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    Home » Recipes » Breads » Quick Breads

    Snickerdoodle Bread with Cinnamon Chips

    Published by Melissa on April 7, 2019 | Updated June 23, 2022 | 204 Comments

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    If you like a Snickerdoodle cookie, you’re going to love this Snickerdoodle bread. It’s a sweet, buttery quick bread studded with luscious cinnamon chips with a crispy cinnamon sugar topping.

    slices of Snickerdoodle-Bread-With-Cinnamon-Chips

    One of the breads that I created for the first National Food Bloggers Bake Sale, part of the Great American Bake Sale, is a scrumptious quick bread recipe, Snickerdoodle Bread. It has the tangy sweetness of a Snickerdoodle cookie with a moist, bet-you-can’t-eat-just-one-slice, interior.

    The aroma while this bread is baking will draw everyone to the kitchen.  But I’ve added another layer of cinnamony goodness by adding cinnamon to the batter and loading it with luscious cinnamon chips. Cinnamon chips are white chocolate chips flavored with cinnamon. They add a burst of flavor and a nice texture to the bread.

    collage of Snickerdoodle-Bread-Slices-Collage-2

    Where Can I Buy Cinnamon Chips

    Cinnamon chips can sometimes be hard to find in stores, especially in the summer. Grocery stores and Walmart often only carry them in the winter. You can order 3 packages on Amazon for $4 a package. 

    You can order them directly from Hershey’s online. King Arthur Flour carries mini cinnamon chips. If you live in the Salt Lake City area, Gygi usually has the Hershey’s chips and the mini cinnamon chips. 

    What Can I Substitute for the Cinnamon Chips

    If you don’t want to order the cinnamon chips and you can’t find them at your local grocery store, people often substitute butterscotch chips for the cinnamon chips in this recipe. You won’t get the extra burst of cinnamon, but the chips add a nice contrasting texture to the bread.  

    Snickerdoodle Bread in loaf pans

    Since I originally posted the recipe, I tweaked my Snickerdoodle bread recipe a little bit so the loaves rise even better into the classic quick bread dome shape. Now with the addition of one more egg and a bit more flour, your Snickerdoodle bread will look even more irresistible. 

    Be sure and watch the video to see how quick and easy this bread is to make. 

    More Snickerdoodle Recipes you’ll love

    • Snickerdoodle Coffee Cake – a crumbly cinnamon sugar top and a sweet, moist, buttery cake loaded with luscious cinnamon chips. 
    • Cinnamon Chip Snickerdoodles / Cinnadoodles – take Snickerdoodles to a whole new level with the addition of Cinnamon Chips
    • Snickerdoodle Snack Cake – a lightened up version of my snickerdoodle bread made in a 9×13 pan.
    • Snickderdoodle Skillet Cookier / Skookie – a big snickerdoodle cookie studded with cinnamon chips baked in a cast iron skillet
    sliced snickerdoodle bread with cinnamon chips backed by two uncut loaves
    Print Recipe Pin Recipe Rate this Recipe
    4.39 from 278 votes

    Snickerdoodle Bread

    If you like a Snickerdoodle cookie, you’re going to love this Snickerdoodle bread. It’s a sweet, buttery quick bread studded with luscious cinnamon chips with a crispy cinnamon sugar topping.
    Prep Time15 mins
    Cook Time35 mins
    Additional Time10 mins
    Total Time1 hr
    Course: Popular
    Servings: 18 servings
    Calories: 405kcal
    Author: Barbara Schieving
    Prevent your screen from going to sleep

    Ingredients

    • 3 cups all purpose flour
    • 2 teaspoons baking powder
    • ½ teaspoon salt
    • 2 teaspoons cinnamon
    • 1 cup butter softened
    • 2 cup sugar
    • 4 eggs
    • 2 teaspoons vanilla
    • 1 cup sour cream
    • 1 ½ cup cinnamon chips 1 pkg. Hershey’s
    • 2 tablespoons flour
    • 2 tablespoons sugar
    • 2 teaspoons cinnamon

    Instructions

    • Preheat oven to 350º Spray the bottom of five mini loaf pans (5 ¾ x 3 ¼ x 2 ¼) with cooking spray with flour.
    • In a medium bowl, whisk together 3 cups flour, baking powder, salt and cinnamon. Set aside.
    • In a large mixing bowl, cream together butter and 2 cups sugar, until fluffy, about two minutes. Add eggs one at a time mixing well after each addition. Add vanilla and sour cream and mix to combine. Add flour mixture and mix just until combine. Do not overmix. Coat the cinnamon chips with 2 tablespoons flour and stir into batter.
    • Spoon batter into greased pans (Don’t fill more than ⅔ full.) Combine 2 tablespoons sugar and 2 teaspoons cinnamon and sprinkle over the top of the batter in the pans.
    • Bake for 35 to 40 minutes until a toothpick inserted into a crack in the center of the loaf comes clean. Remove from oven and let cool 10 minutes before removing from pan. Remove from pan and let cool completely before serving.

