Snickerdoodle Swirl Bread

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Ultimate Snickerdoodle Bread Recipe

Cinnamon lovers, prepare for bliss! This exquisite snickerdoodle bread features a rich cinnamon brown sugar coating and boasts a flavor that’s nothing short of pure heaven!

Prep: 15 minutes minutes

Cook: 45 minutes minutes

Total Time
: 1 hour hour

Servings: 10 slices

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Ingredients

• ▢ ⅔ cup brown sugar *
• ▢ 1 tablespoon ground cinnamon
• ▢ 2 cups all-purpose flour
• ▢ 1 tablespoon baking powder
• ▢ ½ teaspoon kosher salt
• ▢ ¾ cup granulated sugar
• ▢ 1 large egg
• ▢ 1 cup milk
• ▢ ⅓ cup vegetable oil

US Customary – Metric

Equipment

• Kitchen Scale (optional)
• 9×5-inch Loaf Pan

Instructions

• Prepare Your Pan: Preheat your oven to 350°F (175°C). For easy removal, spray a 9×5-inch loaf pan generously with nonstick cooking spray. Then, line the pan with parchment paper, ensuring you leave a generous overhang on the longer sides. This parchment “sling” will make lifting the finished bread out incredibly simple. Spray the parchment paper again with nonstick spray for extra assurance. Set the prepared pan aside.
  
• Craft the Cinnamon-Sugar Swirl: In a small bowl, combine the ⅔ cup of brown sugar and 1 tablespoon of ground cinnamon. Use a fork to thoroughly mix them until no lumps remain and the cinnamon is evenly distributed throughout the sugar. This mixture will form the luscious layers and topping of your snickerdoodle bread. Set this fragrant mixture aside for later use.
  ⅔ cup brown sugar, 1 tablespoon ground cinnamon
  
• Mix the Dry Ingredients: In a medium-sized mixing bowl, whisk together the 2 cups of all-purpose flour, 1 tablespoon of baking powder, ½ teaspoon of kosher salt, and ¾ cup of granulated sugar. Whisk thoroughly for at least 30 seconds to ensure the leavening agents and salt are evenly distributed throughout the flour. This step is crucial for an even rise and consistent texture. Once combined, set this bowl aside.
  2 cups all-purpose flour, 1 tablespoon baking powder, ½ teaspoon kosher salt, ¾ cup granulated sugar
  
• Combine Wet and Dry Ingredients: In a separate, larger bowl, whisk together 1 large egg, 1 cup of milk, and ⅓ cup of vegetable oil until they are well combined and smooth. Next, carefully pour the whisked dry ingredient mixture into the wet milk mixture. Using a spatula, gently fold the ingredients together just until they are combined. It’s absolutely crucial not to overmix the batter. Overmixing can develop the gluten in the flour too much, resulting in a tough, dense, and chewy quick bread instead of the desired tender crumb. A few small lumps are perfectly fine and often indicate you haven’t overmixed.
  1 large egg, 1 cup milk, ⅓ cup vegetable oil
  
• Layer and Swirl: Now it’s time to build those delicious layers! Pour precisely half of your prepared snickerdoodle batter into the lined loaf pan, spreading it gently to create an even base layer. Take half of your reserved brown sugar and cinnamon mixture and sprinkle it evenly over this first layer of batter. Next, carefully pour the remaining batter on top, spreading it out to cover the cinnamon-sugar layer and reach the edges of the pan. To complete this masterpiece, generously sprinkle the remaining brown sugar and cinnamon mixture all over the very top of the batter. This final layer will bake into that wonderful caramelized crust.
  
• Bake to Golden Perfection: Place the loaf pan into your preheated oven and bake for 45-55 minutes. The baking time can vary slightly depending on your oven, so keep an eye on it. The snickerdoodle bread is perfectly baked when a wooden toothpick or a thin skewer inserted into the center comes out clean, with no wet batter attached. Once baked, remove the pan from the oven and allow the bread to cool in the pan for 10 minutes. This crucial resting period helps the loaf set and firm up. After 10 minutes, use the parchment paper overhang to gently lift the warm bread out of the pan and transfer it to a wire rack to cool completely. Slicing too early can result in a crumbly loaf, so patience is key for the best texture.
  

