Snickerdoodle Quick Bread Recipe
Snickerdoodle Bread is a moist, buttery quick bread swirled with sweet cinnamon sugar and baked to golden perfection. This easy snickerdoodle recipe is perfect for breakfast, dessert, or gifting during the holidays!
Servings: 12
Calories: 386kcal
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
Recipe Tips
- 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
Serving: 2slices | Calories: 386kcal | Carbohydrates: 49g | Protein: 5g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 331mg | Potassium: 73mg | Fiber: 1g | Sugar: 29g | Vitamin A: 624IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 2mg
