This Snickerdoodle Bread is a soft, buttery quick bread recipe that’s perfect for cinnamon lovers! With a cinnamon sugar swirl running through every slice and a crisp cinnamon sugar topping, this homemade snickerdoodle bread tastes just like your favorite snickerdoodle cookie, but in loaf form.
One of my favorite things to bake is quick bread because it’s easy to make and there are endless varieties to enjoy. From my Copycat Starbucks Banana Bread and Libby’s Pumpkin Bread to Blueberry Cream Cheese Bread, I love them all. But this Snickerdoodle Bread recipe has become a family favorite. It has a soft, buttery texture with warm cinnamon sugar flavor in every bite. My kids love a slice warmed up before school, and I enjoy one with my morning cup of coffee.
Quick Look: Snickerdoodle Bread
- Prep Time: 10 minutes
- Bake Time: 60-65 minutes (or 30-35 minutes for mini loaves)
- Yield: 12 slices or 5 mini loaves
- Main Ingredients: Butter, sugar, cinnamon, sour cream, flour, eggs
- Texture: Soft, buttery crumb with a cinnamon sugar swirl and crisp topping
- Best For: Breakfast, brunch, dessert, holiday gifting, or an afternoon snack
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Add me as a trusted Google source.Made it today. Turned out great🥰 Followed the recipe, did add cream of tarter. Did not add chocolate chips. Great recipe!!!
Ingredient Notes
This snickerdoodle bread recipe can be made as one large loaf, mini loaves, or muffins. Full ingredient amounts and instructions are in the printable recipe card below.
- Sour Cream: Full-fat sour cream creates a soft, moist loaf with a tender crumb. Plain Greek yogurt can be substituted in equal amounts.
- Baking Powder: This is the leavening agent that helps the bread rise. Make sure it’s fresh for the best results.
- Ground Cinnamon: Cinnamon gives this bread its signature snickerdoodle flavor. Use fresh ground cinnamon for the best taste.
- Mini Chocolate Chips or Cinnamon Chips (Optional): Mini chocolate chips add little bits of sweetness, while cinnamon chips add even more warm cinnamon flavor. Cinnamon chips can often be found seasonally at grocery stores during the fall and holiday baking season.
Variations
- Cinnamon Chips: Fold 1 cup into the batter for even more warm cinnamon flavor. They’re often available seasonally at many grocery stores during the fall and holiday baking season.
- Mini Chocolate Chips: Add 1 cup for little pockets of sweetness throughout the loaf.
- Greek Yogurt: Substitute plain Greek yogurt for the sour cream in equal amounts.
- White Chocolate or Butterscotch Chips: Swap these for the mini chocolate chips for a different flavor.
- Mini Loaves or Muffins: Divide the batter between mini loaf pans or muffin tins. Bake mini loaves for 30-40 minutes or muffins for 20-25 minutes, checking for doneness with a toothpick.
How to Make Snickerdoodle Quick Bread
Step 1. Preheat the oven to 350°F. Grease 5 mini loaf pans or 1 large loaf pan. In a large bowl, cream together the butter, sugar, salt, and cinnamon until well combined.
Step 2. Mix in the eggs, vanilla extract, and sour cream until the wet ingredients are fully combined.
Step 3. Stir the dry ingredients into the wet ingredients until just combined. Don’t overmix the batter.
Step 4. Gently fold in the optional mini chocolate chips or cinnamon chips until evenly distributed throughout the batter.
Step 5. Spread half of the thick batter into the prepared loaf pan(s). In a small bowl, combine the sugar and cinnamon, then sprinkle half over the batter. Top with the remaining batter and finish with the remaining cinnamon sugar mixture.
Step 6. Bake the mini loaves for 30-35 minutes or the large loaf for 60-65 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Recipe Tips
- Don’t overmix. Stir just until the batter is combined for a soft, tender loaf.
- Measure flour correctly. Spoon and level the flour to avoid a dense loaf.
- Test for doneness. Insert a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool before slicing. Let the bread cool on a wire rack so the crumb can set.
- High altitude tested. This recipe has been tested at approximately 6,000 feet with great results.
If you love easy quick bread recipes, you’ll also want to try my Brown Sugar Bread or Cinnamon Roll Quick Bread for another delicious breakfast or afternoon snack.
Storage
- Counter: Store snickerdoodle bread in an airtight container at room temperature for up to 3 days.
- Refrigerator: Store in an airtight container for up to 1 week.
- Freezer: Wrap the cooled loaf tightly in plastic wrap and foil, or place slices in a freezer-safe bag. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.
Snickerdoodle Bread Recipe FAQs
It’s a soft, buttery quick bread inspired by the classic snickerdoodle cookie. A cinnamon sugar swirl and topping give every slice its signature warm, sweet flavor.
This usually happens if it’s underbaked, the oven door is opened too early, or too much leavening is used. Bake until a toothpick inserted into the center comes out clean and avoid overmixing the batter.