    Video

    Notes

    You can also make this in two 9×5 loaf pans. Bake at 350º for 60 to 70 minutes or until a toothpick inserted into a crack in the center of the loaf comes out clean

    Nutrition

    Serving: 1g | Calories: 405kcal | Carbohydrates: 54g | Protein: 4g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 215mg | Fiber: 1g | Sugar: 36g

    In addition to my Snickerdoodle bread, the other two quick breads I made for the Great American Bake Sale were Pumpkin Chocolate Chip Bread and Chocolate Chocolate Chip Bread. You’ll definitely want to try those breads too. 

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    collage of Cinnamon Sugar Topped Snickerdoodle Bread with Cinnamon Chips by Barbara Bakes
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    about us

    About Melissa & Barbara

    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

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      Recipe Rating




    1. DEANNA

      October 31, 2019 at 12:33 pm

      Can I reduce the amount of sugar to 1 1/4 cups? 2 cups seems way to much to me for a quick bread.

      D

      D

      Reply
      • Barbara Schieving

        October 31, 2019 at 12:37 pm

        Hi Deanna – no, when you change up a recipe that significantly, you need to make other changes as well.

        Reply
    2. Kimiko Griffith

      October 20, 2019 at 2:26 pm

      Can you make this into muffins? 

      Reply
      • Barbara Schieving

        October 21, 2019 at 1:21 pm

        I haven’t tried it, but I assume it would work well, similar to this recipe https://www.barbarabakes.com/cinnamon-zucchini-muffins/

        Reply
      • Donna Hindle

        January 14, 2020 at 4:01 pm

        We have made this in muffin pans.  Turned out very nice, just don’t overbake them.  We made one lg. Loaf and the rest muffins.

        Reply
        • Barbara Schieving

          January 14, 2020 at 4:36 pm

          Muffins sound fun – thanks for sharing Donna!

          Reply
    3. Vikki BAUER

      July 23, 2019 at 4:22 pm

      Great Breads

      Reply
      • Barbara Schieving

        July 23, 2019 at 4:49 pm

        Thanks!

        Reply
    4. Carol

      April 08, 2019 at 12:55 pm

      I haven’t made this recipe in so long….now I’m craving it. Looking forward to trying your new version! I have plenty of cinnamon chips in the freezer.

      Reply
    5. Sheila B

      December 09, 2018 at 2:51 pm

      I have my first batch in the oven right now. I’m concerned about the batter, it was about the consistancy of cookie batter, is that right for this recipe? I’ve been over and over the recipe to make sure I had all the ingredients right.

      Reply
      • Barbara Schieving

        December 09, 2018 at 3:41 pm

        Hi Sheila – the batter is quite thick, not like a thin cake batter, but probably not as thick as a cookie dough. However, it should still taste great.

        Reply
    6. Kenna

      November 18, 2018 at 7:08 pm

      I used 2 typical-sized loaf pans and substituted caramel chips for the cinnamon chips. I absolutely love the look and texture of this quick bread recipe. Both loaves ended up with that lovely crack down the center. It almost reminds me of coffee cake. Thanks for this one!

      Reply
      • Barbara Schieving

        November 18, 2018 at 10:34 pm

        Sounds like delicious changes – thanks for sharing Kenna!

        Reply
    7. Wendy

      November 06, 2018 at 1:45 pm

      Don’t be fooled by the size of these loaves, they pack a flavorable punch!! Just took my 5 mini loaves out of the oven and the house smells awesome! This recipe was so quick and easy and after I wrap them and freeze them, I have 5 delicious little loaves to give for the holidays! Thank you Barbara!!

      Reply
      • Barbara Schieving

        November 06, 2018 at 8:45 pm

        Thanks Wendy – such an awesome review!

