Snickerdoodle Bread

·  Prep Time15 MIN

·  Total Time3 HR 0 MIN

·  Servings24

Snickerdoodle lovers rejoice: We captured the cinnamony deliciousness of your favorite cookie in a bread.

Recipe by Deborah Harroun

Ingredients

2

tablespoons ground cinnamon

6

tablespoons sugar

2 1/2

cups Gold Medal™ all-purpose flour

1 1/2

teaspoons baking powder

1/2

teaspoon salt

1/2

cup butter, softened

1 1/2

cups sugar

1/2

cup vegetable oil

3

eggs

1

teaspoon vanilla

1

cup Yoplait® Greek 100 plain yogurt (from 2-lb container)

Directions

·         1 Heat oven to 350°F. Spray 2 (9x5-inch) loaf pans with cooking spray.

·         2 In small bowl, mix 5 teaspoons of the cinnamon and 6 tablespoons sugar; set aside. In medium bowl, mix flour, baking powder, salt and remaining 1 teaspoon cinnamon; set aside.

·         3 In large bowl, beat butter, 1 1/2 cups sugar and the oil with electric mixer on medium speed until combined, about 1 minute. Beat in eggs, one at a time, scraping side of bowl between additions. Beat in vanilla and yogurt. Add flour mixture; stir just until combined.

·         4 Pour one-sixth of the batter into each loaf pan; sprinkle each with one-sixth of the cinnamon-sugar. Repeat layers twice.

·         5 Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pans to cooling racks. Cool completely before slicing.

Instead of making 2 loavwes, you can bake the bead in a 10-inch angel food (tube) Came oab

This bread will freeze well for up to 2 month

http://www.bettycrocker.com/recipes/snickerdoodle-bread/361a27f7-2722-4d9a-a734-f25cd0525496