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 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 just like my Cinnamon Roll Quick Bread.
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).
If you love cinnamon flavors, you’ll also want to try this brown sugar bread for an easy breakfast or snack.
Storage
- 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
Gail says
Can it be baked in a 9 x 13?
Kristin says
I haven’t tried that before, but I don’t see why not! Bars would be tasty! Enjoy!
Kathleen Wessman says
Made some this weekend, absolutely delicious. The whole family enjoyed
Kristin says
Yea!! Glad you enjoyed it!!
Kathy says
I’m confused on the 11/2 cups of sugar??
Kristin says
Whoops, my fat fingers caused a typo! Sorry, it has been corrected but it should be 1 1/2 cups!
Virginia Stark says
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 says
Great tip, thanks!!
Kerith says
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 says
Oh that sounds delicious!! Glad you enjoyed!!
Kathleen & LaVar McAllister says
My husband thinks this is fantastic!!
Kristin says
Yea!! So glad he enjoyed it!
Eileen says
Sounds delicious. I think I would add chopped nuts instead of chocolate chips.
Kristin says
Great idea! Or omit chips all together and put a dollop of butter on a warm slice! Yum!!
fundjo says
cannot be snickerdoodle bread
snickerdoodles do NOT have chocolate chips
needs a new name
Kristin says
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 says
Is this plain or all-purpose flour? Thanks. Can’t wait to make this!
Kristin says
All purpose 🙂
Dana Leas says
I added chopped dates and walnuts and skipped the sour cream and made it as snickerdoodle bars. Yummy
Kristin says
Oh yummy! Glad you enjoyed it!
Denise says
This bread is delicious! Wondering however how to make it a touch less dense. Any thoughts?
Kristin says
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 says
Can I substitute Zing (organic sugar free) in place of sugar?
Kristin says
As long as the conversion is on, sure! I don’t see why not!
Jessica says
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 says
Oh yum, how’d it turn out?? Hope it was tasty!
Carol Baum says
Do you freeze the uncooked dough or after its baked?
Kristin says
Uncooked 🙂
MICHELLE HUOT says
https://www.kingarthurflour.com/learn/ingredient-weight-chart.html
BE SURE TO USE THIS. 1 CUP IS 8 OUNCES BY VOLUME NOT WEIGHT.
Kristin says
Good catch! I should have mentioned that in my reply, but thank you for catching that and providing the chart!!