Snickerdoodle Bread Recipe

3.88 from 166 votes

A soft, buttery quick bread with a cinnamon sugar swirl and crisp topping that's easy to make for breakfast, dessert, or an afternoon snack.

Prep Time10

Cook Time1

Total Time1 10

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings:

Calories: 386kcal

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.

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.