Buttery Snickerdoodle Bread

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Golden, sweet, and swirled with cinnamon-sugar bliss, this Buttery Snickerdoodle Bread is everything you love about the classic cookie—reimagined as a soft, moist loaf. It’s like a warm hug in baked form, with that irresistible crusty cinnamon topping giving way to a buttery, tender crumb.

Perfect for cozy mornings with a cup of coffee or an after-dinner treat, this bread hits all the nostalgic notes of childhood bake sales and holiday kitchens. It’s easy to make, stores beautifully, and has a crowd-pleasing flavor that pairs with just about anything.

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Preparation Phase & Tools to Use

Before you dive into the rich aroma of cinnamon and sugar, make sure your kitchen is ready with the following essentials:

• Mixing Bowls: You’ll need a few bowls to keep your dry and wet ingredients separate before combining. This ensures even mixing and fluffier texture.
• Electric Mixer or Stand Mixer: Creaming the butter and sugar properly makes all the difference in achieving that soft crumb.
• Loaf Pan (9×5 inch): This classic bread shape supports even baking and creates that perfect slice.
• Rubber Spatula: For folding in ingredients gently without deflating the batter.
• Whisk & Measuring Cups/Spoons: Precision matters! Cinnamon-sugar ratios are key here.
• Toothpick or Cake Tester: To check for doneness without drying out your loaf.

Setting up with the right tools ensures your Snickerdoodle Bread bakes evenly, stays moist, and tastes bakery-fresh every time.

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Ingredients for the Buttery Snickerdoodle Bread

• All-Purpose Flour: Provides the structure of the loaf—essential for that bakery-style rise and soft interior.
• Baking Powder: This helps the bread rise and creates a fluffy, light texture.
• Salt: Enhances the overall flavor and balances the sweetness.
• Unsalted Butter: The base of richness and flavor, giving the bread that melt-in-your-mouth texture.
• Granulated Sugar: Adds sweetness and contributes to the crisp cinnamon-sugar crust.
• Eggs: Essential for structure and moisture—eggs help the loaf stay soft and cohesive.
• Sour Cream or Greek Yogurt: Keeps the bread moist while adding a slight tang that enhances the cinnamon flavor.
• Vanilla Extract: A warming background note that ties everything together.
• Ground Cinnamon: The signature flavor that brings the “snickerdoodle” magic.
• Cinnamon-Sugar Mix: For that classic topping and a sweet swirl inside.

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How To Make the Buttery Snickerdoodle Bread

Step 1: Prep the Oven & Pan

Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3: Cream the Butter and Sugar

In a large bowl, use an electric or stand mixer to cream the butter and sugar together until light and fluffy—this takes about 2-3 minutes.

Step 4: Add Wet Ingredients

Beat in the eggs one at a time, mixing well after each. Add the vanilla extract and sour cream (or Greek yogurt), and mix until fully incorporated.

Step 5: Combine the Batter

Gradually add the dry ingredients into the wet mixture, mixing just until combined. Do not overmix.

Step 6: Cinnamon-Sugar Layering

Pour half the batter into the prepared loaf pan. Sprinkle a generous layer of cinnamon-sugar over the batter. Add the remaining batter and top with more cinnamon-sugar.

Step 7: Bake to Perfection

Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean. Let it cool in the pan for 10 minutes, then transfer to a wire rack.

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Serving and Storing This Buttery Snickerdoodle Bread

Serve thick slices of this bread slightly warm with a pat of butter or drizzle of honey for an ultra-cozy treat. It pairs beautifully with coffee, tea, or a cold glass of milk. This bread also makes a thoughtful homemade gift—just wrap in parchment and tie with twine!

To store, wrap the cooled loaf in plastic wrap or place it in an airtight container. It will stay fresh at room temperature for up to 4 days. For longer storage, refrigerate up to 1 week or freeze for up to 3 months. Just thaw and warm slightly before serving for that fresh-baked feel.

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Frequently Asked Questions

What if I don’t have sour cream?

You can substitute full-fat Greek yogurt in equal measure. It gives a similar texture and a slight tang.

Can I make this into muffins?

Yes! Divide the batter into muffin tins and reduce baking time to about 18–22 minutes.

How do I know when the bread is done?

Insert a toothpick in the center—if it comes out clean or with a few crumbs, it’s ready.

Can I freeze the loaf?

Absolutely. Wrap tightly in plastic wrap and foil, then freeze. It keeps well for up to 3 months.

Why is my bread dense or dry?

Overmixing the batter or overbaking can lead to a dense texture. Always mix until just combined and check doneness early.

Can I double the recipe?

Yes, you can double it and use two loaf pans. Just watch baking times as they may vary slightly.

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Want More Bread Ideas with a Twist?

If you love this cozy Buttery Snickerdoodle Bread, you’ll definitely want to try these other warm, flavor-packed options:

• Cinnamon Donut Bread Recipe for a sugar-dusted, fluffy loaf that melts in your mouth.
• Soft and Fluffy Homemade Naan Bread when you’re craving something savory and soft.
• Lemon Blueberry Loaf for a fruity, zesty take on tea-time classics.
• Strawberry Crunch Pound Cake if you’re in the mood for something indulgent and pretty in pink.
• Apple Enchiladas – A Sweet and Comforting Treat for a cinnamon-kissed dessert with cozy autumn vibes.

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Save This Recipe for Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time: Life With Olivia Pinterest.

And let me know in the comments how your Snickerdoodle Bread turned out. Did you go extra heavy on the cinnamon topping? Or maybe added a cream cheese glaze? I’d love to hear your twist!

Questions are welcome too—let’s help each other bake smarter.

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