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    Home » Recipes » Bread & Muffins

    Streusely Snickerdoodle Bread

    September 29, 2014 by keepinitkind 29 Comments

    Streusely Snickerdoodle Bread

    It's fall now (Hi, my name is Captain Obvious).

    Streusely Snickerdoodle Bread

     

    That means it's time for my cinnamon intake to increase exponentially.

    Streusely Snickerdoodle Bread

    And I'm starting with this streusel-covered snickerdoodle bread.

    Streusely Snickerdoodle Bread

    Sure, I could've made snickerdoodle cookies, but I was in the mood for something banana bread-ish but I had no bananas. What I did have was a big ol' jar of applesauce. Now even though applesauce takes the place of eggs in this recipe and also helps cut back on the amount of oil needed, the bread surprisingly doesn't have an apple flavor. It's all sweet cinnamony goodness.

    Streusely Snickerdoodle Bread

    How does this bread pack in the cinnamon, you ask? Well, in addition to there being some in the batter itself, there's 2 layers of a cinnamon/coconut sugar mixture. Then, as if that wasn't enough, there's a thick layer of cinnamon streusel piled on top of both loaves. Yes, you read that right: this recipe makes two loaves. You might be wondering what you're going to do with two loaves but trust me- it will go fast! Or, you can give the second loaf to your neighbor or friend or some random person. Whatever floats your boat.

    Streusely Snickerdoodle Bread

    This snickerdoodle bread went over pretty well in our house. And by "well," I mean "oh my god!" Both loaves were gone in under 4 days. In other news, I just awoke from a blissful cinnamon coma in time to share this recipe with you. Go now, stock your pantry with tons of cinnamon because I have a feeling this snickerdoodle bread is going to be on regular rotation in your house too.

    Streusely Snickerdoodle Bread

    Print
    Streusely Snickerdoodle Bread

    Yield: 2 loaves

    Streusely Snickerdoodle Bread

    Ingredients

      bread batter
    • 3 1/2 cups unbleached all-purpose flour
    • 2 teaspoons baking soda
    • 2 teaspoons cinnamon
    • 1 teaspoon salt
    • 1 teaspoon baking powder
    • 1/2 teaspoon ground cloves
    • 1/2 teaspoon nutmeg
    • 2 cups applesauce
    • 10 medjool dates, pitted
    • 1/2 cup sunflower or canola oil
    • 1/2 cup water
    • 1/4 cup maple syrup
    • cinnamon-sugar layer
    • 1/4 cup coconut sugar
    • 2 1/2 tablespoons cinnamon
    • streusel topping
    • 1/2 cup unbleached all-purpose flour
    • 5 tablespoons coconut sugar
    • 2 1/2 tablespoons cinnamon
    • 2 tablespoons cold vegan butter

    Instructions

    1. Preheat the oven to 350 F. Lightly spray two 9x5-inch loaf pans with cooking spray and line them with parchment paper.
    2. In a sifter, situated over a large mixing bowl, combine the flour, baking soda, cinnamon, salt, baking powder, cloves, and nutmeg. Stir the ingredients with a spoon, pushing the ingredients through the sifter. Once all of the ingredients have sifted into the bowl, use a whisk to gently stir the mixture until fully combined. Set aside.
    3. In a food processor, combine the applesauce, dates, oil, water, and maple syrup. Process until fully combined and smooth. Add the mixture the dry ingredients and stir until fully combined.
    4. In a small bowl, combine the cinnamon and sugar for the cinnamon-sugar layer and set aside.
    5. In a medium bowl, combine the flour, sugar, and cinnamon for the streusel. Add the cold butter and use a butter knife or a pastry cutter to cut the butter into the dry ingredients until it has broken up and the mixture has the texture of wet sand. Set aside.
    6. Scoop a 1/2 cup of batter into each loaf pan and use a rubber spatula to spread it out. Evenly sprinkle a heaping tablespoon of the cinnamon-sugar mixture over the batter. Spread a heaping 1/4 cup over each cinnamon-sugar layer. Sprinkle the remaining cinnamon-sugar mixture over each loaf. Divide the remaining batter between the two pans and spread out evenly. Spread the streusel mixture out over each loaf. Place the pans in the oven and bake for about 50 minutes or until a toothpick inserted into the center comes out clean.
    7. Remove the pans from the oven and let the loaves cool for about 5 minutes in the pan before using the parchment paper to lift the loaves out and placing them on cooling racks to cool for another 5 to 10 minutes. Slice and serve. Enjoy!
    3.1

    Streusely Snickerdoodle Bread

    What are some of your favorite uses for cinnamon?

    Photography by Chris Miller

     

     

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    Reader Interactions

    Comments

    1. Jess

      September 29, 2014 at 9:59 am

      Wow! Snickerdoodles and quick breads are my weaknesses...definitely trying this recipe out! Looks to die for!!

      Reply
      • keepinitkind

        September 29, 2014 at 12:04 pm

        Thanks, Jess! I hope you like it! 🙂

        Reply
    2. Ceara @ Ceara's Kitchen

      September 29, 2014 at 10:00 am

      This is my kind of bread - it sounds absolutely wonderful! And it looks absolutely gorgeous in the photos - perfect for this time of year! Pinned!

