Simply Organic Holiday Organic Almond Glazed Snickerdoodle Bread Recipe Simply Organic Holiday Organic Almond Glazed Snickerdoodle Bread Recipe

Organic Almond Glazed Snickerdoodle Bread

Classic snickerdoodle cookies are re-imagined in this delightful organic dessert bread.



MAKES: 12 servings


Use organic ingredients where possible.

For the Bread Batter:

  • 13 cup butter
  • 23 cup organic white sugar
  • 3 eggs
  • 1 cup nonfat Greek yogurt
  • 1 teaspoon Simply Organic® Pure Vanilla Extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoon Simply Organic® Cinnamon

For the Cinnamon Sugar Layers:

  • 1 tablespoon organic white sugar
  • 1 tablespoon Simply Organic® Cinnamon
  • 18 cup slivered almonds

For the Almond Glaze:

  • 14 cup powdered sugar
  • 2 tablespoons milk
  • 14 teaspoon Simply Organic® Almond Extract


To Make the bread batter:

  1. Preheat oven to 350 degrees.
  2. In a large mixer bowl, beat butter and sugar and beat until well mixed.
  3. With mixer running, add eggs one at a time.
  4. Add yogurt and vanilla. Beat until well mixed, scraping sides of bowl if needed.
  5. Add flour, baking powder and cinnamon, stirring 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 cinnamon.
  3. Over batter in pan, sprinkle half the cinnamon sugar mixture.
  4. Pour other half of batter over cinnamon sugar layer. 
  5. Top with remaining cinnamon sugar mixture and slivered almonds.
  6. Bake for about 50 minutes, until a toothpick inserted in center of bread comes out clean.

To Make the almond glaze:

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

Chef Suggestions

  • To make the bread dairy-free, substitute coconut milk yogurt for the whole milk yogurt and use a milk alternative in the frosting. 
  • To make gluten-free, substitute a gluten-free all-purpose flour in a 1:1 ratio.


nutritional information

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