Almond Glazed Snickerdoodle Bread

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  • Total Time: 1 hrs 10 mins
  • Hands-on Time: 20 mins
  • Makes: 1 loaf

Re-imagine the classic cookie with this organic almond-glazed snickerdoodle bread recipe featuring organic cinnamon, almond extract and pure Madagascar vanilla.



    To Make the Bread Batter:

    1. Preheat oven to 350 degrees.
    2. In a large bowl, combine butter and sugar. Beat until well whipped.
    3. With the mixer running, add eggs one at a time.
    4. Add yogurt and vanilla. Beat until well combined, scraping the bowl if needed.
    5. Add flour, baking powder and 1 teaspoon cinnamon. Stir just until combined.

    To Make the Cinnamon Sugar Layers:

    1. Into a greased 9-inch bread pan, pour half the batter. 
    2. In a small bowl, whisk together sugar and remaining 1 teaspoon cinnamon.
    3. Sprinkle half the cinnamon sugar mixture over the batter in the pan.
    4. Pour the other half of the batter over the cinnamon sugar layer. 
    5. Top with remaining cinnamon sugar mixture and slivered almonds.
    6. Bake for about 50 minutes, until a toothpick inserted in the center of the bread comes out clean. 

    To Make the Almond Glaze:

    1. While the bread bakes, in a small bowl, combine powdered sugar, milk and almond extract. Stir until well mixed.
    2. After baking, let the bread sit for 5 minutes, then pour the glaze over the top.
    3. Allow to rest until cooled. Remove from pan and slice.

    Recipe Tip: 

    To make the bread dairy free, substitute coconut milk yogurt for the whole milk yogurt, and almond or coconut milk for the whole milk.

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