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This snickerdoodle donut loaf is a fun twist on the classic cookie! It’s soft, tender, and packed with cinnamon sugar flavor, then finished with a sweet vanilla glaze. Think snickerdoodle meets cake donut in an easy-to-slice loaf!
A Little Bakery Magic at Home
- Cake for breakfast? Yes, please! This loaf has that sweet, bakery-style feel that makes it just as fun for breakfast as it is for dessert.
- No cookie scooping required: You get all the snickerdoodle flavor without rolling individual cookies or filling up a baking sheet.
- One loaf, plenty to share: It’s an easy choice when you want something homemade for brunch, a bake sale, or a weekend get-together.
Snickerdoodle Loaf Ingredients
- Buttermilk Swap: No buttermilk on hand? Use equal parts sour cream and whole milk as a substitute, or make your own buttermilk at home.
- For the Glaze: Add more or less milk as needed to reach your desired glaze consistency.
How to Make a Snickerdoodle Donut Loaf
Loaf cakes are one of those things I never get tired of baking. They’re easy to make, easy to slice, and always seem to disappear faster than I expect! Let’s get into this one, and when you’re finished, be sure to check out my gingerbread loaf and cinnamon bread.
- Mix: Preheat the oven to 350ºF, then grease an 8½ x 4½- inch loaf pan and line with parchment paper. Set aside. In a medium bowl, add all-purpose flour, baking powder, baking soda, salt, and cinnamon. Whisk to combine. In a large bowl, add vegetable oil, sugar, eggs, buttermilk, and vanilla. Whisk to combine.
- Combine: Add the dry ingredients to the wet ingredients and stir together until just combined.
- Add Cinnamon Sugar Layer: Pour half of the batter into the prepared loaf pan. Stir together granulated sugar and cinnamon, then sprinkle over the batter.
- Bake: Add the remaining batter over the cinnamon sugar mixture. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 10 minutes, then remove from the pan and place on a wire rack to cool.
- Make the Glaze: In a small bowl, whisk together powdered sugar, cinnamon, whole milk, and vanilla extract.
- Add the Glaze: Pour the glaze over the snickerdoodle donut loaf. Allow it to set before slicing and serving.
Must Have Tools For This Recipe
- Loaf Pan: A light-colored aluminum loaf pan works best and helps the loaf bake evenly. Avoid glass or ceramic pans, which can cause the edges to bake faster than the center. You can use an 8½ x 4½-inch or 9 x 5-inch loaf pan. For a larger dessert, double the recipe and bake it in a standard Bundt pan.
- Mixing Bowls: Use a couple of mixing bowls to keep the wet and dry ingredients separate until you’re ready to combine them.
- Whisk: Combines the ingredients without overmixing the batter.
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Preheat the oven to 350 degrees Fahrenheit. Grease an 8½ x 4½- inch loaf pan and line with parchment paper. Set aside.
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In a medium bowl, add 2 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon salt, and 1 teaspoon cinnamon. Whisk to combine.
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In a large bowl, add ½ cup vegetable oil, 1 cup sugar, 2 eggs, 1 cup buttermilk, and 1 tablespoon vanilla. Whisk to combine. Add the dry ingredients to the wet ingredients and stir together until just combined.
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Pour half of the batter into the prepared loaf pan. Stir together 2 tablespoons granulated sugar and 1 teaspoon cinnamon, and sprinkle over the batter. Add the remaining batter over the cinnamon sugar mixture.
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Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 10 minutes, then remove from the pan onto a wire rack to cool.
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In a small bowl, whisk together 1 cup powdered sugar, ½ teaspoon cinnamon, 2-3 tablespoons whole milk, and 1 teaspoon vanilla. Pour the glaze over the loaf and allow to set before slicing and serving.
- Room Temp: Store leftovers in an airtight container at room temperature for up to 4 days.
- Freezer: Cool completely, then wrap tightly in plastic wrap and place in a freezer bag. Freeze whole or sliced for up to 3 months.
- Make Ahead: Assemble the batter in the loaf pan, cover, and refrigerate for up to 24 hours before baking. Add about 5 minutes to the bake time.
Calories: 297kcalCarbohydrates: 46gProtein: 4gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 30mgSodium: 308mgPotassium: 68mgFiber: 1gSugar: 30gVitamin A: 78IUVitamin C: 0.02mgCalcium: 58mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
