Snickerdoodle Bread — 🍞 Moist and fluffy quick bread that tastes like snickerdoodle cookies!! Loaded with cinnamon chips and a cinnamon-sugar crust! Quick, EASY, and absolutely DELISH!
Table of Contents
When I made these Classic Snickerdoodles I didn’t know how many closet snickerdoodle cookie fans there were. Bread that has snickerdoodle cookie flavor should make everyone happy.
Over the years I’ve made four versions of snickerdoodle cookies, snickerdoodle bars, and now bread. To say I love snickerdoodle desserts is an understatement.
This bread is a spinoff of my Cinnamon Sugar Bread, a reader and personal favorite.
I kept the cinnamon-sugar top for an ever so slight crunch, but rather than making a layer of cinnamon-sugar that runs through the middle of the loaf like a ribbon, I added cinnamon chips.
I created the subtle yet special tang that snickerdoodle cookies are known for by incorporating sour cream into the batter. It also helps keep the bread soft, fluffy, and moist.
Between the cinnamon-sugar on top, cinnamon in the batter, and the cinnamon chips, the bread is full of wonderful and prominent cinnamon flavor without being overpowering.
Recipe Ingredients
To make this tangy Snickerdoodle bread, you’ll need:
- Unsalted butter
- Granulated sugar
- Light brown sugar
- Eggs
- Vanilla extract
- Sour cream
- All-purpose flour
- Cinnamon
- Baking powder
- Salt
- Cinnamon chips
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Snickerdoodle Bread
This is a quick and easy recipe for snickerdoodle bread. Here’s an overview of the recipe steps:
- Cream together the butter, sugars, eggs, and vanilla.
- Mix in the sour cream, followed by the dry ingredients.
- Stir in cinnamon chips last.
- Turn the batter into two greased 8×4-inch loaf pans. Top with cinnamon-sugar.
- Bake the cinnamon-sugar bread until a toothpick inserted in the center comes out clean or with a few moist crumbs, no batter.
Recipe FAQs
They can sometimes be tricky to find in grocery stores, although in the fall and the holiday baking season, you’ll have the best luck. Target and Walmart are usually good about stocking them. Or order from Hershey’s, King Arthur, or Amazon.
Of course! Either omit them entirely, or swap them with white chocolate chips.
If you want to make this recipe as muffins, follow my Snickerdoodle Muffins recipe instead. I’ve tested that recipe many times and know that it works as written.
Yes, you can bake this quick bread batter in an 8-inch square baking dish or 9-inch round cake pan. Or, make my Snickerdoodle Poke Cake or Snickerdoodle Bundt Cake instead.
Recipe Tips
Loaf pan size: You can likely bake this bread in a single 9×5-inch loaf pan, but I prefer using two 8×4-inch pans to ensure the middle gets cooked through all the way.
Cinnamon chips: Feel free to omit them if they’re not to your taste or you don’t have any on hand.
Removing the bread from the pan: When inverting the bread from the pan, I recommend doing it over a paper towel so the cinnamon-sugar doesn’t make a mess.
Storage Instructions
Room temperature: The snickerdoodle bread will keep airtight at room temperature for up to 1 week.
Freezer: Bread will keep in the freezer for up to 6 months. Cover tightly with a layer of plastic wrap and a layer of foil, or seal in a zip-top freezer bag with as much air pressed out as possible.
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Snickerdoodle Bread
Ingredients
Bread
- ½ cup unsalted butter
- ¾ cup granulated sugar
- ¼ cup light brown sugar, packed
- 2 large eggs
- 1 tablespoon vanilla extract
- ½ cup sour cream, lite is okay; I haven’t tried substituting Greek yogurt
- 1 ½ cups + 2 tablespoons all-purpose flour, divided
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- pinch salt, optional and to taste
- 1 ½ cups cinnamon chips, most of one 10-ounce bag; white chocolate chips may be substituted or chips may be omited
Topping
- 2 tablespoons granulated sugar
- 1 teaspoon cinnamon
Instructions
For the bread:
- Pre-heat over to 350F and spray two 8×4-inch loaf pans with floured cooking spray, or grease and flour the pans; set aside. Recipe could be made as mini loaves or muffins; baking times will vary.
- To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) , add the butter, sugars, eggs, vanilla, and beat on high power until creamed, light, and fluffy, about 3 to 4 minutes.
- Stop, scrape down the sides of the bowl, add the sour cream, and beat on high power to incorporate, about 1 minute.
- Stop, scrape down the sides of the bowl, and add 1 1/2 cups flour, cinnamon, baking powder, optional salt, and beat on low until just incorporated, about 1 minute; don’t overmix. Set aside.
- To a small bowl, add the cinnamon chips, sprinkle with 2 tablespoons flour, and toss with your fingers or a spoon to coat chips in flour. Flouring them helps prevent sinking while baking.
