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
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!!