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+ servings

Sugar Cookie Loaf

You guys... this sugar cookie loaf is absolutely SENSATIONAL. It is basically a sugar cookie but in loaf cake form. It is fluffy, moist and packed with sprinkles. I promise you won't be able to stop at one bite.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 servings

Ingredients
 

  • 2 ¼ cups (281 grams) all purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ¼ cups (250 grams) granulated sugar
  • 2 eggs room temperature
  • 1 tablespoon vanilla extract
  • ½ cup (100 mL) vegetable oil
  • cup (80 grams) plain yogurt room temperature, greek or regular works
  • ¼ cup (60 mL) whole milk room temperature
  • ¼ cup (40 grams) rainbow sprinkles

Instructions

  • Preheat your oven to 350 degrees Fahrenheit (177 degrees Celsius) and line a 9x5 inch loaf pan with parchment paper with a bit of overhang on each of the longer sides. This will make removing the loaf from the pan easier. Set aside.
  • In a medium-sized bowl, whisk together the flour, baking soda and salt. Set aside.
  • In a large bowl, whisk together the granulated sugar and eggs until combined. Add the vanilla extract, vegetable oil, yogurt and milk and whisk until combined and smooth.
  • Add the dry ingredients to the wet ingredients and fold together until combined. The batter might be a little lumpy - this is okay. Add the sprinkles and fold until they are evenly incorporated in the batter.
  • Pour the batter into the prepared pan, top with more sprinkles, and bake for 55-60 minutes until a toothpick inserted into the center of the loaf comes out clean or with a few moist crumbs.
  • If you notice the loaf cake browning too fast, cover the top of the loaf with tin foil. Start checking the loaf for completeness at 45 minutes (all ovens differ) and check every 5 minutes thereafter.
  • Let the loaf cake cool in the pan for 10 minutes, then carefully remove from the pan using the parchment paper overhang and place on a cooling rack to cool completely. Slice and enjoy!
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