Snickerdoodle Bread

I converted the Snickerdoodle Muffins from Tasty Kitchen into Snickerdoodle Bread. The muffins were so amazing (why I never blogged them I cannot say) - and so I decided to try them in loaf form. Why didn't I just make the muffins again? I dunno. I guess partly because I just wanted to experiment and partly because I recently made a Cinnamon Swirl Loaf that I saw on Pinterest and was very disappointed with the results. My failure plagued me - until I read some of the reviews and learned that I was not the only one who thought the recipe basically sucked.

Feeling the need for redemption in the loaf department, I decided to give the muffin recipe a twist. I didn't make any revisions to the ingredients or the amounts of the Snickerdoodle Muffins recipe, but instead of plopping the batter into a muffin tray, I dropped them into a loaf pan. I baked it for 55 minutes, and crossed my fingers. Guess what? Success! The loaf is just as good as the muffins. Although, I will say it has a delicate crumb, so you must handle with care. But the loaf version was just as delicious, so moist and light. If you'd rather try this in muffin form, you can see the original recipe with instructions in the link below. 

Recipe for Snickerdoodle Bread

(Adapted from: Tasty Kitchen)

1 cup butter, room temperature

1 cup sugar

2 eggs

2 teaspoons vanilla

2-¼ cups flour

¾ teaspoons baking powder

¾ teaspoons baking soda

¾ teaspoons cream of tartar

½ teaspoons salt

1 cup sour cream

¼ cups buttermilk

For the Topping:

⅔ cups sugar

2 tablespoons cinnamon

Directions:

Preheat the oven to 350ºF. Spray a 9x5 inch loaf pan generously with non-stick spray.

In a medium bowl, combine the dry ingredients and set aside.
Cream the butter and sugar until fluffy with a mixer. Add the eggs and vanilla and mix until combined.
Add half of the dry ingredients to the mixing bowl and stir to combine. Add the sour cream and buttermilk and mix to combine. Add the rest of the dry ingredients and mix until you have a smooth batter.

In a small bowl, combine the sugar and cinnamon for the topping.

Use scooper and plop a scoop of batter (approximately 1/4 cup) into the bowl with the sugar and cinnamon. Gently roll the batter in the sugar and cinnamon. 

Place the ball into the loaf pan. Continue until you have completed your first layer, completely covering the base of the loaf pan. Sprinkle about a Tablespoon of the sugar/cinnamon mixture over the first layer of batter. Continue scooping the remaining batter into the remaining cinnamon sugar mixture and layer the batter into the pan. When you have used up all the batter, place a piece of plastic wrap over the top of the loaf and press gently to squeeze out any air pockets between the dough scoops and to even out the loaf.

Sprinkle the loaf with remaining cinnamon sugar mixture. 

Bake the loaf for approximately 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. (I baked mine for 55 minutes but everyone's ovens are different, so watch closely and don't be fooled by the browned upper crust.) Allow to cool in the pan for at least 10 minutes. Loosen the sides of the loaf from the pan and remove from pan over a piece of parchment (there will be some loose sugar that will fall out). Allow to cool to room temperature on a wire rack before slicing. *Note the loaf is delicate, so be gentle and it's better to cut into thicker slices so it won't fall apart.