Snickerdoodle Bread Triple Cinnamon Swirl Recipes

SNICKERDOODLE BREAD

Steps:

• Preheat the oven to 350 degrees F. Lightly grease an 8×4-inch loaf pan with nonstick spray. Line with parchment paper so that you have some overhanging the sides like handles and lightly grease again. Set aside.
• In a medium bowl, combine 3/4 cup all-purpose flour, white whole wheat flour, cinnamon, baking soda, and kosher salt. In a separate bowl or large measuring cup, stir together the sugar and melted butter (this will help keep the butter from resolidifying). Stir in the Greek yogurt, eggs, and vanilla extract.
• Add the wet ingredients to the dry ingredients, then stir together by hand with a rubber spatula, just until evenly combined-do not overmix. The batter will be very thick. Place the cinnamon chips in a small bowl. Sprinkle with remaining 1/2 tablespoon flour and toss together with your fingers (this will keep the chips from sinking to the bottom while the bread bakes). Add the coated chips to the batter, lifting the chips out with your fingers and discarding any flour that gathers at the bottom of the bowl. Fold to combine.
• For the topping: Combine the sugar and cinnamon in a small bowl (I wiped the flour from the small bowl I used for the chips with a dry paper towel and reused the bowl for the topping).
• Scrape the batter into the prepared baking pan and smooth the top. With a small spoon, sprinkle the topping evenly over the top. Bake for 40 to 50 minutes, until a toothpick inserted in the center comes out clean. At the 30-minute mark, lightly tent the bread with foil to prevent it from browning too quickly, then continue baking as directed. Remove the pan from the oven, uncover, and set the pan on a wire rack. Let bread cool in the pan for 15 minutes, then lift it out of the pan with the parchment paper handles and place on the rack to finish cooling completely.

SNICKERDOODLE BREAD - TRIPLE CINNAMON SWIRL!

Steps:

• Preheat oven to 350°F. Prepare a 9"x5" loaf pan by spraying lightly with with nonstick cooking spray, lining with parchment paper, leaving overhang on sides, then spraying again.
• In a small bowl, combine the sugar and cinnamon for the swirls and topping; set it aside.
• In a large mixing bowl, whisk together the eggs, buttermilk, oil and vanilla. Measure and add flour, sugar, baking soda, cream of tartar and salt on top of the wet ingredients. Use your fingertips to lightly blend the dry ingredients, then stir them into the wet ingredients until just combined.
• Spoon approximately a fourth of the batter into the prepared pan and smooth to an even layer. Sprinkle 1 tablespoon of cinnamon sugar over the batter. Add another thin layer of batter, smoothing it into an even layer and sprinkle 1 tablespoon of cinnamon sugar over that layer. Add another thin layer of batter, top with 1 tablespoon of cinnamon sugar, and repeat one more time, for a total of 4 layers. Layers will be somewhat messy, just smooth them out as much as possible.
• Bake until a toothpick inserted in the middle of the loaf comes out clean, about 45 minutes.
• Cool the bread for 10 minutes before lifting it out, using the parchment paper wings, onto a cooling rack. For best results, cool to room temperature before slicing.

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.