Snickerdoodle Bread
This bread has typical snickerdoodle flavor from cream of tartar in the batter. It has a crunchy, crackly cinnamon sugar crust on the outside and TWO cinnamon ripples on the inside.
servings
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Ingredients
Topping
- 4 oz granulated sugar (½ cup)
- 1 tablespoon ground cinnamon
Batter
- 11 ¼ oz all purpose flour (2 ¼ cups, see note)
- 6 oz granulated sugar (¾ cup)
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons cream of tartar
- ½ teaspoon table salt
- 2 large eggs
- 8 oz buttermilk (1 cup)
- 5 oz vegetable oil (⅔ cup)
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 °F. Butter and flour a 9"x5" loaf pan, or butter the pan and line with parchment paper in one direction.
- In a small bowl, combine 4 oz granulated sugar and 1 tablespoon ground cinnamon for the topping and set it aside while you mix the batter.
- In a large mixing bowl combine 11 ¼ oz all purpose flour, 6 oz granulated sugar, 1 ½ teaspoons baking soda, 1 ½ teaspoons cream of tartar and ½ teaspoon table salt. Whisk the dry ingredients to combine.
- In a separate bowl, whisk together 2 large eggs, 8 oz buttermilk, 5 oz vegetable oil and 1 teaspoon vanilla extract.
- Make a well in the center of the dry ingredients and pour in the wet ingredients all at once. Stir just until the flour is incorporated.
- Pour a third of the batter into the prepared pan and smooth to an even layer. Sprinkle 3 tablespoons of cinnamon sugar over the batter. Add half the remaining batter, smooth to an even layer and sprinkle 3 tablespoons of cinnamon sugar over the batter. Add the remaining batter, smooth the batter and top with the rest of the cinnamon sugar.
- Bake on the bottom rack of the oven until a skewer inserted in the middle of the loaf comes out clean, about 55 minutes. (see note) Carefully check the center of the loaf because the top of this loaf often bakes before the center is done.
- Cool the bread for 10 minutes before turning it out onto a cooling rack. Cool to room temperature before slicing.
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Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
Because the cinnamon ripples weigh down the batter a bit, the lower part of the loaf can take a little longer to bake than expected. Bake the loaf on the bottom rack of the oven. Use a long skewer to check the center of the loaf to make sure it's baked all the way through.
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!