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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’m in the middle of making this. Where is the flour? And in your ingredients you list 3TB of cinnamon but in the directions you show 3t. of cinnamon to mix with the sugar. is it tablespoons or teaspoons?
So sorry about that! Just edited the recipe this morning and apparently it was too early – I messed it up. It’s 3 TB sugar and 3 tsp. cinnamon. 🙂
I made these just Monday into muffins with the toffee chips and they are heavenly. They made 24 muffins and I cooked them for 20 minutes. I have to make more as I only have 4 muffins left and I am going to try butterscotch chips in these as I could not find the toffee at my local grocer.
Ooooh, good to know! I hope others can see this and know they can do it as a muffin form. Thank you for all the info!! 😀
How much flour? I don’t see it on the ingredient list.
It’s 2 1/2 cups flour 🙂
Do I greas the pans?
Yes, usually I do a little 🙂
Is it just me being blind, or is there no flour in the ingredient list? How much flour does it take? Or am I totally missing it somewhere – which wouldn’t surprise me, but I have looked a few times,,,,,
A few others didn’t see it either although I could see it on my side. Weird! Any who, it’s 2 1/2 cups flour 🙂
how much flour? not in your recipe. thanks
Where would I find “Cinnamon chips”? I’ve looked in my local grocery stores but haven’t seen anything like it. Any suggestions?
Hi Jolene!! Unfortunately, the cinnamon chips are only seasonal items. BOO, I know!! You can find them at several online shops though including Hersheys.com Hope that helps. 🙂
I couldn’t find cinnamon chips, so I substituted white chocolate chips. It turned out FANTASTIC!
Oooooh, sounds delish!! Will need to try that out. Thanks! So glad you liked it. Happy Easter. 🙂
I have never made snickerdoodles personally, although I have tried store bought ones in the past. I want to make this bread for my family (and me!) and I had a question. I see this calls for 4 “mini loaf pans” and I was just wondering if you knew the exact size. As of now, I have a loaf pans that I have used for meatloaf, but I am not sure if this is a regular size? Thanks in advance for you help!
Nvm, I found some one-time-use mini loaf pans at the store! Now I can rock this recipe! 😀
Sorry about that. Didn’t see your first comment in time to reply. Did you try it? If so, how was it? Would die for a slice right now. 😀
No problem. The times didn’t show up exactly right anyways. I did try it, and it’s amazing! My mini loaf pans must have been smaller, so I made 5, and I had to cook them maybe 5 minutes longer, but sooo worth it! My family liked it, and I’m taking the rest to work tonight (so I don’t eat all of it!) Also, I saw the cinnamon chips were commented on a lot. I found mine at Hy-Vee, just in case anyone else asks about them.
Thanks Michel! SO glad you liked the bread. And I’ve never heard of Hy-Vee is that a local store by you?
Hi! Cant wait to try these but the 3T of sugar and 3T of cinnamon is that tablespoons or teaspoons??
THanks!
Big T is tablespoons, small t is for teaspoons. 🙂 Let me know if you give it a try. 🙂
This is my husband’s favorite bread! He told me I MUST make this once a week! However, I don’t know if our waistlines would benefit from that. This bread is truely amazing! The last time I made it, I substituted honey vanilla greek yogurt for the sour cream because that was all I had on hand. I reduced the sugar since the greek yogurt was flavored. I couldn’t tell the difference, still delicious! Thank you!
What a great tip to use yogurt instead of sour cream. If you’re making it once a week that may help the waistlines – lol! SO glad you like it. I’m out of cinnamon chips and need to order some to have on hand so I can make it all the time, it’s so good! Thanks for stopping by, and I hope you have a great day! XO