        Reply
    8. Linsey

      September 30, 2018 at 11:00 am

      I just made this bread for the second time this week! I did swap out the sour cream for full fat Greek yogurt and it was delicious! I can’t compare it to the sour cream version but in my past experience, sour cream and Greek yogurt swap out nicely, with no flavor or texture change.

      Reply
      • Barbara Schieving

        September 30, 2018 at 11:02 am

        Thanks Linsey! I often substitute sour cream and Greek yogurt in recipes as well.

        Reply
    9. Diane Hart

      August 21, 2018 at 9:38 pm

      Made this bread for the first time tonight. Turned out very well. Used the chocolate chips I had. Cut the recipe in half to make 1 large loaf. When the middle was raised, but still needed some baking, I turned the heat down to 300°, and finished it out. I also greased my Corning French White loaf pan then custom cut parchment paper to make strips to lay in the pan leaving longer ends overlapping the handles. Then I cut another strip. & laid it crossways. Greasing between, and then leaving o her lapped ends. This was so it came out of the pan easily after baking. Worked well. This recipe is a keeper. Thanks for posting it.

      Reply
      • Barbara Schieving

        August 21, 2018 at 9:56 pm

        Thanks for sharing your tips Diane! Glad it was a hit 🙂

        Reply
    10. Teresa

      May 22, 2017 at 1:04 pm

      I made into square muffins yesterday so I can freeze some for later. They turned out absolutely delicious!!!!! A keeper of a recipe for sure!

      Reply
    11. Anna

      March 05, 2017 at 12:42 pm

      Hi Barbara!

      This is a wonderful recipe! I usually don’t post replies, but I just had to let you know that we are enjoying this cake very much. I made it yesterday, did not have the cinnamon chips and also no vanilla (you mean vanilla from a pod right, not the vanilla sugar?). But it came out great. Made it in two loaf pans, not sure about the sizes. I especially love the texture. 

      Best wishes from Sweden!

      Reply
      • Barbara Schieving

        March 06, 2017 at 4:49 am

        Hi Anna – so nice to hear how much you loved it. It’s vanilla extract, but from a pod would be even better.

        Reply
    12. Marina Gibbons

      January 13, 2017 at 9:12 pm

      My sisters and I made the 5 mini loaves to include in our cookie plates we gave to neighbors – they were a hit!   Yes, they were crackly on top but I expected that, actually….we sliced them while cool and they held up as the centerpiece of our cookie platters…..loved them so much I have the two loaves version in the oven now!   I did grease the pans and lined these with parchmant, also greased.  We shall see how they come out.   It already smells insane in here.   I do think altitude might be affecting some…..don’t know….they are yummy and awesome and now on repeat here.   Thank you for this recipe.

      Reply
    13. Carol Rouly

      October 24, 2016 at 7:07 am

      I just found your site. Looking forward to some great recipes. Thank you

      Reply
    14. Cindy

      August 30, 2016 at 8:14 pm

      I’ve made this twice and have had the same disappointing experience, it cooks up with a hard top crust, which the cinnamon sugar blend falls right off, and it develops a deep sink hole in the middle…….are you sure it’s baking powder to be used? I have other quick bread recipes that use baking soda, just wondering

      Reply
      • Barbara Schieving

        August 30, 2016 at 8:21 pm

        Hi Cindy – sometimes the pan you use will make a big difference. Have you tried using a different pan? Have you checked your oven to see if it’s baking at the proper temperature? You can also try cooking the bread until the middle has risen and then add the cinnamon sugar topping. You could try using baking soda because you do have the acid in the sour cream to activate it, but baking powder is more effective than baking powder. I’ve made this recipe many many times and I know it works. Sorry you’re having trouble with it.

        Reply
      • Dolores Neilson

        February 09, 2017 at 8:06 pm

        Cindy…one baker below claims hers fills 5 mini pans but  takes 50 minutes to bake. It just sounds like it’s underbaked. Of course, centers fall when that happens. 

        Reply
      • Stephanie

        December 28, 2021 at 8:30 am

        I know this is several years late, but I have made this recipe for years and always have problems if I try to make larger loaves with the center not being done. The mini loaves always worked out great. This year I purchased 30 foil mini loaves (very slight deviations from the measurements listed in the recipe) and they turned out perfect and were great gifts for the neighbors. Don’t give up – this recipe is amazing. 🙂

        Reply
        • Barbara Schieving

          December 28, 2021 at 8:55 am

          Thanks for sharing your tips Stephanie! Sounds like great neighbor gifts.