Notes & Expert Tips for Snickerdoodle Bread

*For an even richer, deeper molasses flavor in your cinnamon-sugar filling, consider using dark brown sugar instead of light brown sugar. It adds an extra layer of complexity that is simply divine.

Baking Tips & Customizations:

• Amplify the Cinnamon: If you’re a true cinnamon connoisseur, don’t hesitate to increase the amount of cinnamon in the filling mixture. For an all-over cinnamon kick, you can also add 1 teaspoon of ground cinnamon directly into the bread batter when mixing your dry ingredients.
• Add Texture with Chips: For an exciting textural contrast and an extra burst of flavor, gently fold in about ½ cup of cinnamon baking chips or even white chocolate chips into the batter before layering. This adds little pockets of melty sweetness!
• Mindful Mixing is Key: The golden rule for quick breads is to avoid overmixing the batter. Mix just until the dry and wet ingredients are combined. A few small lumps are perfectly acceptable and actually desirable; overmixing develops gluten, which leads to a tough, rubbery loaf.
• Optimal Rise: For the best and highest rise, aim to bake your bread as soon as you’ve finished mixing and layering the batter. The leavening agents start working immediately upon contact with liquids.
• Prevent Overflow: Be sure not to fill your loaf pan more than ¾ full. This allows ample room for the bread to rise beautifully without overflowing in the oven. If you find yourself with extra batter, don’t waste it! Bake it into delicious muffins or a charming mini quick bread.
• Adjust for Glass Pans: If you are using a glass baking pan instead of a metal one, remember to reduce your oven temperature by 25°F (about 15°C). Glass retains heat more efficiently, so a slightly lower temperature prevents over-browning.
• Muffin Magic: To transform this recipe into delightful snickerdoodle muffins, simply scoop the batter evenly into a greased muffin tin. Bake for approximately 18-24 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Storage & Longevity: Proper storage is crucial for maintaining the freshness and deliciousness of your homemade snickerdoodle bread. Store any leftover bread in an airtight container at room temperature for up to 4 days. If you wish to extend its shelf life, it can be kept in the refrigerator for up to 1 week. For longer preservation, this bread freezes exceptionally well. Wrap individual slices in two layers of plastic wrap, followed by a layer of aluminum foil, to prevent freezer burn. It will keep beautifully in the freezer for up to 2 months. To enjoy frozen slices, simply thaw them overnight in the refrigerator. If you prefer your bread warm, gently reheat a slice in the microwave for 10-15 seconds until it’s just warmed through.

Nutrition Facts

Snickerdoodle Bread Recipe

Amount Per Serving (1 slice)

Calories 293
Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 2g13%

Trans Fat 0.1g

Polyunsaturated Fat 4g

Monounsaturated Fat 2g

Cholesterol 22mg7%

Sodium 265mg12%

Potassium 94mg3%

Carbohydrates 51g17%

Fiber 1g4%

Sugar 30g33%

Protein 4g8%

Vitamin A 69IU1%

Vitamin C 0.03mg0%

Calcium 127mg13%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Author: Becky Hardin

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Baking Perfection: How to Make Snickerdoodle Bread Step-by-Step

Creating this delightful Snickerdoodle Bread is a straightforward and rewarding process. Follow these detailed steps to ensure a perfectly baked, moist, and flavorful loaf every time. We’ll walk through each stage, from preparing your pan to achieving that golden, cinnamon-infused finish.

Step 1: Preparation is Key (Preheat & Pan Prep)
Before you even think about mixing ingredients, let’s get organized! Begin by preheating your oven to a precise 350°F (175°C). This ensures your oven is at the optimal temperature for consistent baking. Next, take your 9×5-inch loaf pan and spray it generously with a nonstick cooking spray. Don’t be shy here; a well-greased pan is your first defense against sticking. For an extra layer of insurance and incredibly easy removal, line the pan with parchment paper. Position the parchment so that it hangs over the longer sides of the pan, creating a convenient “sling.” This overhang will allow you to effortlessly lift the baked bread right out. Give the parchment-lined pan another quick spray with nonstick spray. With your oven preheating and your pan prepped, you’re ready for the next exciting step.

