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!
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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
Cindy says
What are cinnamon chips? Do you mean cinnamon candy? TIA
Kristin says
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 says
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 says
Yea! Glad you enjoyed it! Thanks for the link back!
Debbie A. Gibson says
I made this bread. So good!! But it didn’t raise at all. Is it suppose to raise or not?
Kristin says
Hmmm, yes, it is supposed to rise a bit! Baking powder fresh??
Sharon Anderson says
This would even b better if you poured butter icing over it & made it a cinnabon bread!
Kristin says
Ooooo, I like your thinking! That would be a great addition for sure!
Peggy Allen says
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 says
I love the idea of a glaze on this! Yum!!
Cheri Gort says
Awesomeness! Can’t wait to try!
Kristin says
Yeah!! Hope you enjoy!!
Caron Sanson says
I am allergic to milk, Do you have any suggestions to substitute for the sour cream?
Kristin says
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 says
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 says
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 says
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 says
Yea! So glad these were a hit! Great idea on freezing as muffins!!
Barb says
How does this bread freeze? I usuall bake loaves in fall and freeze. Would this one be ok for that?
Kristin says
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 says
Can I use organic palm sugar instead?
Kristin says
Sure, I don’t see why not, I am not sure on amount conversions though 🙁
Desiree Starbuck says
Could I use whole grain flour instead of all purpose flour?
Kristin says
Sure, I think that is an even conversion? but you may want to double check. Should work great in this recipe though!
Barbara says
Love snicker doodles, will try this Tonite,. Also looking for a recipe for ginger snicker doodles cookies.
Kristin says
Hope you enjoy this recipe! Ginger Snickerdoodles sound tasty, I have never tried those!
martha vernetti says
i go to weight watchers. can you provide the nutrtional information so i can figure the points. thanks
Kristin says
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 says
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 says
Absolutely! Just double the recipe! You should get about 10 mini loaves depending on how high you fill each up with batter! Enjoy!!