This snickerdoodle quick bread requires no yeast and tastes just like a snickerdoodle cookie. It’s got a crispy exterior full of cinnamon sugar goodness, and a soft, fluffy interior. This recipe makes two loaves or four mini loaves to share!
Are you one of those people who can eat dessert for breakfast? While I am usually tempted (cakes and cheesecakes being the main temptations), I haven’t actually done it. Well, not that I am aware of anyway.
This snickerdoodle quick bread could give you the perfect excuse to eat your dessert for breakfast. Technically, it is bread, so that’s acceptable for breakfast, right? But this bread is more than just bread – it’s a snickerdoodle bread. Meaning that it is full of cinnamon sugar and even has that crunchy layer of cinnamon sugar on top. What’s not to love?
I made this recipe into four small mini loaves. We kept two of them and gifted the remaining two to some very grateful friends. If you want, you can also bake this in two regular loaf pans, but I just love how cute the mini loaves are. In fact, this could make a wonderful holiday present! Just wrap it up in some parchment paper, aluminum foil or other fancy wrapping, add a bow on top, and you’re done.
My family and I adored this bread and scolded me for giving away the two loaves. Next time I know better. I’m hiding the other two for myself!
Snickerdoodle quick bread
- 2 and 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoons salt
- 2 teaspoons ground cinnamon
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 3 eggs
- 1 teaspoons vanilla extract
- 3/4 cup nonfat plain Greek yogurt
- 1 package cinnamon baking chips
- 3 TBSP granulated sugar
- 3 teaspoons ground cinnamon
- Preheat your oven to 350 degrees F. Grease or line 4 mini loaf pans and set aside (alternatively, you can grease and line two standard 9"x5" loaf pans).
- In a medium sized bowl, whisk together the flour and baking powder. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter, sugar, salt and cinnamon on medium speed until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time and mix well. Then add the vanilla and Greek yogurt and mix until well incorporated.
- Turn the mixer to low and slowly add in the dry ingredients.
- Turn the mixer off and fold in the cinnamon chips.
- Evenly distribute the batter into your prepared pans, filling each one about 2/3 full.
- In a small bowl, mix together the 3 Tablespoons of sugar and 3 teaspoons of cinnamon. Sprinkle spoonfuls of this over the batter in each pan.
- Bake in your preheated oven for 35-40 minutes or until a toothpick inserted in the center comes out clean. Allow the bread to cool before serving. Leftover bread should be stored in an airtight container at room temperature or in the refrigerator and will keep for several days.