Snickerdoodle Bread Recipe

4.90 from 102 votes

Snickerdoodle Bread Recipe

This Snickerdoodle Bread is so delicious and easy (no yeast involved)! It's filled with cinnamon chips and topped with cinnamon and sugar!

Prep Time5

Cook Time40

Total Time45

Course: Bread

Cuisine: American

Servings: loaves

Author: Kristyn Merkley

Ingredients

Dough

1 cup unsalted butter, softened
2 cups sugar
2 teaspoons ground cinnamon
½ teaspoon salt
3 large eggs
¾ cup sour cream
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
2 teaspoons baking powder
1 (10-ounce) package Hershey's Cinnamon Chips

Cinnamon-Sugar Mixture

3 tablespoons sugar
1½ teaspoons ground cinnamon

Instructions

Preheat the oven to 350 degrees F. Lightly grease two large 5 x 9-inch loaf pans with cooking spray and set aside.
In a large bowl, cream butter, sugar, cinnamon, and salt with a hand mixer 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.
TO make the cinnamon-sugar mixture, mix sugar and cinnamon in a bowl and sprinkle over the batter in each loaf pan.
Tent pans with aluminum 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

Notes

Make Ahead: Place cooled loaves in a large resealable plastic bag and store at room temperature for 3-4 days or in the refrigerator for 7 days. This bread also freezes well. Wrap each loaf in plastic wrap, then place in a resealable plastic freezer bag and freeze for up to 4 months. Thaw at room temperature before warming to your liking.

Cinnamon Chips: Although few stores carry cinnamon chips throughout the year, you can alwasy order them online at the Hershey's Store. Having said that, be sure to stock up when you do see them (they last longer in the freezer)! White chocolate chips make a great substitution for this recipe.

Keep the Chips From Sinking: Toss cinnamon chips in a bowl with 2 tablepsoons flour before folding them into the batter to prevent them from sinking to the bottom of the bread.

Snickerdoodle Muffins: To make Snickerdoodle Muffins, use the recipe above but divide the batter among the wells of two lined 12-cup muffin tins. Fill each well about two-thirds full and bake at 350 degrees F for 18-20 minutes. Makes 18 larger or 24 smaller muffins.

Nutrition