This Snickerdoodle Bread is an easy quick bread that comes together using simple ingredients. With swirls of cinnamon sugar throughout and a crispy cinnamon sugar crust, this bread can be enjoyed anytime of the day!
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One of my most favorite things to make is quick bread. Not only are there so many different varieties, but they come together in no time and don’t require yeast. From banana bread, to pumpkin bread, and blueberry cream cheese bread, you can’t go wrong! This bread has quickly become a family favorite due to the similarity of a classic Snickerdoodle Cookie. My kids love enjoying a slice warmed up before school, whereas I love mine with my morning cup of coffee.
Why You’ll Love Old Fashioned Snickerdoodle Bread
- Quick and Easy– using only one bowl, this bread can be oven ready in under 10 minutes!
- Packed with Flavor– with layers of cinnamon sugar throughout a buttery sweet bread, what’s not to love?
- Freezer Friendly– make a double batch and freeze the extra loaf for another date! It will be just as delicious.
- Perfect for any occasion– this snickerdoodle bread recipe is perfect for breakfast, snacks, evening treats, or having guests over!
Ingredients Needed for easy Snickerdoodle Bread
This Cinnamon Swirled Loaf comes together in no time and can be made into mini loaves, muffins, or one large loaf. For exact ingredient amounts and step by step directions, see printable recipe card below.
- Butter– softened, I use unsalted since salt is added additionally into the recipe
- Sugar- white granulated sugar
- Salt– just a pinch combines with the baking powder to give this bread it’s great rise and texture
- Cinnamon– ground cinnamon adds a burst of flavor
- Eggs– large eggs, room temperature
- Vanilla Extract– try to use pure versus imitation
- Sour Cream– any type works, I use full fat, Greek yogurt can also be used in place of the sour cream
- Flour– all-purpose flour
- Baking Powder– ensure freshness, try to replace every 6 months
Variations
- Cinnamon Chips– although these can sometimes be hard to find, they are a tasty addition. About one cup added to the batter prior to baking. Most of the time, you can find them at Target or Walmart during the Holiday season, or order on Amazon or Hershey website.
- Mini Chocolate Chips, White Chocolate Chips, or Butterscotch Chips– these add a burst of sweetness to each bite. Optional, but so yummy.
- Greek Yogurt– plain or vanilla can be used in place of the sour cream.
- Raisins– about 1/2 cup added to the batter prior to baking.
- Chopped Nuts– adds a crunchy addition to the bread, about 1/2 cup added to the batter OR sprinkled on top.
- Muffins– you can make this bread into muffins and bake about 20-25 minutes.
- Mini Loaves– each batch makes about 4-5 mini loaves depending on how high you fill the batter. Bake time varies, but about 30-40 minutes.
How to make Snickerdoodle Quick Bread
- Preheat oven to 350 degrees F and grease 5 mini loaf pans or 1 large loaf pan.
- In a large mixing bowl, cream together the butter, sugar, salt, and cinnamon.
- Add in the eggs, vanilla, and sour cream.
- Add in the flour and baking powder stirring until just combined.
- Pour half batter (it will be thick) into the prepared loaf pans.
- In a small bowl, stir together the 3 tablespoon sugar with 3 teaspoon ground cinnamon. Sprinkle mixture evenly on top of batter. Continue layers ending with remaining cinnamon sugar layer.
- Place pans in oven and bake 30-35 minutes if mini loaves, or 60-65 minutes if large loaf pans, or until snickerdoodle bread looks golden brown and toothpick inserted in center comes out clean.
- Remove from oven and allow to cool slightly on a wire rack before removing from pan and serving!
Recipe Tips
- Do not over-mix the batter as that can cause the bread to become dense. Instead, mix the ingredients together until just combined.
- Since each oven varies in cook time and temperature, keep an eye on the bread about halfway through to keep track of it and make sure it doesn’t over-bake.
- Don’t overfill your pan as this will cause the loaf to collapse in the center. About 3/4 high is perfect.
- Make sure you fully grease your loaf pan and you don’t want this bread to stick. Bottom and sides should be fully coated in grease.
- This recipe does not need to be altered for high altitude as I live at 6000 ft and it works great.
Snickerdoodle Loaf Storing Info
- Storing– once cooled, the bread can be placed in an airtight container or bag at room temperature for up to 3 days or in the fridge up to 5 days.