- Add contents of small bowl (chips and any excess flour) to large mixing bowl and beat on low until just incorporated, about 1 minute; don’t overmix.
- Turn batter out into prepared pans, divided evenly. Batter is thick. Smooth the tops of pans lightly with a spatula; set aside.
For the topping:
- To a small bowl, add sugar, cinnamon, and stir to combine.
- Using a small spoon, evenly sprinkle topping mixture over the loaf pans.
- Bake for about 45 to 50 minutes (I baked 48), or until a toothpick inserted in the center comes out clean or with a few moist crumbs, no batter. However, the toothpick test is tricky because you’ll likely hit cinnamon chips which are melty and gooey. Bread will be domed, likely with a crack down the center, and will be firm when touched lightly when done.
- Allow bread to cool in pans on a wire rack for about 15 minutes before inverting (do it over a paper towel to catch the cinnamon-sugar topping) and allowing to cool completely on a rack before slicing and serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I just took both of my 8×4 pans out of the oven. They overflowed. Too much batter for these two pans. I followed the recipe to a T. What went wrong? Next time I want to bake it in a 9×5 pan. How long should I cook it for? Disappointed on my 8×4 loaves, but they do taste good.
Thank you for your time,
Katherine
When filling baking pans, always fill to only about 2/3rds full. Pans vary in size, despite saying “8×4”. It could have been 7×4, or an 8×4 pan but a bit shorter than the pans I use. So you need to use your judgment when filling them and never go past the 2/3 marker, to be ultra safe. Sorry they overflowed on you.
Baking in a 9×5 will increase the baking time. You’ll just need to again, use your judgment, and baked until done and not raw in the middle. It will take substantially longer is my guess but I can’t say by how much since I haven’t tried this way.
I bake all the time and there is no way this amount of batter will make 2 8×4 loaves- was that if you were making mini loaves??
Thank you
Well it makes two 8×4 loaves for me and others who’ve tried the recipe. They aren’t huge overflowing over-the-top loaves but you can see from the photos what they look like. Of course feel free to bake in whatever size pan you and experiment with what works and what doesn’t.
I have made this Snickerdoodle Bread many times over the last couple of years. It is so delicious and I have shared your recipe with several who have asked for it. For me, it bakes best in a 5 3/4 X 3 X 2 1/2 loaf pan. I make 3 loaves. I also add just a bit more baking powder to get that bread bump look. And this bread freezes well. Of course I double wrap in cellophane then aluminum foil and then seal in a freezer ziplock.
Thanks for the 5 star review and glad that you’ve been making this lots over the years! The smaller sized loaves are a fun touch, too!
I have made this Snickerdoodle Bread many times over the last couple of years. It is so delicious and I have shared your recipe with several who have asked for it. For me, it bakes best in a 5 3/4 X 3 X 2 1/2 loaf pan. I make 3 loaves. I also add just a bit more baking powder to get that bread bump look. And this bread freezes well. Of course I double wrap in cellophane then aluminum foil and then seal in a freezer ziplock.
I couldn’t find cinnamon chips in my stores, so I used finely chopped fresh apple tossed in cinnamon. It is now one of the most popular treats at work and I have to make it regularly or face complaints. I’ve also tried chopped fresh pear and filling with cinnamon/vanilla butter icing. Always very popular.
Do use the cocktail stick for checking when it’s cooked through though. Sometimes it has taken up to 90-minutes. All depends on the size of pan and type of oven.
I couldn’t find cinnamon chips in my stores, so I used finely chopped fresh apple tossed in cinnamon. It is now one of the most popular treats at work and I have to make it regularly or face complaints. I’ve also tried chopped fresh pear and filling with cinnamon/vanilla butter icing. Always very popular.
Do use the cocktail stick for checking when it’s cooked through though. Sometimes it has taken up to 90-minutes. All depends on the size of pan and type of oven.
I’v been making this recipe for a few years now in my Pampered Chef mini-bread stone. For nice size mini-breads I only use three of the loaf shapes and check with a toothpick after 40 minutes. I have been purchasing my chips from Amazon although this last time they had to ship them to PA from TX in a cold pack box. They were a bit squishy when I opened them. This is a popular bake sale item at work. Love it !
Thanks for the 5 star review and I glad this bread is a hit at bake sales for you!
I’v been making this recipe for a few years now in my Pampered Chef mini-bread stone. For nice size mini-breads I only use three of the loaf shapes and check with a toothpick after 40 minutes. I have been purchasing my chips from Amazon although this last time they had to ship them to PA from TX in a cold pack box. They were a bit squishy when I opened them. This is a popular bake sale item at work. Love it !
Could you use almond flour in place of the all purpose flour? Can you also use Splenda sugars in place of the sugars. I’m diabetic and on a low carb diet. I really want to try this because i love cinnamon. Please let me know something when you can.. Thank you.
No
Probably not
Regarding your two substitution questions.
Does the Snickerdoodle Bread freeze well? For how long?
step 10. this is addressed