This soft and buttery Snickerdoodle Bread is the perfect quick bread recipe for cinnamon lovers! With a cinnamon sugar swirl running through every slice and a crunchy cinnamon topping, this homemade snickerdoodle loaf tastes just like your favorite cookie-but in cozy bread form.
One of my favorite things to bake is quick bread. There are endless varieties and no yeast required! From my Copycat Starbuck’s Banana Bread and Libby’s Pumpkin Bread to blueberry cream cheese bread, I love them all. But this Snickerdoodle Bread has become a family favorite. It tastes like a soft, cinnamon sugar cookie in bread form. My kids love a slice warmed up before school, and I enjoy mine with a cozy cup of coffee.
Why You’ll Love Old Fashioned Snickerdoodle Bread
- Quick and Easy– Comes together in one bowl and is oven-ready in under 10 minutes!
- Cinnamon Sugar Flavor– Sweet, buttery, and loaded with cinnamon in every bite.
- Freezer Friendly– Make a double batch and save a loaf for later!
- Perfect Anytime– Enjoy this snickerdoodle quick bread for breakfast, dessert, or snack time.
Ingredients for Cinnamon Sugar Bread
This cinnamon swirl bread can be made into muffins, mini loaves, or one large loaf. See the printable recipe card below for full measurements.
- Butter– Unsalted, softened
- Sugar- White granulated
- Salt– A pinch to balance flavor and help with rise
- Cinnamon– Ground cinnamon gives this bread its signature taste
- Eggs– Room temperature
- Vanilla Extract– Use pure versus imitation
- Sour Cream– Full-fat is best; Greek yogurt works too
- Flour– All-purpose flour
- Baking Powder– Ensure freshness, try to replace every 6 months
- Mini Chocolate Chips or Cinnamon Chips (optional)
Variations
- Cinnamon Chips– Add 1 cup to the batter for even more cinnamon goodness.
- Chocolate, White Chocolate, or Butterscotch Chips– Adds sweetness and flavor variety.
- Greek Yogurt– Substitute for sour cream in equal amounts.
- Raisins or Chopped Nuts– Stir in ½ cup for a different texture.
- Mini Loaves or Muffins– Bake in mini loaf pans for 30-40 mins or muffin tins for 20-25 mins.
How to make Snickerdoodle Quick Bread
Preheat oven to 350°F. Grease 5 mini loaf pans or 1 large loaf pan. In a large bowl, cream together butter, sugar, salt, and cinnamon.
Mix in eggs, vanilla, and sour cream.
Stir in flour and baking powder until just combined (don't overmix).
Fold in optional chocolate or cinnamon chips.
Spread half the thick batter into prepared pans. In a small bowl, combine 3 tablespoon sugar + 3 teaspoon cinnamon. Sprinkle over batter. Repeat layers, ending with cinnamon sugar.
Bake mini loaves for 30-35 mins or large loaf for 60-65 mins, until golden and a toothpick comes out clean. Cool slightly on a wire rack before serving.
Recipe Tips
- Don't overmix-mix just until combined.
- Ovens vary, so check the bread early to avoid overbaking.
- Don’t overfill your pan as this will cause the loaf to collapse in the center. About ¾ 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.
- Works great at high altitude (tested at 6000 ft).
How to Store Snickerdoodle Bread
- Room Temp: Store cooled bread in an airtight container up to 3 days.
- Fridge: Stays fresh up to 5 days.
- Freezer: Wrap cooled bread tightly and freeze for up to 3 months.
- Make-Ahead: Assemble batter and refrigerate up to 24 hours. Add a few extra minutes to bake time.
Frequently Asked Questions
A buttery, moist cinnamon sugar bread that mimics the flavor of a snickerdoodle cookie. It has cinnamon throughout and a crunchy cinnamon sugar topping.
Either it wasn't baked through or was overfilled. Only fill pans ⅔ to ¾ full.
Yes! It's thick but spreads out during baking. Use a spoon to even it out in the pan.
More Quick Bread Recipes to Try
Snickerdoodle Bread is the perfect blend of cozy cinnamon sugar flavor and moist, buttery texture. This easy snickerdoodle quick bread makes a tasty breakfast, snack, or dessert-like the cookie, but better! ❤️ Tried it? Pin it, Save it, Share it, and Rate below-I'd love to hear what you think!
Want to save this recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
Snickerdoodle Quick Bread Recipe
Ingredients
- 1 cup butter, softened
- 1 ½ cups sugar
- ½ teaspoon salt
- 2 teaspoon ground cinnamon
- 3 eggs
- 1 teaspoon vanilla extract
- ¾ cup sour cream
- 2 ½ 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.
- Cream butter, sugar, salt, and cinnamon in a large bowl.
- Add in the eggs, vanilla, and sour cream.
- Stir in flour and baking powder until just combined.
- Fold in the chocolate chips (optional).
- Pour half the batter (it will be thick) into the prepared loaf pans.
- Mix 3 tablespoon sugar and 3 teaspoon cinnamon in a small bowl. Sprinkle over batter. Add remaining batter and repeat topping.
- Bake mini loaves 30-35 mins or large loaf 60-65 mins, until a toothpick comes out clean.
- Let cool slightly, then remove from pans and enjoy!
Notes
- Don't over-mix-mix just until combined.
- Ovens vary, so check the bread early to avoid over-baking.
- Fill pans only ⅔ to ¾ full to prevent collapsing.
- Fully grease pans so bread releases easily.
- Works great at high altitude (tested at 6000 ft).
- Cinnamon Chips - Add 1 cup to the batter for even more cinnamon goodness.
- Chocolate, White Chocolate, or Butterscotch Chips - Adds sweetness and flavor variety.
- Raisins or Chopped Nuts - Stir in ½ cup for a different texture.
- Mini Loaves or Muffins - Bake in mini loaf pans for 30-40 mins or muffin tins for 20-25 mins.
- Greek Yogurt - Substitute for sour cream in equal amounts.
- Room Temp: Store cooled bread in an airtight container up to 3 days.
- Fridge: Stays fresh up to 5 days.
- Freezer: Wrap cooled bread tightly and freeze for up to 3 months.
- Make-Ahead: Assemble batter and refrigerate up to 24 hours. Add a few extra minutes to bake time.
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!
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!!
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!