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
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!!