Step 2: Crafting the Irresistible Cinnamon-Sugar Filling
The heart of our snickerdoodle bread lies in its aromatic cinnamon-sugar swirl. Grab a small bowl and measure out ⅔ cup of rich brown sugar. The brown sugar not only adds sweetness but also a wonderful molasses depth and moisture that caramelizes beautifully. To this, add 1 tablespoon of fragrant ground cinnamon. Use a fork to thoroughly mix these two ingredients together. It’s important to break up any lumps in the brown sugar and ensure the cinnamon is evenly distributed. This mixture will serve dual purposes: creating tantalizing layers within the bread and forming that signature crisp topping. Once perfectly blended, set this inviting mixture aside.

Step 3: Whisking the Dry Ingredients to Perfection
Now, let’s assemble our foundational dry ingredients. In a medium-sized mixing bowl, combine 2 cups of all-purpose flour. Flour provides the structure for our bread. Next, add 1 tablespoon of baking powder, which acts as our primary leavening agent, giving the bread its wonderful rise. A ½ teaspoon of kosher salt is essential for balancing the sweetness and enhancing all the flavors. Finally, stir in ¾ cup of granulated sugar for additional sweetness. Use a whisk to vigorously blend these ingredients together for at least 30 seconds. This ensures that the baking powder and salt are thoroughly distributed throughout the flour, which is critical for an even texture and consistent rise in your finished loaf. Set this bowl aside as well.

Step 4: Gently Combining Wet and Dry for a Tender Batter
It’s time to bring our wet and dry components together to form the delightful snickerdoodle bread batter. In a separate, large mixing bowl, whisk together 1 large egg (for richness and binding), 1 cup of milk (for moisture and tenderizing), and ⅓ cup of vegetable oil (for moisture and a soft crumb). Whisk these wet ingredients until they are thoroughly combined and smooth. Then, pour the prepared dry ingredient mixture directly into the wet mixture. Using a rubber spatula, carefully and gently fold the ingredients together. Mix just until no streaks of dry flour remain. This is a critical step: **do not overmix!** Overmixing develops the gluten in the flour, which can lead to a dense, tough, and chewy bread. A few small lumps in the batter are perfectly normal and indicate you haven’t overdone it. The goal is a just-combined batter for a wonderfully tender crumb.

Step 5: Layering the Flavors for a Visual and Taste Sensation
Now for the exciting part – creating those beautiful and flavorful layers! Carefully pour exactly half of your freshly mixed snickerdoodle batter into your prepared loaf pan. Use your spatula to gently spread the batter evenly across the bottom of the pan, forming a smooth base layer. Next, take half of your reserved brown sugar and cinnamon mixture and sprinkle it generously and evenly over this first layer of batter. The cinnamon-sugar will create a delightful ribbon of flavor. Then, pour the remaining half of the batter directly on top, spreading it out carefully to cover the cinnamon-sugar layer and reach all the way to the edges of the pan. Finally, take the rest of your brown sugar and cinnamon mixture and sprinkle it liberally over the entire top surface of the bread batter. This final sprinkle will bake into a gorgeously caramelized, slightly crisp crust that is simply irresistible.

Step 6: Baking to Golden Perfection and Cooling Gracefully
Carefully transfer your layered loaf pan to the preheated oven. Bake your magnificent cinnamon sugar snickerdoodle bread for approximately 45-55 minutes. Keep in mind that oven temperatures can vary, so it’s always best to start checking for doneness around the 40-minute mark. The bread is perfectly baked when a wooden toothpick or a thin skewer inserted into the very center of the loaf comes out clean, free of any wet batter. Once baked to a beautiful golden brown, remove the pan from the oven and place it on a wire rack. Allow the bread to cool in the pan for a crucial 10 minutes. This resting period allows the internal structure of the bread to set and prevents it from crumbling when removed. After 10 minutes, use the parchment paper overhang to gently lift the warm loaf out of the pan and transfer it directly to the wire rack to cool completely. Patience is a virtue here; fully cooled bread slices much cleaner and offers the best texture and flavor. Slice, serve, and savor!

