Snickerdoodle Swirl Bread is the embodiment of comfort with a soft fluffy sweetness and the warm flavor of cinnamon sugar.
Author: Christy Jordan
1stick butterat room temp (salted or unsalted)
1.5cupsself rising flour
½cupwhole milk with 1 tablespoon vinegaror 1/2 cup buttermilk
1heaping teaspoon cinnamon
¼cupbutter – melted
¼cuplight brown sugar
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.
*The last couple of times I've made this I've started adding an additional 1 teaspoon of cinnamon into the batter along with the butter and sugar. It makes it even better!