Snickerdoodle Swirl Loaf with Salted Pistachios

Your favorite spiced cookie, now in a quick bread. The crunchy, buttery pistachio streusel topping pushes this loaf straight into the hall of fame. Find more comforting loaf cakes in our Cake 2019 special issue!

5.0 from 1 reviews
Snickerdoodle Swirl Loaf with Salted Pistachios
Serves: 1 (9x5-inch) loaf
  • 2 cups (250 grams) self-rising flour
  • 1½ cups (300 grams) granulated sugar, divided
  • 1 teaspoon (3 grams) kosher salt, divided
  • 1 cup (240 grams) whole milk, room temperature
  • ¼ cup (56 grams) vegetable oil
  • 1 large egg (50 grams), room temperature
  • 1 tablespoon (6 grams) ground cinnamon
  • ½ cup (57 grams) chopped roasted salted pistachios, divided
  1. Preheat oven to 350°F (180°C). Line a 9x5-inch loaf pan with parchment paper, letting excess extend over sides of pan.
  2. In a medium bowl, whisk together flour, 1 cup (200 grams) sugar, and ½ teaspoon (1.5 grams) salt. Add milk, oil, and egg, whisking to combine.
  3. In a small bowl, stir together cinnamon and remaining ½ cup (100 grams) sugar.
  4. Spread half of batter in prepared pan. Sprinkle with half of cinnamon sugar. Top with ¼ cup (28.5 grams) pistachios; top with remaining batter. Using a knife, swirl batter starting at one end and working toward other using a small folding motion. Top with remaining cinnamon sugar, remaining ¼ cup (28.5 grams) pistachios, and remaining ½ teaspoon (1.5 grams) salt. Using a knife, cut through batter widthwise and then lengthwise to create a swirl on top of loaf.
  5. Bake until a wooden pick inserted in center comes out clean, 45 to 50 minutes, covering with foil halfway through baking to prevent excess browning. Let cool in pan for 10 minutes. Using excess parchment as handles, remove from pan, and let cool completely on a wire rack.


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  1. Is the recipe missing baking powder? I tried it twice with the same result – dense, doughy, not fully risen and under-cooked throughout. When I looked up just a cinnamon loaf recipe, it had almost all the same ingredients and directions but had baking powder.

    • Hi Jen!

      Self-rising flour contains baking powder, so we do not include it separately. If your bread isn’t rising properly, the baking powder in your self rising flour may have lost its rising power. This happens over time with any leavener, and it is recommended to replace baking powder every 6 months. However, heat and humidity will reduce the shelf life further.

  2. Hi, I recently made this recipe, bundt cake style per “The Bundt cake” book. I think there is a typo in the other recipe, said 4 cups self rising flour to 1 cup of sugar. Can anyone confirm?

    • Hi Chrissy,

      Thank you for reaching out! This particular recipe makes a 9×5-inch loaf cake. The recipe in The Bundt Collection has been scaled up and optimized to create a Bundt cake. We hope your Bundt turned out fantastic!!!

  3. This bread is delicious! I added some more pistachios because I love pistachios, but it is otherwise great. It has a little less fat (oil or butter) than most other quickbread recipes I’ve made, but it was still plenty moist.
    Self-rising flour isn’t available everywhere in the US and our recipes tend not to use it a lot, but if using AP flour, adding a little more salt to taste and about 1 – 1.5 teaspoons of baking powder will replicate it.


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