Oh my goodness, let me tell you about this *snickerdoodle bread*! It’s pure heaven, folks! Seriously, if you love the warm, cozy flavors of cinnamon and sugar, this loaf is going to become your new best friend. I remember the first time I baked it—I walked into my kitchen, and the aroma wrapped around me like a warm hug. It was like a sweet nostalgia bomb went off, reminding me of my grandma’s kitchen during the holidays. The way the cinnamon swirls throughout the moist, tender bread is just magical!
What I adore most about this recipe is how simple it is. You don’t need to be a master baker to whip this up! It’s the perfect blend of sweetness and spice, and trust me, it’s great for breakfast, snacks, or even dessert. Just imagine slicing into a warm piece, maybe slathering on a bit of butter, and watching it melt into the soft, fluffy texture. Yum! It really doesn’t get much better than this. So grab your ingredients, and let’s make this delightful loaf together!
Ingredients List
- 2 3/4 cups all-purpose flour, sifted
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon ground cinnamon
- 1 cup unsalted butter, softened to room temperature
- 1 1/2 cups granulated sugar
- 3 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 cup sour cream, at room temperature
How to Prepare Snickerdoodle Bread
Alright, let’s get down to the nitty-gritty of making this *snickerdoodle bread*! I promise, it’s easier than it sounds, and every step is filled with love and that wonderful cinnamon-sugar magic. Follow along, and soon your kitchen will be filled with the most amazing aroma!
Step-by-Step Instructions
- First things first, let’s preheat that oven to 350°F (175°C). This is crucial because we want our bread to bake evenly and come out perfectly fluffy.
- While the oven is warming up, grab a mixing bowl and combine 2 3/4 cups of sifted all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1 teaspoon of salt, and 1 tablespoon of ground cinnamon. Give it a good whisk to blend everything together—it’s like a little spice party in there!
- In a separate large bowl, cream together 1 cup of softened unsalted butter and 1 1/2 cups of granulated sugar until it’s light and fluffy. This is where the magic starts to happen! You want it to be nice and airy, so don’t rush this step.
- Next, add in the 3 large eggs one at a time, mixing well after each addition. It’s super important to get them fully incorporated, so take your time. Then, stir in 1 tablespoon of vanilla extract and 1 cup of sour cream, making it all nice and creamy.
- Now, it’s time to combine the dry and wet ingredients! Gradually add the dry mixture into the wet mixture, mixing until just combined. Be careful not to overmix—just a gentle stir until you don’t see any dry flour. We want that tender texture, remember?
- Once everything is mixed, pour the batter into a greased loaf pan. Smooth out the top with a spatula, and maybe give the pan a little jiggle to settle it all in.
- Pop that beautiful loaf into the preheated oven and bake for 60-70 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. Oh, the anticipation!
- When it’s ready, let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely. This is the hardest part—waiting to slice into that warm, cinnamon-sugar goodness!
And there you have it! Your very own *snickerdoodle bread* that’s pure heaven. I can’t wait for you to try it and fall in love with every single bite!
Why You’ll Love This Recipe
- It’s incredibly easy to prepare—perfect for both novice and seasoned bakers!
- The flavor is a delightful combination of cinnamon and sugar, making every bite a comforting experience.
- Your kitchen will smell like a cozy bakery as it bakes—seriously, it’s heavenly!
- This bread is super versatile; enjoy it for breakfast, as a snack, or even as a sweet dessert.
- Each slice is moist and tender, with that perfect cinnamon-sugar crust on top.
- It’s great for sharing or gifting—everyone will want a piece of this deliciousness!
- Leftovers? No problem! It stays fresh for days, or you can freeze it for later indulgence.
Tips for Success
Alright, my fellow bakers, let’s make sure your *snickerdoodle bread* is absolutely perfect! Here are some insider tips that I swear by:
- Check for Doneness: The toothpick test is your best friend! Insert a toothpick into the center of the loaf, and if it comes out clean or with just a few crumbs clinging to it, you’re golden. If it’s gooey, give it a few more minutes.
- Room Temperature Ingredients: Make sure your butter, eggs, and sour cream are at room temperature before you start. This helps everything blend together beautifully and gives you that dreamy texture!
- Don’t Overmix: When combining your wet and dry ingredients, mix just until you don’t see any dry flour. Overmixing can lead to a denser loaf, and we want that light and fluffy goodness!
- Grease the Pan Well: Make sure to generously grease your loaf pan with butter or cooking spray. This will help your bread release easily after baking. Nobody wants a loaf that sticks!
- Cool It Down: Let your bread cool in the pan for about 10 minutes before transferring it to a wire rack. This helps it set and makes slicing easier later on.
- Experiment with Add-ins: If you’re feeling adventurous, try adding chocolate chips or nuts to the batter for an extra flavor boost! Just fold them in gently at the end.
