Showing posts from April 1, 2018

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.


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


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 togeth…