Yes! The batter is thicker than many quick bread recipes because of the sour cream. This helps create a soft, moist loaf while supporting the cinnamon sugar swirl as it bakes.
More Snickerdoodle Recipes You’ll Love
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Snickerdoodle Bread Recipe
Ingredients
- 1 cup butter softened
- 1 ½ cups granulated sugar
- ½ teaspoon salt
- 2 teaspoon ground cinnamon
- 3 large eggs
- 1 teaspoon vanilla extract
- ¾ cup sour cream
- 2 ½ cups all-purpose flour
- 2 teaspoon baking powder
- ½ cup mini chocolate chips or cinnamon chips optional
Cinnamon Sugar Topping
- 3 tablespoon granulated sugar
- 3 teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F. Grease 5 mini loaf pans or 1 large loaf pan. Cream together the butter, sugar, salt, and cinnamon.
- Mix in the eggs, vanilla extract, and sour cream until the wet ingredients are fully combined.
- Stir the dry ingredients (flour and baking powder) into the wet ingredients until just combined. Don't overmix the batter.
- Gently fold in the optional mini chocolate chips or cinnamon chips.
- Spread half of the batter into the prepared loaf pan(s). In a small bowl, combine the sugar and cinnamon, then sprinkle half over the batter. Top with the remaining batter and finish with the remaining cinnamon sugar mixture.
- Bake the mini loaves for 30-35 minutes or the large loaf for 60-65 minutes, or until a toothpick inserted into the center comes out clean. Let cool slightly before transferring to a wire rack.
Notes
- The batter will be thick, which helps support the cinnamon sugar swirl while baking.
- Spoon and level the flour for the best texture.
- Store in an airtight container for up to 3 days or freeze for up to 3 months.
- This recipe has been tested at approximately 6,000 feet with great results.
Nutrition
brandy says
oh my!! this looks fantastic. but i dont see any cream of tartar in the ingredient list. how much would you suggest? 1/2 teaspoon?
Kristin says
Thanks! You don’t need to add cream of tartar, however, if you want to, you would want to add about 1 tsp! Hope you enjoy!
Pat Roberson says
am I supposed to swirl the batter?
Kristin Hayes says
You “can”, however, by simply adding a middle layer of cinnamon sugar plus on top, you don’t “need” to! Hope you enjoy!
Carol says
Made it today. Turned out great🥰
Flowed the recipe did add cream of tarter.
Did not add chocolate chips.
Great recipe!!!
Kristin says
Yay! Glad you enjoyed!!
Leckerd says
Oh my gosh..if you don’t have have a printer just write with a pen in a notebook. Am I showing my age? LOL. I keep a notebook just for recipes like this so I can keep it in the kitchen where it’s handy instead of taking my ipad that can get food on it or drop.
Kristin says
Haha!
Sara says
My cook time was A LOT longer than suggested but that may just be my oven. I did do one large glass bread pan (all I had) which might affect cook time. I also used tbsps of cinnamon instead of tsps (because I luuurrrvvve cinnamon). It smells so yummy!
Kristin says
Hope you enjoyed it!! You can’t go wrong with adding more cinnamon, its so tasty!!
Jean says
In one spot you say you have never tried it with cream of tartar and in another response you say you have tried it both ways and it’s “great” either way.
Please clarify.
Also, you mention both 4 and 5 mini pans, and another person said 3 were perfect. What do you think would be best?
I’m self isolating with Covid19 and can’t afford to toss anything.
Thank you!
Kristin says
I hadn’t tried it when I responded to that comment, but since have. Personally, it didn’t really change anything, so I have stuck to not using the cream of tartar. The results with and without were the same for me. As for 4-5 mini pans versus people using 3, it depends on how full you fill the pans. I don’t fill mine more than about halfway, so I get 4 pans. However, on the occasions I overfill, I too will end up with 3 mini pans.
Hope you enjoy! I actually just made this last week and it was a hit. I made one large loaf, but it was gone within a day or two! Enjoy!!
Jean Brazeau says
Does this bread have any baking soda or baking powder in it?
Kristin Hayes says
Yes, baking powder! If you scroll to the printable recipe card at the bottom, you’ll see all ingredients listed. Hope you enjoy!
Autumn says
Had to bake for an additional 30 min but it is good.
Kristin says
Glad you enjoyed it! Did you make one large loaf? If so, that would explain the additional time as I have it written for mini loaves 🙂
Amy says
It sticks to pans and crumbkes. Can’t get to release from pan. What do you recommend.
Kristin says
Oh no! Are you spraying or greasing the pan first? If so, try greasing AND flouring the pan. I had some older pans a few years back where the non stick lining wore off, I had to grease and flour them and it released perfectly! Try that and let me know!!
Kerri says
How many points per serving on new plan?
Kristin says
I am not positive as I don’t know a lot about points, but from what I researched, it is about 4 points per serving!