Snickerdoodle Bread

  • Prep 15 min
  • Total 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)


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  • 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.

Nutritional Information

Nutrition Information

No nutrition information available for this recipe
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