Simply Organic Almond Extract - 118ml

Almond Glazed Snickerdoodle Bread

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

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

Ingredients

FOR THE BREAD BATTER:
- 1 cup butter
- 1 1/4 cups white sugar
- 3 eggs
- 1 cup whole milk yogurt
- 1 teaspoon Simply Organic Pure Vanilla Extract
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon Simply Organic Cinnamon

FOR THE CINNAMON SUGAR LAYERS:
- 1 teaspoon Simply Organic Cinnamon
- 3 tablespoons white sugar
- 1/8 cup slivered almonds

FOR THE ALMOND GLAZE:
- 1/2 cup powdered sugar
- 2 tablespoons whole milk
- 1/4 teaspoon Simply Organic Almond Extract

Directions:

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

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

To Make the Almond Glaze:
- While the bread bakes, in a small bowl, combine powdered sugar, milk and almond extract. Stir until well mixed.
- After baking, let the bread sit for 5 minutes, then pour the glaze over the top.
- 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.