Snickerdoodle Bread


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

overhead view of Snickerdoodle Bread loaf

Snickerdoodle Quick Bread Recipe

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 stuff is an understatement.

This bread is a spinoff of my Cinnamon-Sugar Crust Cinnamon Ribbon 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.

sliced loaf of Snickerdoodle Bread

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.

The recipe makes two small-ish 8×4-inch loaves. Bread freezes well and it makes great gifts.

But the heavenly smell that permeates your entire house while it bakes will cause you to devour the first loaf and you’ll be onto the second loaf in no time.

If you could manage to save some, it would make incredible French toast. But we never got that far.

loaf of Snickerdoodle Bread

What’s in Snickerdoodle Bread? 

To make this tangy cinnamon quick 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

close up of sliced loaf of Snickerdoodle Bread

How to Make Snickerdoodle Bread

Cream together the butter, sugars, eggs, and vanilla. Then, 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.

overhead view of Snickerdoodle Bread loaf

Where Can I Buy Cinnamon Baking Chips? 

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, use white chocolate chips, or omit.

Can I Make This Recipe Into Muffins? 

Most likely, yes. Muffins typically take 18 to 24 minutes to bake, so use your best judgement. 

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

Tips for Making Snickerdoodle Bread 

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. 

When inverting the bread from the pan, I recommend doing it over a paper towel so the cinnamon-sugar doesn’t make a mess. 

Note that this cinnamon quick bread will keep airtight at room temperature for up to 1 week and in the freezer for up to 6 months.

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

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Yield: 24

Snickerdoodle Bread

Snickerdoodle Bread

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

Prep Time 15 minutes
Cook Time 50 minutes
Additional Time 25 minutes
Total Time 1 hour 30 minutes



  • 1/2 cup unsalted butter
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 1/2 cup sour cream (lite is okay; I haven’t tried substituting Greek yogurt)
  • 1 1/2 cups + 2 tablespoons all-purpose flour, divided
  • 2 teaspoons cinnamon
  • 1 teaspoon baking powder
  • pinch salt, optional and to taste
  • 1 1/2 cups cinnamon chips (most of one 10-ounce bag; white chocolate chips may be substituted or chips may be omited)


  • 2 tablespoons granulated sugar
  • 1 teaspoon cinnamon


For the bread:

  1. 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.
  2. 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.
  3. Stop, scrape down the sides of the bowl, add the sour cream, and beat on high power to incorporate, about 1 minute.
  4. 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.
  5. 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.
  6. 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.
  7. 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:

  1. To a small bowl, add sugar, cinnamon, and stir to combine.
  2. Using a small spoon, evenly sprinkle topping mixture over the loaf pans.
  3. 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.
  4. 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.


Storage: Bread will keep airtight at room temp for up to 1 week and in the freezer for up to 6 months.

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

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 193Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 29mgSodium: 35mgCarbohydrates: 25gFiber: 0gSugar: 18gProtein: 2g

More Cinnamon Quick Bread Recipes:

Cinnamon-Sugar Crust Cinnamon-Ribbon Bread — Even picky eaters who want the crust cut off will go nuts for this sweet, slightly crunchy crust. The interior is so soft & fluffy!

Apple Fritter Bread — Soft, fluffy bread that’s stuffed AND topped with apples, cinnamon, and sugar!! Like apple fritters in bread form!! Best apple bread EVER!

Cinnamon Sugar Streusel Banana Bread – Super SOFT tender banana bread that’s impossible to resist!! The crispy, crumbly, streusel topping makes a good thing even BETTER!!

Cinnamon Sugar Streusel Banana Bread – Super SOFT tender banana bread that’s impossible to resist!! The crispy, crumbly, streusel topping makes a good thing even BETTER!! An EASY no-mixer recipe and can be baked as one large loaf if you prefer!!

Applesauce Bread with Cinnamon Honey Butter— This applesauce bread is packed with fall flavors and comes together quickly. I serve mine with homemade honey butter, because why not? 

Cinnamon Sugar Pumpkin Bread — Super soft, tender, moist pumpkin bread with a slightly crunchy cinnamon sugar topping!! The mini loaves are EASY, brimming will fall flavors, totally IRRESISTIBLE, and accidentally vegan!!