Storage, Freezing, and Reheating: Keeping Your Snickerdoodle Bread Fresh

Ensuring your delicious Snickerdoodle Bread stays fresh and flavorful for as long as possible is key. Proper storage will allow you to enjoy this treat for days, or even months!

Optimal Storage Guidelines:

• Room Temperature: For immediate enjoyment, store leftover snickerdoodle bread in an airtight container at room temperature for up to 4 days. Make sure it’s completely cooled before storing to prevent condensation, which can make the bread soggy.
• Refrigerator: If you need to extend its freshness slightly longer, move the airtight container to the refrigerator. Your bread will remain fresh for up to 1 week in the fridge.
• Freezer (Long-Term Storage): This quick bread freezes beautifully, making it perfect for meal prepping or enjoying a homemade treat anytime. For best results, wrap individual slices (or the entire loaf) tightly in two layers of plastic wrap, followed by a layer of aluminum foil. This double-layer protection is crucial for preventing freezer burn, which can dry out and diminish the flavor of your bread. Stored this way, it will keep well in the freezer for up to 2 months.

Reheating for Fresh-Baked Taste:

To enjoy frozen snickerdoodle bread, simply transfer it from the freezer to the refrigerator and allow it to thaw overnight. Once thawed, if you prefer your bread warm with that delightful just-baked texture, you can gently reheat individual slices. Pop a slice into the microwave for just 10-15 seconds. Be careful not to overheat, as this can dry out the bread. A quick reheat will soften the crumb and bring back that wonderful cinnamon aroma, making it feel fresh from the oven.

Frequently Asked Questions About Snickerdoodle Bread

Here are some common questions and helpful answers to ensure your Snickerdoodle Bread baking experience is a success!

Q: Can I use different types of sugar?

A: While the recipe specifies granulated sugar for the batter and brown sugar for the swirl, you can experiment. Using all brown sugar in the batter will yield a slightly moister, chewier bread with a deeper molasses flavor. For the topping, dark brown sugar will give a more pronounced caramelized taste compared to light brown sugar. Stick to the recipe for the classic snickerdoodle profile, but feel free to adjust based on your preference for sweetness and depth of flavor.

Q: My bread came out dense/tough. What went wrong?

A: The most common culprit for dense or tough quick bread is overmixing the batter. When you mix flour with liquid, gluten begins to develop. Too much mixing activates this gluten excessively, leading to a chewy, bread-like texture rather than a tender, crumbly quick bread. Always mix just until the dry ingredients are incorporated and no streaks of flour remain, even if there are still a few small lumps.

Q: Can I add nuts or dried fruit?

A: Absolutely! This Snickerdoodle Bread is quite versatile. Chopped pecans, walnuts, or even dried cranberries would make excellent additions. For nuts, about ½ cup gently folded into the batter before layering would be ideal. If adding dried fruit, you might want to toss them in a tablespoon of flour first to prevent them from sinking to the bottom of the loaf.

Q: How can I tell if my quick bread is fully baked?

A: The best way is to use the toothpick test. Insert a wooden toothpick or thin skewer into the very center of the loaf. If it comes out clean with no wet batter attached, your bread is done. If there’s still wet batter, continue baking in 5-minute increments until it tests clean. The top should also be golden brown and the edges should start pulling away from the pan.

Q: Can I make this recipe dairy-free?

A: Yes, you can! Simply substitute the milk with a dairy-free alternative such as almond milk, soy milk, or oat milk. Ensure it’s unsweetened for best results. The texture and flavor should remain largely the same.

Q: Why did my bread sink in the middle?

A: Several factors can cause a quick bread to sink:

• Underbaked: The center might not have cooked through, causing it to collapse. Ensure you do the toothpick test.
• Too much leavening: While baking powder helps with rise, too much can cause a rapid rise and then collapse. Stick to the precise measurements.
• Oven door opened too early: A sudden change in temperature can cause the delicate structure to fall before it’s set. Avoid opening the oven door until at least two-thirds through the baking time.

Q: What’s the best way to slice quick bread?

A: For clean slices, allow the bread to cool completely on a wire rack before cutting. Using a serrated knife with a gentle sawing motion works best for quick breads, as it prevents squishing the loaf. If it’s still warm, it tends to crumble and squish.