Best 6 Snickerdoodle Bread Recipes

SNICKERDOODLE BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 4 mini loaf pans.
• Cream together sugar, butter, cinnamon, and salt with an electric mixer until fluffy, about 5 minutes. Add eggs and mix well. Mix in sour cream and vanilla until combined.
• Combine flour and baking powder in a separate bowl. Pour into egg mixture and mix well. Stir cinnamon chips into batter. Spoon batter into 4 mini loaf pans until 2/3 full.
• Mix 3 tablespoons sugar and cinnamon together in a small bowl. Sprinkle topping over the batter in each loaf pan.
• Bake in the preheated oven until a toothpick inserted into the centers come out clean, 35 to 38 minutes. Let cool completely before removing from the pans.

SNICKERDOODLE BREAD RECIPE - (4.2/5)

Steps:

• To make the loaves, mix butter, sugar, salt and cinnamon until fluffy. Add eggs and mix well. Add vanilla and sour cream and mix well. Mix flour and baking powder in a separate bowl. Add to wet ingredients and mix until all combined. Add cinnamon chips and stir into batter. Set aside. Spoon batter into 4 mini loaf pans until about 2/3 full. Mix topping ingredients in a bowl and sprinkle over the batter in each loaf pan. Bake at 350°F for 35 to 38 minutes. Let cool before removing from pan.

SNICKERDOODLE PUMPKIN WALNUT BREAD

Steps:

• 1. Preheat oven to 350 degrees F. Place a rack in the center of the oven. Grease and flour two loaf pans and set aside.
• 2. In a large bowl, whisk together flours, sugars, baking soda, baking powder, salt and spices. In a medium bowl, carefully whisk together pumpkin puree, oil, honey and water. Add walnuts.
• 3. Add the wet ingredients to the dry ingredients and use a spatula to fold all of the ingredients together. Make sure to scrape the bottom of the bowl well, incorporating all the dry ingredients.
• 4. Divide the dough between the two greased pans and sprinkle with the streusel topping. Bake for 1 hour to 1 hour and 15 minutes, or until a skewer inserted in the center comes out clean. Remove from the oven. Let rest in the pans for 15 minutes, then invert onto a cooling rack.

SNICKERDOODLE BREAD

Steps:

• Cream butter, sugar, salt and cinnamon until fluffy.
• Add eggs and mix.
• Add Vanilla and sour cream and mix.
• Mix flour and baking powder in a seperate bowl. Add to wet ingrediates and mix until well combined.
• Add cinnamon chips and stir into batter.
• Spoon batter into load pan until about 2/3 full.
• Mix 3 tablespoon of sugar and 3 teaspoons of cinnamon in a bow and sprinkle over the batter in the loaf pan.
• Bake at 350 degrees for 35-38 minutes.

SNICKERDOODLE BREAD

Steps:

• 1. Preheat oven to 350 degrees and grease & flour two loaf pans and set aside. Cream together softened butter, sugar, salt and cinnamon till fluffy. Then add your eggs and mix well. Next add the sour cream and vanilla and mix well.
• 2. Next fold in your mixture of flour and baking powder. Do not over mix. Mix till it is combined and then stir in your Cinnamon chips. Pour into your loaf pans and sprinkle the sugar and cinnamon mixture on top of both loaves then bake. Bake for 35-45 minutes and make sure to check with your cake tester that it comes out clean testing from the center of your loaf. Let the loaves cool for about 10 to 15 minutes before placing on a cooling rack.

INSTANT POT PUMPKIN SNICKERDOODLE BREAD

Steps:

• Spray a small loaf pan (or another pan/mold that fits inside of the Instant Pot) with non-stick cooking spray. This is the mold we used: https://amzn.to/2WwcXER
• In a large mixing bowl whisk the eggs and sugar together until well combined.
• Mix in the vegetable oil and room temperature butter, then the pumpkin puree and vanilla. Blend until smooth.
• Whisk in the baking powder and salt, then gently fold in the flour. Pour the batter into the pan or mold and spread out evenly.
• Place your trivet in the bottom of the Instant Pot. Pour 1 cup of water into the pot over the trivet.
• Lower your pan or mold into the pot and close the lid. Turn the knob to SEALING.
• Push the MANUAL button (or PRESSURE COOK) and set the timer for 45 minutes.
• When the timer goes off, turn the knob to VENTING to release all of the pressure.
• Let cool for 10 minutes, then remove from the pan.
• Stir together the sugars and cinnamon. Brush the entire surface and sides of the warm bread with the melted butter, then immediately coat with the cinnamon sugar.