Cinnamon and Spice Sweet Potato Bread — Sweet potatoes do a wonderful job of keeping this bread extremely soft and moist. It’s almost like cake it’s so soft, springy, and bouncy! 

Pumpkin Chocolate Chip Bread — This pumpkin chocolate chip bread is truly the best homemade pumpkin bread you’ll ever make. It’s moist, packed with chocolate chips, and tastes like fall!

About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

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  1. 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

    1. 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.

  2. 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.  

    Rating: 5
    1. 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!

  3. 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.

    Rating: 5
  4. 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 !

    Rating: 5
  5. 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.

  6. 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 ??⛄️?

  7. 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.

    1. 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!

  8. 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?

    1. 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.

  9. 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!

    1. I would start checking 10 minutes earlier and just keep an eye on it for doneness because it’ll bake faster.

  10. 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!

  11. 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?

    1. I use ‘Pam for Baking’ floured cooking spray. And spray the HECK out of your pan. That seriously will cure your problems!

  12. 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!

    1. 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?

      1. 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!

  13. 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….

    1. 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!

  14. 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

    1. 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!

      1. 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?

      2. 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!

  15. Hi Averie!
    I know this question is super annoying, but I need a bread to take in to my kids’ school. It will be “happy fall” type of thing that will sit in the office for the teachers. Is there a couple of your bread recipes you could recommend to me for this? I was thinking maybe this snickerdoodle bread, but didn’t want to miss a pumpkin bread you’ve made. We are making the ch. chip bundt cake this weekend for our own family gathering and I can’t wait! Thanks


      And from there, see what catches your eye. The Pumpkin Cream Cheese Filled Bread is great and festive for fall. Also did Cream Cheese Banana Bread, perhaps the most popular recipe on my entire blog to date. Cinnamon Ribbon Bread, Snickerdoodle Bread, or Cinnamon Sweet Potato Bread (very fall like and people LOVE that one too) are all great choices.

  16. Snickerdoodle speaks to my midwest-raised heart. Like you, I don’t think I’d be able to make it last for french toast. Looks so delicious!

  17. I have never tried anything ‘snickerdoodle’ before.. think its an American thing? I definitely need to make this delicious bread so I can find out what all the fuss is about!

    1. PS: the first time I baked snickerdoodle cookies was with your recipe. It isn’t something that we usually eat in Spain, but everyone loved it! :)

      1. Thanks for trying my recipe, even though it’s not a normal recipe for you in Spain, and glad you loved them!

  18. Something about cinnamon and sugar makes me so happy. I can’t imaaagine what these would be like toasted with a big pat of butter!

  19. This looks amazing! Love the photos. My daughter’s boyfriend loves snickerdoodles, so I definitely need to veganize this bread. Thank you!

  20. I adore cinnamon-y bread, especially for breakfast, so I LOVE this recipe! Snickerdoodle bread is even better than the cookies!

    1. I published it a few hours later than my usual because I was running late but it was up by 6am my time :)

  21. I love cinnamon and this snickerdoodle bread looks amazing. Definitely going to be baking this over the weekend. Pinned!!!

  22. I haven’t had breakfast yet & my tummy just growled in appreciation! I can just imagine how good the house smells with this beauty baking – YUM!
    Janie x

  23. cinnamon and sugar pretty much makes everything delicious, and I want french toast with this loaf SO badly

  24. How yummy does this look? I’m pretty sure since it’s a bread I can justify having it for breakfast. ;)

  25. Snickerdoodles were always my favorite cookies to get from Disneyland! Those jumbo-sized ones as big as my head… And if my parents got distracted, I could usually finish off one in a single sitting without them noticing. Best vacations ever! ;) So since I just made snickerdoodle donut holes, could we trade?? Because your bread looks incredible! The cinnamon chips in the center are totally brilliant!!

