The Cookin Chicks

Snickerdoodle Bread

by 132 Comments

My family loves when I make mini loaves of bread, to slice and enjoy in the mornings. The kids have it as a snack, while my hubby and I have it for our breakfast, with coffee of course!

Since typically I make banana bread, blueberry bread, or strawberry banana bread, I decided to change things up this week. I was in the mood for something with a cinnamon sugar base, so I made this snickerdoodle bread. This recipe makes about 5 mini loaves of bread, or you can make 2 large loaves.

Not only is this a great morning treat or snack, but it also freezes well, so you can stock up for back to school baking!! My kids loved this and asked me to make it again! I sent some to work with my hubby and it was a bit hit there too!!

Enjoy!

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Snickerdoodle Bread

A flavorful cinnamon/sugar bread that is quick to prepare and makes a tasty breakfast, snack, or sweet treat!
3.7 from 43 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 12
Author: The Cookin' Chicks

Ingredients

  • 1 cup butter, softened
  • 1 1/2 cups sugar
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 3 eggs
  • 1 tsp vanilla extract
  • 3/4 cup sour cream
  • 2 1/2 cups flour
  • 2 tsp baking powder
  • 1 cup mini chocolate chips (or cinnamon chips)
  • 3 tbsp sugar
  • 3 tsp 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 batter (it will be thick) into the prepared loaf pans, filling about 2/3 full.
  • In a small bowl, combine the 3 tbsp sugar with 3 tsp ground cinnamon. Sprinkle mixture evenly on top of batter.
  • 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!
Tried this recipe?Mention @TheCookinChicks or tag #TheCookinChicks!

Here are the loaf pans I use and love: https://amzn.to/2M30thL

 

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Comments

  1. Maureen

    This sounds delicious. What size pans would I use to make larger loaves and how long would I cook them?

  2. 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 🙂

  6. 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!!

  29. Tammy

    Cinnamon chips? Not sure my store carries those. Do you prefer the cinnamon chips or choc chips? Thanks!

  31. 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!

  34. 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.

  39. 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!

  41. Dana Leas

    I added chopped dates and walnuts and skipped the sour cream and made it as snickerdoodle bars. Yummy

  47. 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!

  51. 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!

  53. 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.

  61. 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!

  63. martha vernetti

    i go to weight watchers. can you provide the nutrtional information so i can figure the points. thanks

  64. 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

  65. Barbara

    Love snicker doodles, will try this Tonite,. Also looking for a recipe for ginger snicker doodles cookies.

  69. Barb

    How does this bread freeze? I usuall bake loaves in fall and freeze. Would this one be ok for that?

  70. 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 🙂

  73. 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

  75. 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!

  76. 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!

  78. 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 🙂

  80. 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!!!

  85. Debbie A. Gibson

    I made this bread. So good!! But it didn’t raise at all. Is it suppose to raise or not?

  86. 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

  90. 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!

  92. Susan Jeffery

    5 stars
    I used mini cinnamon chips and it was awesome! You must use cream of tarter to get the snickerdoodle taste!

  94. 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!

  95. tensnow

    1 star
    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.

  96. 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!

  97. 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.

  100. 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!!

  103. 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☹️

  104. 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!!

  113. Sherry L Schlimme

    4 stars
    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.

  117. Amanda

    What do you think about adding a cinnamon or caramel swirl or even cheesecake? Instead of any of the child’s or raisins.

  118. 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!

  119. 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.

  120. 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!

  124. 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!!

  126. 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 🙂

  127. 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!

  128. 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!!

  129. 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!

  131. 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.

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