- Freezing– allow the loaf to fully cool before placing in a freezer safe container or bag up to 3 months.
- Preparing Ahead of Time– this bread can be prepared up to 24 hours in advance and stored covered in the refrigerator with plastic wrap. When ready to bake, simply add a few minutes due to it being chilled.
FAQ’s
What is Snickerdoodle Bread?
The classic cookie version is a sugar cookie generously flavored with cinnamon. Since this is the bread form, it is a sweet, buttery quick bread with a cinnamon addition not only throughout, but also included on top.
Why did the middle of my bread collapse?
Either the bread wasn’t cooked fully through, or the batter was filled too high. If the bread needs to still rise and reaches the top of the pan, unfortunately, it will collapse. Ensure that you don’t fill it past about the 2/3 mark.
Is the batter supposed to be thick?
Yes! It is quite a thick batter going into the prepared pan. I use a small spoon to spread it out evenly in the pan, but don’t be alarmed by the thickness.
More Quick Bread Recipes to try
Zucchini Snickerdoodle Bread– moist, tasty, cinnamon-sweet, and oh-so filling.
Snickerdoodle Banana Bread– take your classic banana bread recipe to the next level! This recipe has a crunchy top coating of cinnamon and sugar, a real crowd pleaser!
Blueberry Bread– moist quick bread stuffed full of fresh blueberries! Super easy to make and a perfect quick breakfast for busy mornings! A great way to use up those extra summer blueberries.
Southern Peach Bread– comes together using only ingredients you may already have on hand! Packed with flavor and no yeast required, this will be a new favorite!
Libby’s Pumpkin Bread– quick and easy bread recipe that combines all the Fall flavors into one tasty treat! Perfectly moist, sweet, and filled with just the right amount of pumpkin, this homemade bread is perfect any time of the day!
Snickerdoodle Quick Bread is a delightful treat that combines the comforting flavors of cinnamon and sugar with the moist texture of traditional quick bread. With its ease of preparation and versatility as a breakfast or dessert option, this recipe is sure to become a favorite. Whether enjoyed fresh out of the oven or toasted with a smear of butter, snickerdoodle quick bread offers a delicious twist on the classic cookie we all know and love. So why not give it a try? Your taste buds will thank you! Comment below if you try it and let me know what you think!
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Snickerdoodle Quick Bread Recipe
Ingredients
- 1 cup butter, softened
- 1 1/2 cups sugar
- 1/2 teaspoon salt
- 2 teaspoon ground cinnamon
- 3 eggs
- 1 teaspoon vanilla extract
- 3/4 cup sour cream
- 2 1/2 cups flour
- 2 teaspoon baking powder
- 1 cup mini chocolate chips (or cinnamon chips) *optional
- 3 tablespoon sugar
- 3 teaspoon ground cinnamon
Instructions
- Preheat oven to 350 degrees F and grease 5 mini loaf pans or 1 large pan.
- In a medium bowl, cream together the butter, sugar, salt, and cinnamon.
- Add in the eggs, vanilla, and sour cream.
- Add in the flour and baking powder stirring until just combined.
- Fold in the chocolate chips (optional).
- Pour half the batter (it will be thick) into the prepared loaf pans.
- In a small bowl, combine the 3 tablespoon sugar with 3 teaspoon ground cinnamon. Sprinkle mixture evenly on top of batter. Continue layers ending with remaining cinnamon sugar mixture on top of bread.
- Place pans in oven and bake 30-35 minutes if mini loaves, or 60-65 minutes if large loaf pans.
- Remove from oven and allow to cool slightly before removing from pan and serving!
Nutrition
brandy
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
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!
Carol
Made it today. Turned out great🥰
Flowed the recipe did add cream of tarter.
Did not add chocolate chips.
Great recipe!!!
Kristin
Yay! Glad you enjoyed!!
Leckerd
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
Haha!
Sara
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
Hope you enjoyed it!! You can’t go wrong with adding more cinnamon, its so tasty!!
Jean
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
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!!
Autumn
Had to bake for an additional 30 min but it is good.
Kristin
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
It sticks to pans and crumbkes. Can’t get to release from pan. What do you recommend.
Kristin
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
How many points per serving on new plan?