  26. Oh wow! This looks AMAZING! Cannot wait to try it. Cinnamon chips make everything better! Pinning!

  27. This bread looks amazing! I’m not really a crazy snickerdoodle person, but I do love to eat them when someone else makes them! Come over for tea sometime? ;)

    1. I love the way you think!! Everything tastes better when someone else makes something (and does the dishes too!) :)

  28. This is a wonderful idea for a quick bread! I love that nice split running along the top–those photos are great. Chips seem to be one of the easiest ways to jazz up recipes–extra flavor and texture is always fun in my book. I have plans to bake something to take to work next week. I’m between this and 2 from your cookbook (pumpkin crumb cake or the pumpkin pie crumble bars). I know if I look at more of your recipes I’ll keep finding others to make me waver…so I’m trying to keep it simple but you make these decisions very difficult!!:)

    1. I love bread with splits. It just means it’s going to be GOOD! It’s a sign I’ve read that the air, steam, ingredients, etc were all in perfect ratio and so it splits like that. I actually worry when my quickbreads don’t get the crack!

      Between this bread and 2 pumpkin recipes…well if you think pumpkin is in order, then you have to go with pumpkin. But for non-pumpkin stuff, the bread is great. But it’s kind of…’healthy’. I mean it’s not healthy per se but it’s not something extremely desserty. Like I don’t know if it’s a show-stopper because it’s not dripping in chocolate or gooey with peanut butter or caramel. I can think of a few of those :) But the 2 pumpkin recipes you picked aren’t over-the-top either. My personal vote is pg 70. Super easy, and everyone! loves that cake. I have it on my blog too. It’s got more of a show-stopper feel without being crazy over the top. And it’s a Bundt. Something you’d never make if it was just you and Jon!

      1. This bread and the bundt cake from your cookbook were very well received at the office! Everyone was impressed at how moist both were. I work with a small staff and so both recipes were easy to cut in half ( my bundt pan is a small one). I made a couple of muffins for Jon and I out of each batch (had to try both last night and Jon loves anything I bake from your recipe collection) I can’t pick a favorite–both have unique flavors and texture. The cake is fancy though and both were so easy to make (which is what I love about your recipes).

      2. So glad both were well-received! You can’t go wrong with this bread or that cake. I love that cake, one of my personal faves! And that is so nice that Jon seems pretty easy to please and loves anything you make from my recipes! As always, you have very lucky friends and coworkers to have you baking for them! Thanks for the field report!

  29. Wow your house must have smelled so good with all that cinnamon goodness baking!!! Snickerdoodles are a favorite because they remind me of cinnamon toast which always brings me back to my childhood at grandmas…I love how recipes and cooking can do that.

  30. I would be scared I’d eat the whole loaf Averie! I am a HUGE snickerdoodle fan so this needs to happen ASAP. Pinned!

  31. Looks amazing! I have a recipe that is near identical to this one, but I will definitely try yours. Question…there is no oven temp on here! Or maybe I missed it…what temp does it bake at?

  32. I absolutely adore the sugar topping on this bread! But the cut slice photo has me drooling! Love this bread, Averie! Pinned of course!

  33. That crunchy, sugary top looks incredible! I wish I could find cinnamon chips here, but I’ve never seen them. They must not be in Canada yet, although we DO have Target now so I’ll have to check there! Pinned!

  34. Can’t even believe that I STILL haven’t tried a Snickerdoodle. Failing so bad right now. I keep seeing all these fabulous takes on it and it’s making me feel like I’m missing out haha!! I need to bring Snickerdoodle’s to the very top of my baking list!

  35. This is much more exciting to me than an actual Snickerdoodle. Like, a lot. Love the cinnamony goodness of this bread!

  36. I’m loving all the snickerdoodle variations I’ve seen, but this bread takes the cake. DOH! What a great idea for gift giving too. Another great one Averie!

    1. Thank you, Heidi! I didn’t comment on your hummus but I pinned it. That’s kind of my dream dip :)

  37. Snickerdoodles are my hubby’s favorite so I can’t wait to surprise him with this bread over the weekend! I can already hear his jaw hitting the floor!

  38. You made my favorite cookie into a bread?!?! I LOVE YOU! (I feel like I’ve said this before, lol)

  39. This is the best bread. Well bread. Bread to perfection. You’re rolling in the dough. I’m out of puns for the moment, but the gears in my mind are turning. Sweet!

  40. Oh my, this looks so good! I have never had a Snickerdoodle cookie in my life to be honest – I’ll just HAVE to try someday as all your recipes for/with them look absolutely scrumptious!

  41. This bread is genius! Between the cinnamon-sugar crust and cinnamon chips inside, I can’t wait to try it!