Showing posts with label Snickerdoodle. Show all posts

SnickerDoodle Bread

Whens a better time to enjoy the sweetness of cinnamon bread other than in the Fall? Well, anytime actually. I love cinnamon bread. One of my favorite breakfasts growing up was heavily buttered toast with a cinnamon/sugar mix layered on top. I have always loved cinnamon.

When I came across this recipe for Snicker Doodle Bread, I could not resist the temptation. I figured I could just make some mini loafs and give them away leaving us with only a mini loaf to enjoy. Unfortunately, it did not turn out that way. I could not find any mini loaf pans so I used two regular loaf pans.

My daddy loves all things sweet and I haven't made him anything in a while so I decided I would give him one of the loafs. Me and Nick ended up eating half of the other one. I did well with my portion control and only had a small piece with my egg two mornings and a small slice for a snack one night.

Since I have been dieting, I still love sweet things but can not take a lot of it. Sweet to me now is "very sweet".  That's a good thing, right?

This bread was so easy to make and very delicious and my house had the aroma of warm cinnamon for two days.

I tweaked the recipe some by accident because I did not have enough white sugar and forgot to add an egg and it turned out perfect anyway. But you can find a link to the original recipe at the bottom of this post if you do not like how mine looks.

Here goes....


Preheat oven 350 degrees
Grease 2 loaf pans (I used cooking spray)

With electric beaters, cream together:
1 Cup- Butter (softened)
1 Cup- Sugar
1/2 Cup- Brown Sugar
1/2 Teaspoon- Salt
2 Teaspoons- Ground Cinnamon

Mix in:
2- Eggs
1 Teaspoon- Vanilla Extract
3/4 Cup- Sour Cream

Then slowly add:
2 1/2 Cups- All Purpose Flour
2 Teaspoons- Baking Powder
(batter will be thick)

Fold in:
1 Cup- Mini Chocolate Chips (optional)

Pour batter in loaf pans about 3/4 full and top with Cinnamon/ Sugar Mixture:
3 Tablespoons- Sugar
3 Teaspoons- Ground Cinnamon

Bake for 60 minutes or until done (Test with tooth pick or cake tester).
Allow to cool some before removing from pans and serving.


I thought this bread was better after it cooled. I also think it will be just as tasty without the chocolate chips. (You can just have them on the side.)


Original and printable recipe can be found at