Snickerdoodle Bread

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!

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:

1. Cream together the butter, sugars, eggs, and vanilla.
2. Mix in the sour cream, followed by the dry ingredients.
3. Stir in cinnamon chips last. 
4. Turn the batter into two greased 8×4-inch loaf pans. Top with cinnamon-sugar. 
5. Bake the cinnamon-sugar bread until a toothpick inserted in the center comes out clean or with a few moist crumbs, no batter.

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. 

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4.41 from 50 votes

Snickerdoodle Bread

By Averie Sunshine

Bread that tastes like snickerdoodle cookies!! Loaded with cinnamon chips and a cinnamon-sugar crust!

Prep Time: 15 minutes minutes

Cook Time: 50 minutes minutes

Additional Time: 25 minutes minutes

Total Time: 1 hour hour 30 minutes minutes

Servings: 24

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Ingredients  

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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

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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

Storage: Bread will keep airtight at room temp for up to 5-7 days and in the freezer for up to 3-4 months.

Loosely adapted from Cinnamon-Sugar Crust Cinnamon Ribbon Bread, Food.com, Barbara Bakes.

Nutrition

Serving: 1, Calories: 193kcal, Carbohydrates: 25g, Protein: 2g, Fat: 10g, Saturated Fat: 5g, Polyunsaturated Fat: 4g, Cholesterol: 29mg, Sodium: 35mg, Sugar: 18g

Nutrition information is automatically calculated, so should only be used as an approximation.

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