A sweet loaf of sugared vanilla snickerdoodle bread captures the tangy, warm flavors of the classic cinnamon cookie. This version is vegan and gluten-free, soft and fluffy, and perfect for breakfast, dessert, or a cozy snack.
recipe originally published September 7, 2012
Sugared Vanilla Snickerdoodle Bread
My favorite childhood cookie wasn’t the classic chocolate chip — it was the snickerdoodle. That distinctive tang comes from cream of tartar, and I love transforming that flavor into baked treats. This loaf keeps the snickerdoodle character you remember while offering a tender, cake-like crumb.
I often drizzle a simple vanilla glaze over the top for a sweet finish and sometimes add a sprinkle of cinnamon sugar. Serve plain or glazed — both are delightful. If you want to wow guests, bake a loaf right before they arrive so your kitchen fills with the warm cinnamon scent. Leftovers also make excellent French toast.
Gluten-Free Baking Notes
This loaf is naturally gluten-free, but you can substitute regular all-purpose flour if you don’t need a gluten-free version. For the best texture in cakes and quick breads, choose a gluten-free all-purpose blend without added gums; blends with xanthan gum can sometimes produce a gummy texture in softer baked goods.
My preferred choice for recipes like this is a straightforward gluten-free all-purpose flour that omits gums — it yields a light, tender crumb ideal for quick breads and cakes.
This sugared vanilla snickerdoodle bread: soft, slightly tangy, and warmly spiced. Try it with a cup of tea or coffee for an easy, comforting treat.
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Sugared Vanilla Snickerdoodle Bread
A sweet loaf of sugared vanilla snickerdoodle bread with the tangy, cinnamon-rich flavor of the classic cookie. Vegan and gluten-free.
5 minutes
40 minutes
45 minutes
Ingredients
- 2 tablespoons flax seed, freshly ground
- ⅓ cup water
- ⅔ cup vegan granulated sugar
- ½ cup dairy-free milk
- ½ cup dairy-free vanilla yogurt
- ¼ cup coconut oil or dairy-free butter
- 2 teaspoons pure vanilla extract or paste
- 1 ½ cups gluten-free all-purpose flour (see note)
- 2 teaspoons cinnamon
- 2 teaspoons baking powder
- 1 teaspoon cream of tartar
- 1 teaspoon sea salt
Instructions
- Preheat oven to 350 °F. Spray a loaf pan and line with parchment.
- Make flax “eggs”: grind flax and mix with water; set aside to gel (equivalent to two eggs).
- Mix wet ingredients: in a large bowl, cream together sugar, milk, yogurt, oil, and vanilla.
- Add dry ingredients: place flour, cinnamon, baking powder, cream of tartar, and salt on top of wet ingredients. Mix the dry ingredients together, then fold into the wet mixture until combined.
- Stir in the flax gel.
- Pour batter into prepared loaf pan.
- Bake at 350 °F for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: allow the loaf to cool 10 minutes in the pan before removing, then place on a rack to cool completely.
- Optional glaze: whisk powdered sugar, milk, and vanilla in a small bowl, adjusting milk for desired consistency, and drizzle over cooled bread.
- Store in a covered container and enjoy within 3 days.
Notes
For cakes and quick breads, a gluten-free flour blend without xanthan gum often produces a lighter, less gummy texture. Use a simple all-purpose gluten-free blend when possible.
Nutrition Information:
Yield:
10
Serving Size:
1 slice
Amount Per Serving:
Calories: 163
Total Fat: 5g
Saturated Fat: 4g
Trans Fat: 0g
Unsaturated Fat: 2g
Sodium: 103mg
Carbohydrates: 15g
Fiber: 1g
Sugar: 7g
Protein: 2g
Nutrition calculations vary by calculator and are for informational purposes only.
About Kristina
Kristina is spabettie — she discovered a love of cooking early and launched spabettie in 2010 to share vibrant vegan recipes. She trained in culinary arts and focuses on approachable, flavorful vegan dishes.
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