Recipe
Side Dish
Snickerdoodle Bread
Primary Media
Servings and Ingredients
Ingredients
Serves 12
Quantity | Ingredient | Add |
---|---|---|
6 Hy-Vee bakery snickerdoodle cookies, finely crushed | ||
½ c. Hy-Vee all-purpose flour | ||
⅓ c. Hy-Vee sugar | ||
2 tsp. Hy-Vee baking powder | ||
¼ tsp. Hy-Vee baking soda | ||
⅛ tsp. Hy-Vee salt | ||
⅔ c. plus 2 tsp Hy-Vee skim milk, divided | ||
1 Hy-Vee large egg | ||
2 tbsp. Hy-Vee canola oil | ||
1 ½ tsp. Hy-Vee vanilla extract, divided | ||
½ c. Hy-Vee powdered sugar | ||
1 Hy-Vee bakery snickerdoodle cookie, finely crushed, for topping |
Directions
- Preheat oven to 350 degrees. Spray an 8-by-4-inch loaf pan with non-stick cooking spray; set aside.
- Combine cookie crumbs, flour, sugar, baking powder, baking soda and salt in a large bowl. In a small bowl, whisk together 2/3 cup milk, egg, oil and 1 teaspoon vanilla extract. Stir into dry ingredients until just combined. Pour into prepared pan.
- Bake for 40 to 45 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes. Remove from pan. Cool completely.
- Stir together powdered sugar, remaining 2 teaspoons milk and remaining 1/2 teaspoon vanilla. Drizzle over loaf. Sprinkle with 1 finely crushed cookie. Allow to set 10 minutes before slicing.