Snickerdoodle Swirl Bread
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This Snickerdoodle Swirl Bread recipe is the embodiment of comfort with a soft, fluffy, sweetness and a warm flavor of cinnamon sugar.
I just sat down with a warm slice of this delicious Snickerdoodle Swirl Bread and am ready to share! I just love passing on recipes while they’re fresh on my tastebuds so the timing is perfect.
I’m eating 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 later today. I’ve always said — as long as I’ve been in the kitchen, it’s always been the most fun to cook for other people! Since I cant physically bake this Snickerdoodle Swirl Bread for you, the least I can do is walk you through it so you can enjoy it, too!
Recipe Ingredients:
- Butter
- Sugar
- Eggs
- Vanilla
- Self rising flour
- Whole milk
- Vinegar or buttermilk
- Cinnamon
- Allspice
- Brown sugar
How To Make Snickerdoodle Swirl Bread
The recipe card with exact ingredients is at the bottom of this post.
Begin by placing the eggs, sugar, vanilla, and 3/4 c of the butter 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 Snickerdoodle Swirl Bread recipe 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 the other 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. See how the Swirl is coming together??
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 the loaf with the remaining butter (melted) from the topping ingredients, and then generously sprinkle with toppings.
Enjoy your delicious cinnamon-sugar topped Snickerdoodle Swirl Bread!
Ingredients
- 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
Topping
- ¼ cup butter – melted
- ¼ cup light brown sugar
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- 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.
Notes
Nutrition
It is during our darkest moments that we must focus to see the light.
~Aristotle
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Thanks so much for the lesson AND the bread, Christy! I love what you share about your family and it warms my heart that y’all are so close. My husband and I love cinnamon so I need to make this, stat! 🙂
I hope you get the chance to try the bread soon Aileen, I think y’all will love it!!
Who cares about the bread with a lesson like that!!! Thanks for being observant, processing it all, and passing your wisdom on.
You are too kind Becky thank you so much and I hope you have a blessed day!!!
Love, love, love this!!
Christy, you are able to express so beautifully what is on many of our hearts and minds! Thank you for this timely reminder to intentionally “unplug” and take notice of who and what is really important and valuable. Blessings to you and your precious ones.
Thanks so much for sharing. I have been working to remember that I am living the dream! You know the one some of us had: to grow up, fall in love, get married and have children?! On the hard days I remind myself God has blessed me with my dream come true and I need to enjoy it. I need to truly connect with my loved ones. I think tonight would be a good night to surprise my 22 year old son with this bread when he gets home from work. Thanks for sharing your heart with us and reminding us what truly matters.
Research is showing that a large number of people are lonly and the number is growing. If people disconnected from media and tech and connected wirh each other more it would improve the isolation they feel. Your families plan is a good one easy to do and benificial.
That is so true and it breaks my heart. I see so many people who are isolated among a crowd of folks but a lot of people don’t realize it because they have so many “friends” on facebook, they don’t recognize the loneliness from lack of deep connections. Just hurts my heart. Thank you for being here, Blanche.
Could I sub all purpose flour, baking powder and salt for the self rising flour?
You sure can! I’ll get you the ratios as soon as I get home from the grocery store.
Here ya go!
To make your own self rising flour, simply add 1+1/2 tsp baking powder and 1/2 tsp salt for each cup of all purpose flour.
Will this same ratio work with gluten free flour?
Hey Donna! I’m afraid I don’t have any experience cooking with gluten free flour. My hope is that someone who does will see this and chime in. 🙂
I may try it and report back in!
Me too! I have already made my “hurricane” run to the store and want to make this tonight!!
Praying for you and all in the path of the hurricane. Stay safe!
Can almond flour be substituted for the self-raising flour? If so what else and measurements need to be added?
Hey Laverne! Almond flour is going to behave very differently from self rising flour. It’s more dense, doesn’t have any gluten, or the addition of leavening agents that self rising flour has. I’m afraid, as much as I do love almond flour, I can’t recommend it for this recipe. You can try it but you’ll need to experiment, perhaps quite a bit. I do have an almond flour recipe coming up in time for the holidays though!
Could I sub all purpose flour, baking soda and salt for the self rising flour?
Opps! I meant baking powder, not soda.