Almond Snickerdoodle Bread Recipe

Name: Almond Snickerdoodle Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the batter; 1 cup (2 sticks, 226 grams) butter, at room temperature; 1 1/4 cups (247 grams) sugar; 3 eggs, at room temperature; 1 cup (227 grams) whole milk yogurt; 1 teaspoon vanilla extract; 2 teaspoons cinnamon (preferably Vietnamese); 2 1/2 cups Flour; 2 teaspoons Baking powder; For the layers and topping; 3 tablespoons sugar; 1 teaspoon cinnamon; 1/4 cup (21 grams) sliced almonds

Servings: persons

For the batter
1 cup (2 sticks, 226 grams) butter, at room temperature
1 1/4 cups (247 grams) sugar
3 eggs, at room temperature
1 cup (227 grams) whole milk yogurt
1 teaspoon vanilla extract
2 teaspoons cinnamon (preferably Vietnamese)
2 1/2 cups Flour
2 teaspoons Baking powder
For the layers and topping
3 tablespoons sugar
1 teaspoon cinnamon
1/4 cup (21 grams) sliced almonds

1
Preheat the oven to 350u00b0F. Grease a 9x5-inch loaf pan.
2
In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well between each addition.
3
Add the yogurt and vanilla and beat until well-combined.
4
Add the flour, baking powder, and cinnamon and mix until the batter just comes together.
5
Pour half of the batter into the prepared pan and smooth the top.
6
In a small bowl, whisk together the cinnamon and sugar for the layers. Sprinkle half of the cinnamon-sugar mixture evenly over the batter in the pan.
7
Pour the rest of the batter over the cinnamon-sugar and smooth the top. Sprinkle the remaining cinnamon-sugar evenly over the top of the batter, and sprinkle on the sliced almonds.
8
Bake for a minimum of 50 minutes, or until a tester inserted in the middle of the loaf comes out clean (or with just a few moist crumbs clinging to it). Depending on which oven I used, my loaf took up to as long as 75 minutes to bake so don't fret if it takes longer! Just start checking at 50 minutes, and keep adding 10 minutes if it's not ready.
9
Remove from the oven, run a knife around the edges of the pan to loosen the loaf, and then let cool for 10 minutes before turning out of the pan onto a wire rack to cool slightly. It's delicious warm or cold or even frozen!

1177

kcal

Calories

Fat

141

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: For the batter, 1 cup (2 sticks, 226 grams) butter, at room temperature, 1 1/4 cups (247 grams) sugar, 3 eggs, at room temperature, and more.

Yes, Almond Snickerdoodle Bread falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Almond Snickerdoodle Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions