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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Love snicker doodle cookies since I was 7/8 yrs old and had a recipe in My Cookbook given to me by my uncle who worked for a sugar factory in Sugarland, Texas! I am now 64 and still use the same recipe! I know we will love this bread recipe! Thank you for sharing! Have a fantastic day! From: Natchez, Mississippi ??⛄️?
Enjoy!
The loaves came out comically short for us, but maybe that’s just user error. But, by no means does that denote failure! No, indeed, these were delicious little loaves and the cinnamon chips were the bomb.
All loaf pan sizes vary and sometimes the labeling/measurements really vary from brand to brand. Yours must have just been a bit bigger than mine, thus the shortness, but as long as they tasted great, that’s what matters!
Oh delicious! I am pinning this! Hope I can find cinnamon chips here in Australia!
Thanks for pinning!
this sounds so good…but i’m allergic to dairy. any suggestions to what can be used in place of sour cream?
Use a vegan Greek yogurt or a vegan sour cream if you can.
I forgot the sour cream the other day. They turned out just as delicious, maybe even chewier.
That’s great to hear it turned out delicious!
I’m having trouble getting this recipe to work. The only time it worked was without the cinnamon chips in mini loaf pans. In regular loaf pans, with the chips, in never works. I’ve tried various changes to make it work, but it never cooks evenly. The inside is raw while the outside is over done. I’ve tried about seven times in the past week and am close to discarding the recipe after six failures.
Any suggestions?
I can’t say exactly why it doesn’t work for you in regular pans and with the chips, but in mini pans and without the chips, it works…other than knowing from personal experience that it’s easier to bake things successfully in mini pans or smaller loaf pans because both the edges and center get done more evenly and more quickly.
For example, I personally have a hard time with banana bread in one big 9×5 pan so usually make banana bread in two 8×4’s. Just that small change works for me so the center cooks through. Baking isn’t always an exact science so if you like the recipe, then I’d continue to bake it as mini loaves (you can try with the chips) since you know that works for you.
Hi, Averie. What’s your best guess as to the baking time if i used a 10×5 loaf pan? I actually have the cinnamon chips on hand and am dying to make this!
I would start checking 10 minutes earlier and just keep an eye on it for doneness because it’ll bake faster.
can you make this gluten free?
Possibly with a GF baking blend but I haven’t tried it personally so cannot speak to results.
Hi Averie,
I made the snickerdoodle bread this week. It was delicious! My kids loved it, and my son asked if we could have this every day for the rest of our lives!! Thank you for the recipe!
Thanks for trying the recipe and I’m glad it came out great for you! Love the comment from your son :)
Absolutely my Moms favorite treat. I have a bib problem with it sticking to the pan. I’ve tried mini muffin size, mini loaf and regular size. I grease well and flour but MOST of the time it sticks and ruins it. Any helpful tips?
I use ‘Pam for Baking’ floured cooking spray. And spray the HECK out of your pan. That seriously will cure your problems!
Made this bread and it was fantastic! Couldn’t find the cinnamon chips though – went to seriously 5 different grocery stores over the week to hopefully find the chips by the weekend. No luck! But it turned out perfectly without the chips. If I ever do find those chips though, definitely stocking up! Thanks for a great recipe!
To continue this comment – I’ve seen some recipes online for homemade cinnamon chips for those of us who can’t find them…have you tried any of those recipes? Or have you attempted to make your own cinnamon chips before?
Just order them from Amazon or King Arthur or any site online. I gave multiple links in the post. You don’t need to be running around to 5 stores or making them! :)
No, I haven’t made my own baking chips of any kind. I seriously don’t have that kind of time on my hands to mess around with something so fussy like that…wish I did have that kind of time or patience! But no :)
Glad the bread turned out perfectly without the chips! Thanks for trying it!
Oh my word, this looks beautiful!!
I make a similar bread using cinnamon bits from King Arthur Flour. I ordered them online. This is the only place I could find them. Looking forward to making your bread this afternoon! Maybe I’ll try it with pumpkin instead of sour cream too….
Pumpkin in it sounds great! And the KAF chips are great but many groc stores or Target, Walmart, etc do carry the Hershey’s version. Hope you can find them and if you try the bread, LMK how it goes!
Thanks for linking to my Snickerdoodle bread recipe. Your bread looks scrumptious.
As does yours, Barbara! Have a great fall and holiday baking season!!
If you made these into standard sized muffins how long would you bake them do you think? And Im guessing they would make apx 24?? I want to take a batch of muffins into a work b fast tomorrow AM YUM
Muffins usually take between 18-24 minutes, give or take, for most all recipes. I would guess 18-24 muffins, but everything is just purely a guess here!
Averie THANK YOU – early bird you are this AM arent you??
Do you then think I could turn this in to muffins ? have you tried to do that yet?
Yum
Probably would be fine…although I haven’t tried…
Muffins usually take between 18-24 minutes, give or take, for most all recipes. I would guess 18-24 muffins, but everything is just purely a guess here!
I’m all about anything Snickerdoodles too! This as french toast is a great idea.
Oh this looks sooooo good! Dying over this!