When I made these Classic Snickerdoodles I didn’t know how many closet snickerdoodle cookie fans there were. Bread that has snickerdoodle cookie flavor should make everyone happy. Over the years I’ve made four versions of snickerdoodle cookies, snickerdoodle bars, and now bread. To say I love snickerdoodle desserts is an understatement. This bread is a spinoff of my Cinnamon Sugar Bread, a reader and personal favorite. I kept the cinnamon-sugar top for an ever so slight crunch, but rather than making a layer of cinnamon-sugar that runs through the middle of the loaf like a ribbon, I added cinnamon chips. I created the subtle yet special tang that snickerdoodle cookies are known for by incorporating sour cream into the batter. It also helps keep the bread soft, fluffy, and moist. Between the cinnamon-sugar on top, cinnamon in the batter, and the cinnamon chips, the bread is full of wonderful and prominent cinnamon flavor without being overpowering.
Recipe Ingredients
To make this tangy Snickerdoodle bread, you’ll need:
Unsalted butter Granulated sugar Light brown sugar Eggs Vanilla extract Sour cream All-purpose flour Cinnamon Baking powder Salt Cinnamon chips
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Snickerdoodle Bread
This is a quick and easy recipe for snickerdoodle bread. Here’s an overview of the recipe steps:
Recipe Tips
Loaf pan size: You can likely bake this bread in a single 9×5-inch loaf pan, but I prefer using two 8×4-inch pans to ensure the middle gets cooked through all the way. Cinnamon chips: Feel free to omit them if they’re not to your taste or you don’t have any on hand. Removing the bread from the pan: When inverting the bread from the pan, I recommend doing it over a paper towel so the cinnamon-sugar doesn’t make a mess.
More Easy Quick Bread Recipes:
Cinnamon-Sugar Crust Cinnamon-Ribbon Bread — Even picky eaters who want the crust cut off will go nuts for this sweet, slightly crunchy crust. The interior is so soft & fluffy! Freezer: Bread will keep in the freezer for up to 6 months. Cover tightly with a layer of plastic wrap and a layer of foil, or seal in a zip-top freezer bag with as much air pressed out as possible. Tried this recipe? Leave a review! Consider leaving a 5 star rating if you’ve made and loved one of my recipes! Apple Fritter Bread — Soft, fluffy bread that’s stuffed AND topped with apples, cinnamon, and sugar!! Like apple fritters in bread form!! Best apple bread EVER! Cinnamon Sugar Streusel Banana Bread – Super SOFT tender banana bread that’s impossible to resist!! The crispy, crumbly, streusel topping makes a good thing even BETTER!! Applesauce Bread with Cinnamon Honey Butter— This applesauce bread is packed with fall flavors and comes together quickly. I serve mine with homemade honey butter, because why not? Cinnamon Sugar Pumpkin Bread — Super soft, tender, moist pumpkin bread with a slightly crunchy cinnamon sugar topping!! The mini loaves are EASY, brimming will fall flavors, totally IRRESISTIBLE, and accidentally vegan!! Cinnamon and Spice Sweet Potato Bread — Sweet potatoes do a wonderful job of keeping this bread extremely soft and moist. It’s almost like cake it’s so soft, springy, and bouncy! Pumpkin Chocolate Chip Bread — This pumpkin chocolate chip bread is truly the best homemade pumpkin bread you’ll ever make. It’s moist, packed with chocolate chips, and tastes like fall! Six-Banana Banana Bread — Not sure what to do with overripe bananas you have on hand? Make this Six-Banana Banana Bread! This is the best banana bread recipe EVER — it’s so moist and flavorful!
