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Snickerdoodle Bread

Whether for an after school snack or a special breakfast, both kids and adults will gobble up this quick bread!
By Deborah Harroun
Snickerdoodle Bread

Without a doubt, cinnamon is the spice that is used the most in my house. Both of my kids are huge fans of cinnamon-sugar on toast. Cinnamon goes into many of the baked goods I make. We are all suckers for a good cinnamon roll. And our favorite cookie? The snickerdoodle, of course!

There is something about that soft cookie, enrobed in cinnamon and sugar, that totally gets me. So anything with a snickerdoodle twist is going to be a hit in my house!

I knew going into this recipe that my family would love it, but I didn’t realize they would absolutely devour it. One loaf was gone in less than 24 hours–and there are only 4 of us! Luckily, this recipe makes two loaves, or else I’m pretty sure I would have been whipping up a new batch the next day.

You will need cinnamon, sugar, flour, baking powder, salt, butter, vegetable oil, eggs, vanilla and plain Greek yogurt.

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First make a cinnamon-sugar mixture. This will add layers of cinnamon goodness as well as give a good crunch to the top of the bread.

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All of the dry ingredients get mixed together in a bowl.

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Cream the butter, sugar and vegetable oil.

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Add the eggs. Then mix in the vanilla and yogurt.

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The dry ingredients get mixed into the wet ingredients; mix just until combined.

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This is the fun part! This recipe makes 2 loaves, so put one-sixth of the batter in the bottom of one of the pans. Sprinkle on some of the cinnamon-sugar. Add another one-sixth of the batter, more of the cinnamon-sugar and one-sixth of the batter. Top with additional cinnamon-sugar. Repeat the process with the remaining batter and cinnamon-sugar in the second pan. Bake them up until they are cooked through.

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Allow to cool and enjoy!



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