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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’ve made this recipe so many times that I lost count! Cinnamon is my favorite, so obviously this bread is for me! One year I won first place in our local fair with this bread. for those of you who had problems with the chips sinking to the bottom, if you put your chips in a small bowl and add 1 to 2 tbsp. of flour and stir together, for some reason the chips stay suspended throughout the bread, they don’t sink. also, i found a place online where you can get these chips year round. Just go to nuts.com. they have so much stuff, not just nuts. you can find all kinds of nuts, baking supplies, dried herbs, spices, etc. their service and shipping is beyond belief! if you haven’t made this bread yet, make it, you won’t be sorry. it freezes like a dream.
Thank you so much for sharing all of that! I’ll have to take a look at that site!
This bread tasted really good but I had trouble with the bake time. After 35 minutes it was still raw inside. 5 more minutes and still not done. I ended up adding 10 more minutesafter that and called it good. The middle was perfect but the outside was tough. Not sure what I did wrong.
Wow, this snickerdoodle Bread is delicious, my husband really liked it, Yummy!
Happy he did! Thank you so much for trying it & letting me know!
Recipe was was easy to follow but sunk in the center after baking. Tasted great but didnt look so pretty.
I am sorry it sunk! I hate when that happens! Glad you still liked the taste 🙂
Wondering if I need to grease the pans?
I do slightly 🙂 Enjoy!!
My snickerdoodle bread fell in the middle and the chips seemed to concentrate at the bottom of the bread. What happened??
It’s so hard to know. It may needed to bake longer. Did you change anything in the recipe?
I baked this today and had the following issues. there was way more batter then needed to just fill 4 mini pans; i probably could have used one more pan but i had only bought a 4 pack of throw away aluminum pans so I just put more into each loaf pan. (I bought these exclusively to make this recipe)……of course two of them ran over while baking but I had a larger cookie sheet under them so no problem. It took exactly the full 35 minutes for them to be done. The end results were amazingly good, just not very pretty. I guess I’ll be more prepared next time now that I know I need one more mini pan. So anyone that’s going to use the mini loaf pans that are 5.72 X 3.31 and 1.88 high, needs 5 pans; bought these mini loaf pans at Walmart. Maybe I’ll even try making one large loaf and experiment with the timing.
Thank you for trying them!
Every time i make this, it does get done and sinkss, if i leave it in longer it gets really hard.
What can i di? It is so tasty!
I had one of my senior moments while making this bread and forgot to put the sugar in. Amazingly, btween the cinnamon chips and putting more sugar on top of it, it was really good. I’m not sure it really needs 2 cups of sugar. i’ll definitely make it again
LOL!! I am glad it was still good 🙂 It probably does not it!
I am only one person – How can I cut this recipe in half? Thank you
Just cut each ingredient in half 🙂 Or give one to a friend 🙂