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Snickerdoodle Bread ~ THM S



  • cups THM baking blend
  • ½ cup oat fiber
  • 2 tsps baking powder
  • ½ tsp cream of tartar
  • ½ tsp mineral salt
  • 1 ½ tsps cinnamon
  • 1 cup butter softened
  • 1 cup xes sweetener or gentle sweet
  • ½ - 1 tsp pure stevia
  • 3 eggs
  • 1 tsp of vanilla
  • ¾ cup Greek yogurt

For Topping

  • 3 tsp THM super sweet
  • 1 tsp cinnamon


  • In a large bowl, mix together the butter, sweeteners, salt and cinnamon until creamy and fluffy.
  • Mix in the eggs until well combined then stir in the vanilla and Greek yogurt.
  • In a separate bowl, mix together the bb, oat fiber, baking powder, and cream of tartar.
  • Add to the cream mixture and mix until well combined.
  • Place the batter into a loaf pan or 4 mini loaf pans or muffin tins.
  • In a bowl, mix together 3 tsp of super sweet and 1 tsp of cinnamon and sprinkle over the batter.
  • In a preheated oven to 350° bake for 65-70 minutes for loaf (cover loaf pan with foil after 30 minutes to prevent the top burning) 35-40 minutes for 4 mini-loaves, or 15-20 minutes for muffins. Test center of bread with cake tester. When tester comes out clean bread is read. Allow to cool and enjoy!


I suggest super sweet for the topping on this bread because it will stay more crystalized. If you were to use a powdered sweetener like gentle sweet it would just melt into the top.