- Store Properly: To keep your loaf fresh, store it in an airtight container at room temperature. If you want to save some for later, wrap it tightly in plastic wrap and freeze it. It’ll be just as delicious when you’re ready to enjoy it!
Follow these tips, and I promise you’ll end up with a *snickerdoodle bread* that’s pure heaven! Happy baking!
Storage & Reheating Instructions
Now that you’ve baked this heavenly *snickerdoodle bread*, let’s talk about how to keep it fresh for as long as possible! Trust me, you’ll want to savor every slice, so here are my go-to tips for storing and reheating.
First off, once your bread has completely cooled, you’ll want to store it in an airtight container. This will keep it moist and delicious! When stored properly, it’ll last for up to a week on your countertop. Just make sure it’s in a cool, dry place, away from direct sunlight.
If you’re like me and can’t resist baking a double batch, or if you just want to save some for later, you can absolutely freeze it! To do this, wrap the loaf tightly in plastic wrap, and then pop it into a freezer-safe bag or container. It can be frozen for up to three months. Just make sure to label it with the date so you know when to enjoy it again!
When you’re ready to indulge again (and trust me, you will be!), simply take the loaf out of the freezer and let it thaw in the refrigerator overnight. If you’re in a hurry, you can also unwrap the bread and let it sit at room temperature for a couple of hours until it’s soft.
For the ultimate experience, I recommend slicing the bread and toasting it lightly before serving. A little butter on top as it warms up is just divine! You’ll be amazed at how fresh and flavorful it tastes, as if it was just baked. Enjoy every heavenly bite!
Nutritional Information
Alright, let’s chat about the nutritional side of this *snickerdoodle bread*! Keep in mind that these values can vary based on the specific ingredients and brands you use, so they’re just rough estimates. But here’s what you can typically expect per slice:
- Calories: 250
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Cholesterol: 40mg
- Sodium: 200mg
- Carbohydrates: 36g
- Fiber: 1g
- Sugar: 15g
- Protein: 3g
So, while you’re enjoying this deliciously sweet treat, just keep these numbers in mind! It’s all about balance, right? Enjoy every slice, and don’t forget: happiness is a piece of *snickerdoodle bread*!
FAQ Section
Got questions about making this *snickerdoodle bread*? Don’t worry, I’ve got you covered! Here are some common queries I’ve encountered, along with my trusty answers:
Can I use whole wheat flour instead of all-purpose flour?
Absolutely! Just keep in mind that whole wheat flour will give the bread a denser texture. You can also try a blend of both for a lighter result.
What can I substitute for sour cream?
If you don’t have sour cream on hand, you can use plain yogurt or even buttermilk. They’ll keep that moisture and tanginess in the bread!
Can I make this recipe dairy-free?
Definitely! Use dairy-free butter and substitute the sour cream with a plant-based yogurt. Your *snickerdoodle bread* will still be delicious!
How do I know when my bread is done baking?
The toothpick test is key! Insert a toothpick into the center of the loaf; if it comes out clean or with a few crumbs, it’s done. If it’s gooey, let it bake a little longer.
Can I add nuts or chocolate chips to the batter?
Yes, yes, yes! Fold in some chopped nuts or chocolate chips at the end of mixing for an extra flavor boost. Just be sure not to overmix when adding them.
Is it okay to leave the bread out overnight?
Yes, as long as it’s stored in an airtight container, it’ll be just fine for a day or two. Just keep it in a cool, dry place away from direct sunlight.
Can I freeze the bread?
Absolutely! Wrap it tightly in plastic wrap and store it in a freezer-safe container. It’ll last for up to three months, and you’ll be so glad you have some on hand for a sweet treat later!
What’s the best way to reheat the bread?
To enjoy it at its best, slice the bread and toast it lightly. A little butter on top while it warms up makes every bite even more heavenly!
If you have more questions, feel free to reach out! I’m here to help you make the best *snickerdoodle bread* that’s pure heaven! Happy baking!
Print
Snickerdoodle Bread is Pure Heaven: 7 Reasons to Bake It
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf 1x
- Diet: Vegetarian
Description
Snickerdoodle bread is pure heaven, combining the flavors of cinnamon and sugar in a moist loaf.
Ingredients
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon ground cinnamon
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 cup sour cream
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix flour, baking powder, baking soda, salt, and cinnamon.
- In another bowl, cream together butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla and sour cream.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Pour the batter into a greased loaf pan.
- Bake for 60-70 minutes or until a toothpick comes out clean.
- Let it cool in the pan for 10 minutes, then transfer to a wire rack.
Notes
- Store in an airtight container for up to a week.
- Can be frozen for up to three months.
- For extra flavor, add chocolate chips or nuts.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: snickerdoodle bread, cinnamon bread, dessert bread
