Snickerdoodles Loaf
(Original photo credit: Melissa Brisko)
By popular request here is the recipe for a Snickerdoodle Loaf. I found it in the Texas Co-op Power magazine, issue April 2018. pp. 31-32. Paula Disbrowe is the food editor at that publication.
Batter
2 1/2 cups flour
2 tsp baking powder
1 1/2 tsp cinnamon
1 cup (2 sticks) butter, softened
1 1/4 cups sugar
3 eggs, room temperature
1/2 cup sour cream
1/2 cup whole milk yogurt
1 tsp vanilla extract
1 tsp almond extract
Cinnamon Sugar
3 tbsp. light brown sugar
1 tsp cinnamon
1/4 cup sliced almonds
Directions
1. Batter: preheat oven to 350 deg F. Grease a 9x5 inch loaf pan.
2. In a medium bowl whisk together the flour, baking powder and cinnamon. ( I sifted it in).
3. In a large bowl cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the sour cream, yogurt ( I used my homemade) and extracts and beat until well-combined. Add the dry ingredients and mix until the batter just comes together. Do not over-mix.
4. Pour half the batter into the pan and smooth the top with a rubber spatula.
5. Cinnamon Sugar: In a small bowl, whisk together the brown sugar and cinnamon. Sprinkle half the cinnamon-sugar mixture evenly over the batter in the pan.
6. Pour the rest of the batter over the cinnamon-sugar and smooth the top. Sprinkle the remaining cinnamon-sugar over the batter and top with almonds.
7. Bake 50-60 minutes ( mine went about 80 minutes!) or until a tester inserted in the middle of the loaf comes out mostly clean. Remove from oven and cool for ten minutes before running a knife around the sides of the pan and turning out the loaf into a wire rack to cool completely.
Serves 6-8.
Tip: Wrapped in plastic or foil, this bread will keep three to four days.
Extra tip: It is great for morning coffee and also as a dessert after dinner with friends. I added sea salt caramel ice cream and the option of sprinkling fresh pecans from our back yard.
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