This Snickerdoodle Bread is so delicious and easy (no yeast involved)! It’s filled with cinnamon chips and topped with cinnamon and sugar!
If I’m going to make homemade bread, I do prefer a quick bread over one that requires yeast. Most quick breads are sweet, and especially this one has the same cinnamon-y flavor found in a snickerdoodle cookie!
No yeast involved!
I about died when my mom tried out this new recipe for Snickerdoodle Bread. She found the recipe, made a few modifications, and it was a huge hit. We love it so much, we’ve made it at least two dozen times since then.
If you like bread and you like Snickerdoodles, you will definitely LOVE this recipe! The good news is that it doesn’t involve yeast. I’m not a yeast expert, which means I can easily handle this bread recipe, no problem.
The bad news? Cinnamon chips are usually only seasonal and can be found at most grocery stores during the holidays. Although few stores carry them the rest of the year, you can always order them online at the Hershey’s Store. Having said that, be sure to stock up when you do see them!
How to Make Snickerdoodle Bread
You won’t believe how simple this recipe is!!
Wet Ingredients. Cream butter, sugar, salt and cinnamon until fluffy. Add eggs and mix well. Add vanilla and sour cream and mix well.
Dry Ingredients. Mix flour and baking powder in a separate bowl. Add to wet ingredients and mix until all combined. Add cinnamon chips and stir into batter. Set aside. Spoon batter into 4 mini loaf pans until about ⅔ full.
Topping. Mix 3 tablespoons sugar and ½ tablespoon cinnamon in a bowl and sprinkle over the batter in each loaf pan. Bake at 350 for 35-40 minutes. Let cool before removing from pan
Recipe Tips
- Don’t over fill the pan: “If the batter reaches the top of the pan and still needs to rise, it will collapse”
- Check the expiration of your baking powder and soda. Stale leavening agents can cause the bread to fall in the center.
- Adjust the temp and cook time according to the pan type. Glass and stoneware tend to retain heat more than metal pans. (reduce oven by 25° when using stone or glass)
- Be sure your oven temperature is accurate
- Make adjustments for high altitude
- Get a good rise by only greasing the bottom and lower 1” of the pan. This will allow the batter to “cling” to the top portion of the pan.
- A crack down the middle is a good sign the bread is baking properly.
- Don’t overmix, or allow the batter to stand for too long before baking.
SNICKERDOODLE BREAD notes and FAQ
- This recipe makes 4-6 mini loaves depending on the size of pan you use. You can also use the small aluminum pans and make 5 loaves.
- For a Gluten-Free version please visit Suburban Prairie Homemaker
- It can be made in 2 large loaf pans. Bake at 350° for about 60-70 minutes (until a toothpick inserted comes out clean).
- Cinnamon Chips are a seasonal item. You can find them at Hersheys.com online OR if you are in AZ, Albertson’s usually carries them (woo hoo!!)
- If you can’t find cinnamon chips, many readers have tried TOFFEE CHIPS or WHITE CHOCOLATE CHIPS and said they turned out great!!
- For a healthier version, you can substitute the sour cream for greek vanilla yogurt.
- You can make these as muffins (makes about 2 dozen) – bake for about 20 minutes.
Can I make the batter ahead of time and bake later? Yes, prepare the batter according to the recipe. Cover the bowl and store in the fridge for up to 24 hours. Because the batter has been chilled, you may need to bake it a few extra minutes.
How do I store snickerdoodle bread? Store covered at room temperature for 4-5 days. Storing in the fridge will will add a couple more day to the shelf life. For longer storage wrap the loaves individually with plastic wrap then again with foil and freeze for up to 3 months.
As I mentioned, this bread is quite addicting. If you are a fan of cinnamon and sugar (or know someone that is), then you gotta try this. I highly recommend it, and have yet to meet someone who didn’t like this recipe. 😉
For more SNICKERDOODLE creations, check out:
- The Best Snickerdoodle Cookies
- Snickerdoodle Bars
- White Chocolate Snickerdoodles
- Snickerdoodle Waffles
- Snickerdoodle Milkshake
- Snickerdoodle Blondies
Snickerdoodle Bread Recipe
Ingredients
- 1 cup unsalted butter softened
- 2 cups + 3 tbsp sugar divided
- 3 ½ tsp ground cinnamon divided
- ½ tsp salt
- 3 eggs
- ¾ cup sour cream
- 1 tsp vanilla extract
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- 1 (10-ounce) package Hershey's Cinnamon Chips
Instructions
- Preheat the oven to 350°F. Lightly grease two large (5 x 9 inch) loaf pans with cooking spray and set aside.
- In a large bowl, cream butter, 2 cups sugar, 2 teaspoons cinnamon, and salt until fluffy. Add eggs and mix well. Then add sour cream and vanilla and mix well.
- Mix flour and baking powder in a separate bowl. Add to wet ingredients and mix until all combined.
- Add cinnamon chips and stir into batter. Set aside.
- Spoon batter evenly into the prepared loaf pans.
- Mix the remaining 3 tablespoons of sugar and 1½ teaspoons of cinnamon in a bowl and sprinkle over the batter in each loaf pan.
- Tent pans with foil and bake for 40-45 minutes (or until a toothpick inserted into the middle comes out clean). Let cool before removing from pan and slicing.
Video
Adapted from Barbara Bakes
I would like to point out that there is an error in the recipe cinnamon measurement. Probably doesn’t matter to cinnamon lovers, but in the ingredients the recipe calls for 1/2 tablespoon of cinnamon for the sprinkle on top, but in the instructions, it calls for 3 teaspoons of cinnamon. Since 3 teaspoons is equal to 1 tablespoon, which of these 2 measurements is correct?
I went ahead and used 3 tsp since that should offset the 3 tbsp of sugar. Am baking it now so we shall see.
I just wanted to bring this little oops to your attention so you could correct it.
Thanks so much for mentioning that. We’ll work on getting it updated!
I made the Snickerdoodle bread using the 1 tablespoon of cinnamon called for in the ingredients and it turned out splendidly. Truly a delicious bread. I would suggest correcting the recipe so that it says the same amount of cinnamon in both the ingredients and the instructions. I would say the 1 tablespoon gives it that great cinnamon taste.
Thank you!! We’ll make sure to get that updated.
I wanted to love this recipe but I have some issues with it. When you sprinkle the cinnamon and sugar on the top of the bread before baking, it forms a top-crust before the bread is able to rise and there is no way of knowing when the bread is done in the middle. This will result in a sunken middle. The second time I made the bread I skipped the cinnamon and sugar on the top and made it without. When the bread came out of the oven I slathered the top and butter and sprinkled the cinnamon and sugar on top. This is a much better method but because of the density of the bread it is still more of a flat bread-shape on top. And it is hard to tell even then when the middle is done. I make a quick breads all the time and this recipe has been a thorn in my side for the last several times I’ve tried it. Unfortunately I just think there are better options out there. And I don’t know if I will circle back to this recipe. The flavor and texture is great, but with these challenges, it is very discouraging, even to an experienced baker.