Go Back
–+ servings
photo of snickerdoodle bread in loaf pan with a slice of the bread on a small white plate next to it
Print

Get the Recipe: Incredibly Soft and Moist Snickerdoodle Bread

Prep: 5 minutes
Cook: 20 minutes
Bake Time: 1 hour
Total: 1 hour 25 minutes
Servings: 1 (9 x 5-inch) loaf cake
Author: Michelle Lopez
This snickerdoodle bread recipe makes an incredibly soft and moist loaf cake that is swirled and topped with cinnamon sugar! Like most quickbread recipes, the snickerdoodle bread is leavened with baking soda and cream of tartar—just like snickerdoodle cookies!
No ratings yet

Ingredients

For The Snickerdoodle Bread

  • 2 ⅓ cups (10.5 ounces or 298 grams) all-purpose flour
  • ½ teaspoon cream of tartar
  • ¼ teaspoon baking soda
  • ⅛ teaspoon ground nutmeg
  • 1 teaspoon kosher salt
  • 1 ½ cups (10.5 ounces or 298 grams) granulated sugar
  • 1 cup (2 sticks or 8 ounces or 227 grams) unsalted butter, at room temperature
  • 1 large egg, at room temperature
  • 1 Tablespoon pure vanilla extract
  • 1 cup (8 ounces or 227 grams) whole milk, at room temperature

For The Snickerdoodle Swirl

  • 1 Tablespoon granulated sugar
  • 1 teaspoon ground cinnamon

For The Snickerdoodle Topping

  • 1 Tablespoon granulated sugar
  • ½ teaspoon ground cinnamon

Instructions
 

  • Prep your oven and pan. Position a rack in the center of the oven and preheat the oven to 350°F. Spray a 9 x 5-inch loaf pan with cooking spray and line it with parchment paper, leaving a 2-inch overhang on the long sides. Spray the parchment, too.
  • Mix the dry ingredients for the snickerdoodle bread, swirl, and topping. In a medium bowl, whisk together the flour, cream of tartar, baking soda, nutmeg, and salt for the cake.
    In a small bowl, whisk together the sugar and cinnamon for the swirl.
    In another small bowl, whisk together the sugar and cinnamon for the topping.
  • Cream the sugar and butter, then add the egg and vanilla. In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar and butter. Beat on medium until light, fluffy, and doubled in volume, 3 to 4 minutes, using a rubber spatula to scrape down the bottom and sides of the bowl as necessary. 
    Reduce the mixer to low and add the egg and vanilla, and beat until the mixture is smooth, about 1 minute.
  • Add the dry ingredients and milk. With the mixer on low, gradually add the dry ingredients in three parts, alternating with the milk, beginning and ending with the dry ingredients. Beat until the last of the dry ingredients are just combined. Scrape down the bottom and sides of the bowl once more and beat for 30 seconds.
  • Assemble the bread. Pour half the batter (around 19.20 ounces or 544 grams) into the prepared pan. Sprinkle the cinnamon sugar for the swirl evenly over the batter.
    Scrape the remaining cake batter over the filling, and use the offset spatula to spread it evenly and smooth its top. Sprinkle the cinnamon sugar for the topping over the batter.
  • Bake the bread. Bake for 60 to 65 minutes, or until a skewer inserted into the center of the cake comes out with a few crumbs attached. Cool for at least 20 minutes in the pan on a wire rack before slicing.
  • Serve and store. Serve warm or at room temperature. The bread can be stored at room temperature, wrapped tightly in plastic wrap, for up to 3 days.

Notes

  • The Bake Time for this recipe is listed at 60 minutes. However, start checking for doneness at 55 minutes. The best way to test for doneness is to use a wooden skewer and stick it in the direct center of the loaf. The skewer should come out with few crumbs.

    If you find that the skewer is plenty wet with batter but the top of the bread looks too browned to keep on baking, don’t panic! Simply cover the whole thing with a VERY loose sheet of aluminum foil. The aluminum foil will help prevent the top of the bread from browning further.
Did you make this recipe?Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!