Snickerdoodle Bread

Blogger Deborah Harroun of Taste and Tell shares an easy quick bread for snickerdoodle lovers. Learn to make this recipe with our how-to article.

Prep Time

Minutes

Total Time

3:00

Hrs:Mins

Makes

loaves

tablespoons ground cinnamon

tablespoons sugar

2 1/2

cups Gold Medal® all-purpose flour

1 1/2

teaspoons baking powder

1/2

teaspoon salt

1/2

cup butter, softened

1 1/2

cups sugar

1/2

cup vegetable oil

eggs

teaspoon vanilla

cup Yoplait® Greek plain yogurt

Heat oven to 350°F. Spray 2 (9x5-inch) loaf pans with cooking spray.
In small bowl, mix 5 teaspoons of the cinnamon and 6 tablespoons sugar; set aside. In medium bowl, mix flour, baking powder, salt and remaining 1 teaspoon cinnamon; set aside.
In large bowl, beat butter, 1 1/2 cups sugar and the oil with electric mixer on medium speed until combined, about 1 minute. Beat in eggs, one at a time, scraping side of bowl between additions. Beat in vanilla and yogurt. Add flour mixture; stir just until combined.
Pour one-sixth of the batter into each loaf pan; sprinkle each with one-sixth of the cinnamon-sugar. Repeat layers twice.
Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pans to cooling racks. Cool completely before slicing.

Makes 2 loaves (12 slices each)

Instead of making 2 loaves, you can bake the bread in a 10-inch angel food (tube) cake pan.

This bread will freeze well for up to 2 months.

Nutrition Information:

1 Serving (1 Serving)

Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.