Snickerdoodle bread is the perfect dessert that melts in your mouth — soft, buttery, and bursting with warm cinnamon-sugar goodness in every bite. This unique twist on a classic dessert combines the moist texture of homemade bread with a sweet, spiced flavor, all topped with a golden cinnamon-sugar crust!
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You know how much I love snickerdoodle cookies, right? Well, I just discovered something even better — snickerdoodle bread! It’s like someone took all that nice cinnamon-sugar goodness and packed it into the most amazing loaf.
Every slice has these pockets of melty cinnamon chips that are delicious with each bite. Trust me, you won’t be able to stop at one slice. Plus it just smells amazing while it’s baking, maybe like a heavenly bakery with the warm cinnamon and vanilla.
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Why You’ll Love This Snickerdoodle Bread Recipe
- Easy to Make: With simple ingredients you probably have in your pantry and basic instructions, this recipe is a breeze to follow. It’s a pretty foolproof quick bread so don’t be afraid to whip up a loaf.
- Incredible Aroma: As this bread bakes, it fills your home with the nice aroma of warm cinnamon and sugar. It’s the kind of smell that makes everyone ask, “What’s in the oven?” and creates an inviting, comforting atmosphere.
- Perfect Gift: Nothing says “I care” like a homemade loaf, and this one stays moist for days, and is special enough to make any recipient feel truly appreciated.
- Crowd Favorite: Whether served at brunch, coffee dates, or holiday gatherings, watch faces light up when they taste this special twist on everyone’s favorite cookie in bread form.
🍰 Oh, you know what was a total hit last weekend? Snickerdoodle coffee cake! If you’re ever looking to wow everyone, that’s the one to go for.
Recipe Ingredients
- Flour
- Baking powder
- Salt
- Cinnamon
- Butter
- Sugar
- Eggs
- Vanilla
- Sour cream
- Cinnamon chips – I love Hershey’s cinnamon chips.
See the recipe card below for full information on ingredients and quantities.
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 also get them on Amazon.
I suggest stocking up while they are in the local markets during the holidays so you have them on hand all year!
How to Make Snickerdoodle Bread
Step 1: In a medium bowl, whisk together 3 cups flour, baking powder, salt and cinnamon. Set aside.
Step 2: 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.
Step 3: Add vanilla and sour cream and mix to combine.
Step 4: Add flour mixture and mix just until combined. Do not over mix! Coat the cinnamon chips with 2 tablespoons flour and stir into batter.
Step 5: Spoon batter into greased pans, no more than ⅔ full. Combine 2 tablespoons sugar and 2 teaspoons cinnamon and sprinkle over the top of the batter in the pans.
Step 6: Bake for 35 to 40 minutes until a toothpick inserted into a crack in the center of the loaf comes out clean. Remove from oven and let cool 10 minutes before removing from pan. Let cool completely before serving.
Recipe FAQs
You can substitute butterscotch chips or white chocolate chips mixed with an extra teaspoon of cinnamon. Some bakers even use a mixture of both for a delicious twist.
Don’t worry – that crack is actually desirable! It’s completely normal for quick breads to split on top as they rise. This creates the perfect crevice for that signature cinnamon-sugar topping to settle into.
Yes! Use a gluten-free all-purpose flour blend as a 1:1 substitute for regular flour. Be sure to check that other ingredients, like cinnamon chips, are also gluten-free
Expert Tips
- Use Room-Temperature Ingredients: Let your butter and eggs come to room temperature before mixing.
- Perfect Your Swirl: When adding the cinnamon chip mixture, gently swirl it through the batter with a knife just once or twice.
- Coat Cinnamon Chips in Flour: Toss cinnamon chips in a little flour before adding them to the batter. This prevents them from sinking to the bottom of the bread while it bakes.
- Pan Preparation: Line your loaf pan with parchment paper with overhanging edges instead of just greasing it. This ensures easy removal and prevents the sweet topping from sticking to the pan.
- Test for Doneness Early: Start checking the bread a few minutes before the recommended baking time. Insert a toothpick in the center—if it comes out with just a few crumbs, it’s ready.
Storage Tips
This snickerdoodle bread stays fresh at room temperature for up to 4 days when stored in an airtight container or wrapped tightly in plastic wrap. For maximum freshness, place a paper towel in the bottom of your container to absorb any excess moisture.
If you want to keep it longer, slice the cooled bread, wrap individual portions in plastic wrap, then place in a freezer bag – it’ll stay delicious for up to 3 months in the freezer. Just thaw slices overnight in the fridge or pop them in the toaster for a quick warm-up that brings back that fresh-baked taste.
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 (aka 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 Cookie (aka skookie) – a big snickerdoodle cookie studded with cinnamon chips baked in a cast iron skillet
More Quick Bread Recipes to Consider
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Snickerdoodle Bread
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
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, no 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 out clean. Remove from oven and let cool 10 minutes. Remove from pan and let cool completely before serving.
Video
Notes
- This snickerdoodle bread makes an excellent base for French toast – the extra cinnamon-sugar coating caramelizes beautifully on the griddle.
- For an extra special twist, try adding finely chopped toasted pecans to the cinnamon-sugar topping for a delightful crunch.
- The bread tastes even better on day two when the cinnamon flavors have had time to develop and meld together.
- 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.
DEANNA
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
Barbara Schieving
Hi Deanna – no, when you change up a recipe that significantly, you need to make other changes as well.
Kimiko Griffith
Can you make this into muffins?
Barbara Schieving
I haven’t tried it, but I assume it would work well, similar to this recipe https://www.barbarabakes.com/cinnamon-zucchini-muffins/
Donna Hindle
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.
Barbara Schieving
Muffins sound fun – thanks for sharing Donna!
Vikki BAUER
Great Breads
Barbara Schieving
Thanks!
Carol
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.
Sheila B
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.
Barbara Schieving
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.
Kenna
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!
Barbara Schieving
Sounds like delicious changes – thanks for sharing Kenna!
Wendy
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!!
Barbara Schieving
Thanks Wendy – such an awesome review!
Linsey
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.
Barbara Schieving
Thanks Linsey! I often substitute sour cream and Greek yogurt in recipes as well.
Diane Hart
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.
Barbara Schieving
Thanks for sharing your tips Diane! Glad it was a hit 🙂
Teresa
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!
Anna
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!
Barbara Schieving
Hi Anna – so nice to hear how much you loved it. It’s vanilla extract, but from a pod would be even better.
Marina Gibbons
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.
Carol Rouly
I just found your site. Looking forward to some great recipes. Thank you
Cindy
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
Barbara Schieving
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.
Dolores Neilson
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.
Stephanie
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. 🙂
Barbara Schieving
Thanks for sharing your tips Stephanie! Sounds like great neighbor gifts.
LCampbell
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.
Barbara Schieving
No worries – just make it without the cinnamon chips.
Jennifer
I’ve seen other recipes call for butterscotch chips as a sub. Cinnamon chips only come during Christmas in my area.
Barbara Schieving
Yes – butterscotch chips are a good alternative.
Angel Allison
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.
Nagi@RecipeTinEats
Yummy! Snickerdoodle bread! It looks great! And I love the addition of cinnamon for additional flavor!
Julie
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 🙂 🙂
Barbara Schieving
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?
Alison @ Ingredients, Inc.
OMG Looks so good!
jerry quinn
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.
Mariah
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!
Jill
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.
Barbara Schieving
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.
Jill
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!
Mariah
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
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!
Barbara Schieving
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.