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This Snickerdoodle Bread is so delicious and easy (no yeast involved)! It’s filled with cinnamon chips and topped with cinnamon and sugar!
I love making bread, especially quick bread like Banana Bread or this cinnamon-studded Snickerdoodle Bread that tastes just like a Snickerdoodle Cookie! Be sure to also try our Snickerdoodle Bars and Blondies.
No yeast involved!
I about died when my mom tried out this new recipe for Snickerdoodle Bread. We love it so much, we’ve made it at least two dozen times since then.
If you like bread, especially sweet 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 with no problem.
The bad news? Cinnamon chips are usually only seasonal and can be found at most grocery stores during the holidays.
Although a few stores carry them the rest of the year (like Albertson’s), 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
Classic Snickerdoodle Cookies are made with cream of tartar. When cream of tartar is combined with baking soda it helps act as a leavening agent and produces the classic tangy taste of a Snickerdoodle.
This Snickerdoodle Bread recipe does not use a baking soda and cream of tartar combination, instead, it uses baking powder to help the bread rise.
PREP. Preheat the oven to 350°F. Lightly grease two large (5 x 9 inch) loaf pans with cooking spray and set aside.
WET INGREDIENTS. 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.
DRY INGREDIENTS. Mix flour and baking powder in a separate bowl. Add to wet ingredients and mix until combined. Add cinnamon chips and stir into batter. Set aside.
TOPPING. Spoon batter evenly into the prepared loaf pans. Mix the remaining 3 tablespoons sugar and 1½ teaspoons cinnamon in a bowl and sprinkle on top of the batter in each loaf pan.
BAKE. Tent pans with foil and then bake for 40-45 minutes (or until a toothpick inserted into the middle comes out clean). Let cool before removing from pan and slicing.
Recipe Tips
Getting a good rise.
- Don’t overfill the pan. If the batter reaches the top of the pan and still needs to rise, it will collapse.
- Grease the pan. 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.
Fresh ingredients. Check the expiration of your baking powder and soda. Stale leavening agents can cause the bread to fall in the center.
Bread pans. 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).
Temperature. Be sure your oven temperature is accurate.
Do not overmix. Utilize the ‘muffin method’ and combine the wet and dry ingredients separately. This helps to keep you from over-mixing the batter.
Variations
Mini loaves. This recipe makes 4-6 mini loaves depending on the size of pan you use. You can also use the small aluminum mini loaf pans and make 5 loaves.
Large loaves. It can be made in 2 large loaf pans. Bake at 350° for about 60-70 minutes (until a toothpick inserted comes out clean).
Muffins. Makes about 2 dozen muffins. Bake for about 20 minutes.
Chip substitutions. If you can’t find cinnamon chips, many readers have tried toffee chips or white chocolate chips and said they turned out great!! Butterscotch chips would also be delicious.
For a healthier version, substitute the sour cream for greek vanilla yogurt.
Storing Info
Make ahead of time. Prepare the Cinnamon Chip Bread batter according to the recipe. Cover the bowl and store it in the fridge for up to 24 hours. Because the batter has been chilled, it may need to bake for a few extra minutes.
STORE baked bread covered at room temperature for 4-5 days. Storing in the fridge will add a couple of days to the shelf life.
FREEZE. For longer storage, wrap the loaves individually with plastic wrap then again with foil. Freeze for up to 3 months.
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Adapted from Barbara Bakes
It’s moist but crunchy, sweet with a some cinnamon spice. This is a winner and will be made many more times!! I adjusted slightly using a 13×9 stone dish and cut into bars. I also used King Arthur chips.
Great options!! Thanks for sharing what you did!
Kristyn’s recipes are phenomenal! She’s a very pleasant non-dramatic person on social media as well!! This bread is a new favorite for carry-ins for me. Please follow directions carefully, and it will turn out amazing!
Oh thank you!! That means so much! I’m glad you love the bread too.
This is delicious. I’ve made it twice. Both times the top collapses into the middle. I added flour to compensate for high altitude & I changed baking powder to 1.5 teaspoon & added baking soda 1/2 teaspoon. It didn’t help much. Any suggestions??
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.
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 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!