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
SUMMARIZE & SAVE THIS CONTENT ON
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
Tried this recipe? Leave a ⭐⭐⭐⭐⭐ rating and let me know what you think in the comments! You can also follow me on Pinterest for even more easy, family-friendly recipes.
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 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
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!