Natural Sweet Recipes

Snickerdoodle Bread

Healthy Cinnamon Snickerdoodle Bread

I wasn’t quite sure what to name this bread as I was mixing cinnamon baking chips into the batter. Cinnamon chip bread? It didn’t sound so bad. However, when the bread was done baking, the whole house smelled like cinnamon cookies with a twist. The scent was familiar. When I tasted this bread, moist, soft and ultra cinnamon-y – it was a big snickerdoodle cookie. Yum!

cinnamon snickerdoodle bread

Snickerdoodles are known for their soft bite and fantastic cinnamon and sugar-coating. This bread has those things and more. The “more” comes from healthy homemade cinnamon chips scattered throughout the bread. These little cinnamon gems are chewy with a nice bite of spice. The second you sink your teeth into this moist bread with bits of intense chewy cinnamon pockets, you’re going to question what a plain snickerdoodle is all about. This bread will have you hooked!

 

Snickerdoodle Bread (dairy free)
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Bread:
3/4 cup Earth Balance Butter, softened
2 cup Coconut Sugar
2 Large Eggs
1 Tablespoon Ground Flax
2 teaspoons Pure Vanilla Extract
1 cup Applesauce
2 1/2 cups White Whole Wheat Flour (we like Trader Joe’s)
2 teaspoons Baking Powder
1/2 teaspoon Sea Salt
1 teaspoon Cinnamon
1 cup Healthy Homemade Cinnamon Baking Chips

Topping:
3 Tablespoons Coconut Sugar, Powdered Honey, Xylitol or a combination of the three
1 1/2 Tablespoons Cinnamon

Directions:
Line two 9 by 13 loaf pans with parchment paper, gently spray with cooking spray and set aside. Preheat the oven to 350 degrees.

In a large mixing bowl, beat the earth balance butter and 2  cups coconut sugar until fluffy. Add the eggs, flax, vanilla, applesauce and mix until combined. Add the dry ingredients together and mix until just barely incorporated. Add the cinnamon chips to the mixture and mix until just combined.

Pour the batter into the prepared bread pans, about 3/4 the way full.
In a small bowl, combine the topping ingredients. Sprinkle the mixture over the batter.
Bake at 350 degrees for 25-30 minutes. Remove from oven and let cool 10 minutes before cutting into it.

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Natural Sweet Recipes
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Snickerdoodle Bread

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Comments

  2. Susan from Scottsdale says

    I just made 1/2 batch (1 loaf) of this recipe today with a few revisions so as to be gluten-free. It was very good! You are definitely serious about the cinnamon chips needing to be in a cool place (e.g. refrigerator) until ready to use. When I left them in a small bowl on the counter, they kept sticking together in a clump. I also rolled them into little balls (like pebbles) and spread them out on a plate and kept them in the fridge until ready to use them in the recipe. I used a variety of flours (Pure Pantry, almond meal and Bob’s Red Mill basic baking mix). I decreased the coconut sugar to 3/4 cup instead of 1 cup. I used only 1/4 cup real butter (instead of 1/4 cup + 2 Tbs). I also used 1/4 cup apple sauce and 1/4 cup of pumpkin pecan butter from Harry & David to add some extra spice to it. I love that it came out moist and has plenty of spice flavor to it. Instead of cinnamon, I like to use Pumpkin Pie spice from Trader Joe’s. I made the mistake of overdoing the spice ingredients and adding extra ginger and nutmeg. It was too much. I do love the cinnamon chips! They are the perfect addition to this Snickerdoodle bread. I wonder if there is a way to add honey to the recipe? I love the sweetness and moisture that honey adds. Thank you for this recipe. For all you GF folks, remember to add 1/2 tsp of xanthan gum too. :-) Happy Baking all!

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  5. Misty says

    This looks absolutely delish!! I can’t wait to try it! Is Earth Balance a 1 to 1 substitute for butter? I purchase organic, grass-fed butter and wanted to make sure it was a 1-1 sub. Thanks!!

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