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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
I had no trouble finding the cinnamon chips at ShopRite in northern NJ. I’m about to make this now! Thanks for sharing.
Just curious if you were able to make the bread and how it turned out…. 🙂
Boy made these today found cinomen chips at albertsons this is to die for love it won’t last long in my house
Snickerdoodle Blondies are probably my favorite thing to bake…and eat. These loaves look amazing!
Hi, I made this bread Saturday for my Sunday School class and I had some problems. I followed the recipe exactly but I needed 5 mini bread pans instead of 4. I bought the fail mini pans…..is there a different mini size because your’s look longer and flatter than mine? Also, the cinnamon to sugar ratio for the topping is was way to cinnamony. I cut the cinnamon in 1/2 and it still seemed a lot. It was way darker than your bread shows, just wondering if that was posted wrong. The bread was a little spongy and not very moist. It tasted pretty good but not what I expected. Any suggestions? Maybe if I had the wrong bread pans it had to bake too long because it was thicker? I sure love the concept, any help would be appreciated. Thank you!
Update……I found the exact same recipe posted on pinterst by someone else, the only difference is 1 tsp. of baking powder instead of the 2 tsps. that you have posted. Is it possible you typed in a 2 instead of a 1? That seems like it might be the reason for the spongy texture. Just wondering
I really want to know why you named this blog post, “Snickerdoodle Bread”.
Anyway I really admired it!Thanks for the post,Lasonya
I made the snickerdoodle bread for Christmas for family and co workers. I found these cute mini ceramic bread pans at the Christmas tree store for $1.00 and baked the bread in them. They were an awesome hit and I got all kinds of compliments on the bread. I told everyone I got it from you and I will definately be baking it again!
Hi LyRae! Thanks for the sweet comment. So glad these were a hit and that everyone loved it! It really is a simple and yummy bread, and I hope you can make it many more times! 😀
I just made them and I LOVE them 🙂 I made them into muffins, which was perfect because these treats are a little rich and decadent (in the best way possible and not overwhelming at all!) which made them perfect for little bites. And I just love how soft and plush these were. So good!