Snickerdoodle Bread

Snickerdoodle lovers rejoice: We captured the cinnamony deliciousness of your favorite cookie in a bread.

  • Prep Time 15 min
  • Total Time 3 hr 0 min
  • Servings 24


tablespoons ground cinnamon
tablespoons sugar
2 1/2
cups Gold Medal™ all-purpose flour
1 1/2
teaspoons baking powder
teaspoon salt
cup butter, softened
1 1/2
cups sugar
cup vegetable oil
teaspoon vanilla
cup Yoplait® Greek 100 plain yogurt (from 2-lb container)

  • 1 Heat oven to 350°F. Spray 2 (9x5-inch) loaf pans with cooking spray.
  • 2 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.
  • 3 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.
  • 4 Pour one-sixth of the batter into each loaf pan; sprinkle each with one-sixth of the cinnamon-sugar. Repeat layers twice.
  • 5 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.

Expert Tips

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.