Kristin
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!
Kendall
I have made this twice now and each time the middle has sunken in. I have used the larger loaf pans and split the batter into two of the large loaf pans. The outside of the bread bakes no problem but the middle sinks in. It still tastes great and is moist, just wish I knew why it keeps falling in. Yesterday when I made it again it actually came out of the over like it was going to be perfect and as it was cooling it sunk in again.
Kristin
Oh no! I wonder why that happens! Are your ingredients fresh? Sometimes when my flour, baking powder, or soda is older….I have that problem too! So sorry to hear that!
Amanda
What do you think about adding a cinnamon or caramel swirl or even cheesecake? Instead of any of the child’s or raisins.
Kristin
Cinnamon and Caramel for sure would work, as for cheesecake, I am not sure since it would add moisture/liquid to it. I think it is possible, just not sure how to convert it!
Meghann
How much cream of tartar was added to the recipe and if adding it was anything omitted?
Kristin
I personally have never added it, but I have heard of people adding 1 tsp, not omitting anything else!
Sherry L Schlimme
First time I made this the four mini loaves didn’t rise well.and caved in the middle. Just made them again, dividing the batter into just three pans. Perfect! I do add a little cream of Tartar.
Kristin
So glad it worked for you the second time!! Enjoy!
Teresa
Kristen, have you made this by adding the cream of tartar as suggested?
Kristin
Yes, it works great either with or without adding it in! Enjoy!
Carol Staino
Can I use Canned apples and add a bit of cinnamon then add too the bread instead of the chips???
Kristin
Sure, just make sure no extra moisture/liquid is added from the apples bc it might make the bread too moist/soggy. Enjoy!
Sharon Caralli
Is the flour “All Purpose” flour?
Kristin
Yep, sorry for not specifying! All purpose is what you use 🙂
Seter
Can I use self rising flour and if so do I need to add the baking powder toi?
Kristin
If using self rising flour, you would omit the baking powder and salt from this recipe as it is already in the flour! Enjoy!
Julie
I tried this recipe and as soon as the got out of the oven they fell I had to throw all of them away, followed the recipe step by step, don’t understand what happened☹️
Kristin
Oh no! Was it fully cooked?? Was the baking powder fresh? Perhaps it was over-mixed?? I have had that happen a few times before and its always a bummer! So sorry!!
sandy Phipps
I would love to keep this website but, not quite sure how I found it. LOL
Kristin
LOL! Glad you found us! Hope you find lots of recipes you enjoy!!
Kody
Can you substitute the sugar for sugar substitutes because my boyfriend is a diabetic but it sure does look real good
Kristin
Sure! I don’t see why not! I am not sure as to what the conversion would be as each sugar substitute is different, but that should work good!!
Karen
I’m making this now. The instructions say either two large pans or the minis and they are to be filled 2/3 full. However, to get one large pan 2/3 full I used the whole batch. So now I’m confused as to why there wasn’t enough for the 2nd pan. It was very thick like you said.
Kristin
Oops, my bad! It should have read 1 large pan or 5 mini’s. I have corrected that now! Hope you enjoyed the bread!
tensnow
I made this and it was terrible. I did it exactly according to the recipe, but I took it out of the oven 10 minutes early because it had pulled away from the pan and was done when a toothpick was inserted. I was so disappointed. It was very dry and had very little flavor. Much of the topping came off when I turned it out of the pan also. I love snickerdoodles and this didn’t taste at all like the cookie.
Kristin
Oh no! So sorry to hear that! Could it have baked faster in your oven and been overcooked? I just made a batch of this last week and it was moist and flavorful, so I am trying to figure out what would have happened. What a bummer to hear! Again, sorry it wasn’t a hit!
Susan Jeffery
I used mini cinnamon chips and it was awesome! You must use cream of tarter to get the snickerdoodle taste!
Kristin
So glad you enjoyed it!!
Katie Graham
Can you do gluten free for this and how much and what kind of gluten free flour would I use?
Kristin
Good question, I have actually never tried that nor have I ever used gluten free flour, so I don’t think I am a good help, but perhaps Google and experiment? If it turns out, be sure to let me know and I will add to the recipe! Thanks!
