About This Snickerdoodle Bread Recipe
This incredibly soft and moist snickerdoodle bread recipe is a loaf cake recipe variation of my popular Soft and Fluffy Snickerdoodle Cake Recipe!
The bread is made with a butter cake batter leavened with cream of tartar. The cream of tartar gives it a tangy flavor similar to a classic snickerdoodle recipe (like My Best Snickerdoodle Cookie Recipe). The batter is then swirled and topped with cinnamon sugar, giving it a crunchy, flaky sugar top texture.
For more popular snickerdoodle recipes on Hummingbird High, check out this Snickerdoodle Recipe Without Cream Of Tartar!
@hummingbirdhigh Snickerdoodle bread recipe! Come get it. ❤️
Ingredients and Substitutions
Here’s everything you need to make this incredibly soft and moist snickerdoodle bread recipe:
Shopping List
- all-purpose flour
- cream of tartar
- baking soda
- ground nutmeg
- kosher salt
- granulated sugar
- unsalted butter
- large eggs
- whole milk
- pure vanilla extract
- ground cinnamon
Can I make this snickerdoodle cake without cream of tartar?
You can substitute the ½ teaspoon cream of tartar and ¼ teaspoon baking soda with 1 teaspoon baking powder and still make this snickerdoodle bread.
However, your snickerdoodle cake will taste slightly different. It won’t rise quite as much (though you’ll still get a decent crumb), and won’t taste as tangy.
Looking for a snickerdoodle recipe without cream of tartar? I got you. Check out this Snickerdoodle Recipe Without Cream Of Tartar on Hummingbird High!
Snickerdoodle Bread Recipe Steps
Can I make this snickerdoodle bread in any other cake pans?
Yes! Check out this Soft and Fluffy Snickerdoodle Cake recipe for instructions on how to bake this cake in an 8-inch square pan. The post also contains instructions on how to adapt the recipe to bake in a 9-inch square pan, 8- or 9-inch round pans, and even a 9 x 13-inch rectangular pan.
How To Store The Snickerdoodle Bread
The snickerdoodle bread can be tightly wrapped in plastic wrap and stored at room temperature for up to 3 days.
Can you freeze the snickerdoodle bread?
Technically yes, but I don’t recommend it. Why? The snickerdoodle topping gets crunchy and flaky after it’s baked in the oven (similar to the sugar top of my favorite brownie recipes). If you freeze and thaw the cake, the topping will get soggy and lose its crisp!
Get the Recipe:
Incredibly Soft and Moist Snickerdoodle Bread
This snickerdoodle bread recipe makes an incredibly soft and moist loaf cake that is swirled and topped with cinnamon sugar! Like most quickbread recipes, the snickerdoodle bread is leavened with baking soda and cream of tartar—just like snickerdoodle cookies!
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For The Snickerdoodle Bread
For The Snickerdoodle Swirl
For The Snickerdoodle Topping
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Prep your oven and pan. Position a rack in the center of the oven and preheat the oven to 350°F. Spray a 9 x 5-inch loaf pan with cooking spray and line it with parchment paper, leaving a 2-inch overhang on the long sides. Spray the parchment, too.
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Mix the dry ingredients for the snickerdoodle bread, swirl, and topping. In a medium bowl, whisk together the flour, cream of tartar, baking soda, nutmeg, and salt for the cake.In a small bowl, whisk together the sugar and cinnamon for the swirl.In another small bowl, whisk together the sugar and cinnamon for the topping.
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Cream the sugar and butter, then add the egg and vanilla. In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar and butter. Beat on medium until light, fluffy, and doubled in volume, 3 to 4 minutes, using a rubber spatula to scrape down the bottom and sides of the bowl as necessary. Reduce the mixer to low and add the egg and vanilla, and beat until the mixture is smooth, about 1 minute.
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Add the dry ingredients and milk. With the mixer on low, gradually add the dry ingredients in three parts, alternating with the milk, beginning and ending with the dry ingredients. Beat until the last of the dry ingredients are just combined. Scrape down the bottom and sides of the bowl once more and beat for 30 seconds.
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Assemble the bread. Pour half the batter (around 19.20 ounces or 544 grams) into the prepared pan. Sprinkle the cinnamon sugar for the swirl evenly over the batter.Scrape the remaining cake batter over the filling, and use the offset spatula to spread it evenly and smooth its top. Sprinkle the cinnamon sugar for the topping over the batter.
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Bake the bread. Bake for 60 to 65 minutes, or until a skewer inserted into the center of the cake comes out with a few crumbs attached. Cool for at least 20 minutes in the pan on a wire rack before slicing.
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Serve and store. Serve warm or at room temperature. The bread can be stored at room temperature, wrapped tightly in plastic wrap, for up to 3 days.
- The Bake Time for this recipe is listed at 60 minutes. However, start checking for doneness at 55 minutes. The best way to test for doneness is to use a wooden skewer and stick it in the direct center of the loaf. The skewer should come out with few crumbs.
If you find that the skewer is plenty wet with batter but the top of the bread looks too browned to keep on baking, don’t panic! Simply cover the whole thing with a VERY loose sheet of aluminum foil. The aluminum foil will help prevent the top of the bread from browning further.
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Weeknight Baking:
Recipes to Fit your Schedule
Over the past several years of running Hummingbird High, I kept a crucial aspect of my life hidden from my readers: I had a full-time, extremely demanding job in the tech world. In my debut cookbook, Weeknight Baking, I finally reveal the secrets to baking delicious desserts on a tight schedule.