          Reply
    15. LCampbell

      August 23, 2016 at 1:02 pm

      I live in Athens, Ga. There is no such item as cinnamon chips in my grocery store. I refuse to order this kind of thing off the internet. What a shame, it sounds good.

      Reply
      • Barbara Schieving

        August 23, 2016 at 1:11 pm

        No worries – just make it without the cinnamon chips.

        Reply
        • Jennifer

          March 12, 2019 at 1:44 pm

          I’ve seen other recipes call for butterscotch chips as a sub. Cinnamon chips only come during Christmas in my area.

          Reply
          • Barbara Schieving

            March 12, 2019 at 5:34 pm

            Yes – butterscotch chips are a good alternative.

            Reply
      • Angel Allison

        November 03, 2016 at 4:18 pm

        I ran into this problem during the holidays when stores ran out of cinnamon chips. I found a recipe to make my own and I felt the flavor was much better than store bought.

        Reply
    16. Nagi@RecipeTinEats

      April 27, 2016 at 7:39 pm

      Yummy! Snickerdoodle bread! It looks great! And I love the addition of cinnamon for additional flavor!

      Reply
    17. Julie

      January 04, 2016 at 10:26 pm

      Hello.. wanted to thank you for this recipe I have made it or 4years for Chritmas morning……family loves it !!!……only thing is……it always fills 6 mini pans and it takes 50 minutes to cook……just wondering if you know why I am getting more batter then 5 pans, and why it takes so long to cook? not complaining…it taste great…..just curious…..Thanks again 🙂 🙂

      Reply
      • Barbara Schieving

        January 05, 2016 at 6:00 am

        Thanks Julie – what a fun Christmas morning tradition. This smells so great while it’s baking – perfect for Christmas. Maybe it’s a difference of pan shape and material, ovens, or even humidity or altitude? Where are you located?

        Reply
    18. Alison @ Ingredients, Inc.

      December 13, 2015 at 3:58 pm

      OMG Looks so good!

      Reply
    19. jerry quinn

      October 13, 2015 at 2:06 am

      sis gave me new and improved recipe (and it is), but cinnamon chips are not available yet (seasonal thing here in asheville), so I picked up some pumpkin spice chips, substituted pumpkin pie spice for cinnamon and had some excellent pumpkindoodle bread.

      Reply
    20. Mariah

      November 23, 2014 at 7:48 am

      Hubs and I made this last night for the first time and it was delicious! The only problem was, it wouldn’t come out of the pans without completely falling apart. I can’t figure out what we did wrong. Any ideas? Still tasted great, though!

      Reply
      • Jill

        November 23, 2014 at 11:21 am

        Hmmm–did you do it in the small pans, it the 9×5 pans. I made this twice, both times in the 9×5 pans, and had no issues with then coming out of the pans. I made sure I waited at least 10 mins before removing from pans. Maybe let them sit in there a little longer? Sorry wish I could be more help.

        Reply
        • Barbara Schieving

          November 23, 2014 at 1:08 pm

          Thanks Jill – so glad you enjoyed it enough to make it twice. I wondered if it needed to cool in the pan a bit longer too.

          Reply
          • Jill

            November 23, 2014 at 1:47 pm

            It is so good. I forgot to tell you that I did find cinnamon chips at Walmart, so I used them the second time. I will definitely make it again. Me,y hubby, and kids all loved it. I love to bake/cook and am always looking for recipes. Thanks again!

            Reply
            • Mariah

              November 23, 2014 at 2:03 pm

              Thanks guys. I used five mini-loaf pans. They still won’t come out today, but they’re yummy with a spoon! I’ve done something wrong, just not sure what.

        • Roxanne

          December 23, 2016 at 6:37 pm

          I used the mini pans and had the same issue. I finally froze the baked bread and cut the baking tin off and it came out fine. However, the recipe I used didn’t not call for greasing and flooring the pans which I think is a must. Won’t make that mistake again!

          Reply
      • Barbara Schieving

        November 23, 2014 at 1:06 pm

        Hi Mariah – A couple of things can cause the bread to fall apart – undercooking, improper measuring, not letting the loaf cool in the pan a little while before removing it, and making substitutions or additions to the recipe. Those are my best guesses. So glad you enjoyed the bread.

        Reply
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