Cindy
What are cinnamon chips? Do you mean cinnamon candy? TIA
Kristin
If you look online, they make cinnamon chips which are cinnamon versions of chocolate chips. I have omitted these at times as they can be difficult to find though!
Lisa
Hey, I made this Snickerdoole bread. It was so good even though I tweaked mine a little by accident. Its on my blog today and I shared the link back to your recipe. Have a great day.
Lisa
Kristin
Yea! Glad you enjoyed it! Thanks for the link back!
Debbie A. Gibson
I made this bread. So good!! But it didn’t raise at all. Is it suppose to raise or not?
Kristin
Hmmm, yes, it is supposed to rise a bit! Baking powder fresh??
Sharon Anderson
This would even b better if you poured butter icing over it & made it a cinnabon bread!
Kristin
Ooooo, I like your thinking! That would be a great addition for sure!
Peggy Allen
My kitchen smells wonderful after making this bread. I find it to be like a crumb coffee cake texture! I put a powdered sugar glaze over mine!!!
Kristin
I love the idea of a glaze on this! Yum!!
Cheri Gort
Awesomeness! Can’t wait to try!
Kristin
Yeah!! Hope you enjoy!!
Caron Sanson
I am allergic to milk, Do you have any suggestions to substitute for the sour cream?
Kristin
You can use canned coconut milk I believe, however, be sure to add a splash of lemon juice for the “sour” effect that sour cream gives 🙂
Karen
What size for the large oans, 9 x5? What about the 5 smaller pans? Thanks, it looks like a great recipe, can’t wait to make it!
Kristin
If using large, 9×5 is perfect. As for the mini loaves, I have found that using 4 mini pans is great! However, these can be made in any size pan or as muffins! Enjoy!
Linette
I made 18 muffins out of this and they were wonderful! I froze them since it is just me eating them and they defrosted easily and still tasted just as good. They baked through in about 25 minutes
Kristin
Yea! So glad these were a hit! Great idea on freezing as muffins!!
Barb
How does this bread freeze? I usuall bake loaves in fall and freeze. Would this one be ok for that?
Kristin
Very well, I actually have a few mini loaves in my freezer right now because it is always nice to have available for company 🙂
Karen Eggers
Can I use organic palm sugar instead?
Kristin
Sure, I don’t see why not, I am not sure on amount conversions though 🙁
Desiree Starbuck
Could I use whole grain flour instead of all purpose flour?
Kristin
Sure, I think that is an even conversion? but you may want to double check. Should work great in this recipe though!
Barbara
Love snicker doodles, will try this Tonite,. Also looking for a recipe for ginger snicker doodles cookies.
Kristin
Hope you enjoy this recipe! Ginger Snickerdoodles sound tasty, I have never tried those!
martha vernetti
i go to weight watchers. can you provide the nutrtional information so i can figure the points. thanks
Kristin
Nutrition Information Serving Size: 1 slice (of 10), about 1 3/4 inch thick
Amount Per Serving: Calories: 196 Calories Total Fat: 7g Saturated Fat: 4g Cholesterol: 50mg Sodium: 119mg Carbohydrates: 29g Fiber: 1g Sugar: 16g Protein: 4g
Kristen
Hi Kristin,
Can this recipe be doubled to make 10 mini loaves? Can I just double the amount of each ingredient or would I need to make adjustments for any of the ingredients? Thanks!
Kristin
Absolutely! Just double the recipe! You should get about 10 mini loaves depending on how high you fill each up with batter! Enjoy!!
Gail
Can it be baked in a 9 x 13?
Kristin
I haven’t tried that before, but I don’t see why not! Bars would be tasty! Enjoy!
Kathleen Wessman
Made some this weekend, absolutely delicious. The whole family enjoyed
Kristin
Yea!! Glad you enjoyed it!!
Kathy
I’m confused on the 11/2 cups of sugar??
Kristin
Whoops, my fat fingers caused a typo! Sorry, it has been corrected but it should be 1 1/2 cups!
Virginia Stark
I always copy and paste recipes and pictures to Word. That way I can adjust the font size and style, select the pictures I want, change the layout and make any other adjustments.
Kristin
Great tip, thanks!!
Kerith
Made this with the sea salt caramel chips instead of chocolate chips (my stores don’t carry cinnamon chips). So easy and quick to make!
Kristin
Oh that sounds delicious!! Glad you enjoyed!!
