up and then I’ll be sending the rest off to friends and neighbors throughout the rest of the day. As long as I’ve been in the kitchen, it’s always been the most fun to cook for other people!
- Self rising flour
- Whole milk
- Vinegar or buttermilk
- Brown sugar
How To Make Snickerdoodle Bread
The recipe card with exact ingredients is at the bottom of this post.
Begin by placing some of the butter, eggs, sugar, and vanilla in a mixing bowl and beat with an electric mixer until well blended and smooth. Add flour and milk and beat again until well incorporated.
Important note: Since these photographs were taken, I’ve started tossing in 1 teaspoon of cinnamon to this batter as well and it takes this over the top!
Take out about 1/2 cup of batter and put it in a small bowl. Stir in some of the cinnamon and allspice (exact measurements in recipe card at bottom of post) and stir until well combined.
Take half of the remaining batter and spoon into a well greased loaf pan.
Top with half of the cinnamon batter mixture, dropping in spoonfuls over the top. Use a butter knife to swirl them slightly into the batter.
Repeat with remaining batter, remaining cinnamon batter, and swirling.
Bake this at 350 for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
Allow to cool for ten minutes in the loaf pan and then turn out onto a platter, waxed paper, or a handy dandy bit of kraft paper.
Stir together dry topping ingredients. Liberally brush top of loaf with melted butter from topping ingredients and then generously sprinkle with topping.
Enjoy your delicious cinnamon sugar topped Snickerdoodle Swirl Bread!
- 1 stick butter at room temp (salted or unsalted)
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1.5 cups self rising flour
- ½ cup whole milk with 1 tablespoon vinegar or 1/2 cup buttermilk
- 1 heaping teaspoon cinnamon
- 1/2 teaspoon allspice
- ¼ cup butter – melted
- ¼ cup light brown sugar
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- Spray a 9x5 loaf pan liberally with cooking spray or grease and flour it (I use cooking spray).
- In a mixing bowl, place butter, sugar, eggs, and vanilla (I like to add an extra teaspoon of cinnamon here as well). Beat with an electric mixer until smooth and well combined. Add flour and milk and mix again until blended, about one minute.
- Remove 1/2 cup of batter to a small bowl. To this, stir in 1 teaspoon cinnamon and 1/2 teaspoon allspice. Set aside.
- Pour half of remaining batter into loaf pan. Use a spoon to drop 1/2 cinnamon batter randomly over the top. Swirl lightly with a butter knife.
- Add the remaining batter and dollop the remaining cinnamon batter over, swirling again.
- Bake at 350 for 40-45 minutes, or until toothpick inserted in center comes out clean.
- Allow to cool for ten minutes and then turn out onto platter or towel lined countertop for topping.
- Melt 1/4 cup butter. In separate small bowl, stir together brown sugar, granulated sugar, and cinnamon from topping ingredients. Brush top of bread generously with all of the butter. Sprinkle generously with brown sugar & cinnamon mixture. Serve warm or allow to cool.
It is during our darkest moments that we must focus to see the light.
You might also like these bread recipes!