Snickerdoodle Bread

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

Adapted from Barbara Bakes