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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More Easy Quick Bread Recipes:
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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!!
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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!
Six-Banana Banana Bread — Not sure what to do with overripe bananas you have on hand? Make this Six-Banana Banana Bread! This is the best banana bread recipe EVER — it’s so moist and flavorful!
Snickerdoodle bread?! How is that even real life?
Sounds incredible.
I love your comments and way you write :)
I just found and made your fudgy chocolate chip oatmeal bars and loved them! I made them with mini m&m’s on top and they looked so pretty :-) I mentioned the recipe in my latest blog post at https://his-girl-friday.com/2014/10/07/how-sweet-it-is/#more-1238
Thanks!
Thanks for trying the recipe and the shoutout! And cute kiddos!! :)
Oh wow! This looks AMAZING! Cannot wait to try it. Cinnamon chips make everything better! Pinning!
Thanks for saying hi, girlie!! And thanks for pinning! You’re the best!! xo
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? ;)
I love the way you think!! Everything tastes better when someone else makes something (and does the dishes too!) :)
I think you’re my hero. This looks so good.
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!!:)
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!
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).
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!
You’ve taken my favorite cookie and turned it into yummy bread. You’re my hero!
Averie, this is such a gorgeous looking bread!! Beautiful!
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.
The scent was just incredible, yes!
I would be scared I’d eat the whole loaf Averie! I am a HUGE snickerdoodle fan so this needs to happen ASAP. Pinned!
Thanks for pinning, Trish!
Mmm…snickerdoodle bread sounds downright dreamy!! I bet it smells AMAZING :)
This bread is genius and cinnamon chips are the best!
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?
Fixed! :) Thanks! And it’s 350F!
This bread looks to die for!! Such beautiful photography too :)
https://www.skinnybelle.com/
I absolutely adore the sugar topping on this bread! But the cut slice photo has me drooling! Love this bread, Averie! Pinned of course!
Thanks, Anna!
and this is exactly what I need in my life right now! WOW!