Kathleen & LaVar McAllister
My husband thinks this is fantastic!!
Kristin
Yea!! So glad he enjoyed it!
Eileen
Sounds delicious. I think I would add chopped nuts instead of chocolate chips.
Kristin
Great idea! Or omit chips all together and put a dollop of butter on a warm slice! Yum!!
fundjo
cannot be snickerdoodle bread
snickerdoodles do NOT have chocolate chips
needs a new name
Kristin
Chocolate Chips are optional in this, I use cinnamon chips or omit them, unless my kids request the chocolate. However you choose to make this, hope you enjoy it!
Roxann Owens
Is this plain or all-purpose flour? Thanks. Can’t wait to make this!
Kristin
All purpose 🙂
Dana Leas
I added chopped dates and walnuts and skipped the sour cream and made it as snickerdoodle bars. Yummy
Kristin
Oh yummy! Glad you enjoyed it!
Denise
This bread is delicious! Wondering however how to make it a touch less dense. Any thoughts?
Kristin
Hmmm, I am not sure about that. Just make sure you aren’t over mixing the batter as that can cause it to be a bit denser. Enjoy!
Carol
Can I substitute Zing (organic sugar free) in place of sugar?
Kristin
As long as the conversion is on, sure! I don’t see why not!
Jessica
Mines in the oven right now. I can’t wait!! Can’t believe I was out of flour lol so I used my mother in laws gluten free flour. So I hope it works just the same.
Kristin
Oh yum, how’d it turn out?? Hope it was tasty!
Carol Baum
Do you freeze the uncooked dough or after its baked?
Kristin
Uncooked 🙂
MICHELLE HUOT
https://www.kingarthurflour.com/learn/ingredient-weight-chart.html
BE SURE TO USE THIS. 1 CUP IS 8 OUNCES BY VOLUME NOT WEIGHT.
Kristin
Good catch! I should have mentioned that in my reply, but thank you for catching that and providing the chart!!
Tammy
Cinnamon chips? Not sure my store carries those. Do you prefer the cinnamon chips or choc chips? Thanks!
Kristin
I couldn’t find them for a while in my store either! I love the chocolate chips in this bread, however, I have also omitted all chips and its been just as good!
Palma Shrum
After the salt it states 2 ts of cinnamon. Is that supposed to be tsp or tbsp?
Kristin
Oops, just corrected that to say tsp.
Kristina
What size are the mini loaf pans?
Kristin
5.75 x 3 in. (14.6 x 7.62 cm)
Marc C.
This bread looks delicious. Any recommendations to make this in a bread machine?
Kristin
Hmmm, I am not sure. I’m not much help as I don’t have a lot of experience converting to bread machine. Sorry 🙁
paul Cunningham
how much is a cup – here in England i still use ounces!
Kristin
No problem, 8 oz is 1 cup 🙂
barbara
this was quick and easy…not to mention delicious!
Kristin
So glad you enjoyed it!!
Della Stevenson
How do u prepare the pans? Shortening and flour?
Kristin
I simply spray with cooking spray, but grease works as well, or grease and flour. Whichever you prefer!
Sherry
This looks like a nice cold weather treat with cocoa,tea or coffee.
Kristin
Oh definitely!! With a bit of butter on a warm slice, YUM!!
Betty Culp
Sounds delicious.
Kristin
It definitely is!! Hope you enjoy!
Sharon
I want to try this, if I can print
Kristin
Be sure to click the print friendly button!
KRL724
Without cream of tartar, it’s just cinnamon bread! Add 1/2 teaspoon with the dry ingredients and you’ve got Snickerdoodle Bread Extraordinaire!!
Kristin
Great tip, I will try that next time, thanks!
Larry
Do you use the flour shifted or just out out the container?
Kristin
I use it straight out of the container!
Peggy stear
Awesome recipes
Kristin
Thanks!!
DENISE A MCCALL
could i make cupcakes out of this recipe
Kristin
Absolutely! They would be tasty!!
Maureen
This sounds delicious. What size pans would I use to make larger loaves and how long would I cook them?
Kristin
I have used 9 and 10 inch pans, in addition to the mini pans. Any size works, just adjust time. If making large loaves, typically it cooks for about 45-55 minutes, but possibly longer depending on oven 🙂