      Reply
      • keepinitkind

        September 29, 2014 at 12:03 pm

        Thank you, Ceara!

        Reply
    3. Caitlin

      September 29, 2014 at 10:25 am

      oh hello fall!

      Reply
      • keepinitkind

        September 29, 2014 at 12:03 pm

        I'm welcoming it with open arms. 🙂

        Reply
    4. Abby @ The Frosted Vegan

      September 29, 2014 at 10:37 am

      I LOVE this because the streusel is always the best part on the bread, so I'll eat all of this...by myself. No judging!

      Reply
      • keepinitkind

        September 29, 2014 at 12:03 pm

        Streusel IS always the best part! Thank you, Abby!

        Reply
    5. The Vegan Cookie Fairy

      September 29, 2014 at 12:17 pm

      This looks like heaven to me! Anything cinnamon and I'm in. I nearly always make my oatmeal with a hefty pinch of cinnamon and a sliced banana; it turns out creamy, sweet and softly spiced. It's like eating autumn in a bowl. Proper comfort food <3

      Reply
    6. marquis @realrawkitchen

      September 29, 2014 at 12:57 pm

      This looks absolutely delicious. I've never made a bread like this but I cannot wait to try it!!

      Reply
    7. marquis @realrawkitchen

      September 29, 2014 at 12:57 pm

      This looks absolutely delicious. I’ve never made a bread like this but I cannot wait to try it!!

      Reply
    8. Summer

      September 29, 2014 at 5:12 pm

      Just put this oven;) I used coconut oil instead of vegan butter and grapeseed oil instead of sunflower.

      Reply
    9. Amanda

      September 29, 2014 at 5:17 pm

      Let cinnamon season begin! I'm prepared this year with one of those economy size jars (why I hadn't been buying them all along, I don't know). The texture of this bread looks phenomenal, Kristy! I love that you used applesauce to replace eggs and oil.

      Reply
    10. Robyn B | Modern Day Missus

      September 29, 2014 at 5:42 pm

      Yummmmm - this looks delicious. I love cinnamon!

      Reply
    11. vegeTARAian

      September 29, 2014 at 6:37 pm

      Oh wow, that sounds amazing! I'm such a sucker for cinnamony things - can't wait to try this tasty treat.

      Reply
    12. Jenn

      September 29, 2014 at 7:17 pm

      Oh, this looks and sounds amazing! I love anything with cinnamon...and streusel!

      Reply
    13. Liz @ Floating Kitchen

      September 29, 2014 at 7:59 pm

      This looks delicious. I'm trying to say "streusely snickerdoodle" 5 times fast and it's really hard! Ha ha!

      Reply
    14. Sarojini

      September 29, 2014 at 11:53 pm

      Yum! What a delicious Autumn cake 🙂

      Reply
    15. Meredith @ Unexpectedly Magnificent

      September 30, 2014 at 5:21 am

      Sweet baby Jesus. This looks ah-maaaazing! I'm all about streusel, snickerdoodles, and bread. Together?! Heaven!

      Reply
    16. Mercedes

      September 30, 2014 at 7:27 am

      Wow, this looks amazing but so naughty I think it will need to stay as a special occasion bread. I will just need to celebrate all special occasions around the world!

      Reply
    17. dixya@food, pleasure, and health

      September 30, 2014 at 9:01 am

      i want some right now...

      Reply
    18. Cyndy

      September 30, 2014 at 12:56 pm

      What would be a good substitute for applesauce. The only fruit I can have is avocados and lemons. Plus no root vegetables. !?

      Reply
      • keepinitkind

        October 01, 2014 at 9:53 am

        Cyndy, I have been thinking on this and the only thing I can think of is pumpkin puree, if you're able to eat pumpkin. If you do try it, let me know- I would love to hear how it turns out. 🙂

        Reply
    19. SJ

      October 02, 2014 at 2:09 pm

      This looks lovely, but I have everything except the baking Soda and vegan butter. I have Dove's Farm Gluten Free self-raising flour and coconut oil though... Could I leave out the baking soda as the self raising has some added already? Should I also then leave out the baking powder? Should I also add more water to the recipe to compensate for the gluten free'ness' of the flour? And could the coconut oil substitute the vegan butter?

      Sorry for the million and one questions!

      Thanks!

      Reply
      • keepinitkind

        October 02, 2014 at 2:54 pm

        Thank you, SJ. I am not that familiar with self-rising GF flour so I don't know how much raising it does. You could try increasing the baking powder by 1 teaspoon. If you chill the coconut oil, it should work for the streusel. It just needs to be in its solid state. As for adding more water, I'm not sure. I would feel that part out as you go. Good luck!

        Reply
    20. Kathleen

      November 16, 2014 at 1:14 pm

      How crucial is the coconut sugar? Will brown sugar work all right or will it lack something?

      Reply
      • keepinitkind

        November 17, 2014 at 3:22 pm

        Brown sugar would be a fine replacement. 🙂

        Reply
    21. Julia

      November 01, 2015 at 7:04 am

      Is there some way to reduce/ substitute the oil in the bread?

      Reply
      • keepinitkind

        November 02, 2015 at 4:51 pm

        I've not experimented so I don't have any suggestions. Sorry.

        Reply

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