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
Kendall says
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.
Kristin says
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!
Amanda says
What do you think about adding a cinnamon or caramel swirl or even cheesecake? Instead of any of the child’s or raisins.
Kristin says
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!
Meghann says
How much cream of tartar was added to the recipe and if adding it was anything omitted?
Kristin says
I personally have never added it, but I have heard of people adding 1 tsp, not omitting anything else!
Sherry L Schlimme says
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.
Kristin says
So glad it worked for you the second time!! Enjoy!
Teresa says
Kristen, have you made this by adding the cream of tartar as suggested?
Kristin says
Yes, it works great either with or without adding it in! Enjoy!
Carol Staino says
Can I use Canned apples and add a bit of cinnamon then add too the bread instead of the chips???
Kristin says
Sure, just make sure no extra moisture/liquid is added from the apples bc it might make the bread too moist/soggy. Enjoy!
Sharon Caralli says
Is the flour “All Purpose” flour?
Kristin says
Yep, sorry for not specifying! All purpose is what you use 🙂
Seter says
Can I use self rising flour and if so do I need to add the baking powder toi?
Kristin says
If using self rising flour, you would omit the baking powder and salt from this recipe as it is already in the flour! Enjoy!
Julie says
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☹️
Kristin says
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!!
sandy Phipps says
I would love to keep this website but, not quite sure how I found it. LOL
Kristin says
LOL! Glad you found us! Hope you find lots of recipes you enjoy!!
Kody says
Can you substitute the sugar for sugar substitutes because my boyfriend is a diabetic but it sure does look real good
Kristin says
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!!
Karen says
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.
Kristin says
Oops, my bad! It should have read 1 large pan or 5 mini’s. I have corrected that now! Hope you enjoyed the bread!
tensnow says
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.
Kristin says
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!
Susan Jeffery says
I used mini cinnamon chips and it was awesome! You must use cream of tarter to get the snickerdoodle taste!
Kristin says
So glad you enjoyed it!!
Katie Graham says
Can you do gluten free for this and how much and what kind of gluten free flour would I use?
Kristin says
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!