Easy Snickerdoodle Bread Recipe
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If you love freshly baked bread that can double as a coffee cake or breakfast, you need this Snickerdoodle bread! Nothing says comfort like the smell of bread cooking in the house! I love to try new recipes, and this is one we have made so many times this year and is always so good!
While Snickerdoodles are one of my favorite cookies, fresh-baked bread is just as amazing as fresh-baked cookies. This bread has a fantastic cinnamon sugar flavor, and the cinnamon chips add a delicious twist! It’s perfect for breakfast, snacking, or dessert!
Why You’ll Love This Snickerdoodle Bread!
- Delicious Classic Snickerdoodle Flavor
- Soft and moist bread
- Kids will love this
- Perfect for potlucks, meat trains, brunches, and holiday gifts
- Smells amazing while baking
Snickerdoodle Bread Ingredients
Snickerdoodle Bread Batter Ingredients
- All-Purpose Flour
- Baking Powder
- Salt
- Cinnamon
- Butter– this will need to be softened I left mine in the cabinet over night
- White Sugar
- Eggs
- Vanilla
- Sour Cream
- Hershey’s Cinnamon Chips—Although these can be seasonal, I have the best luck finding them at Walmart (see -> here) year-round.
Snickerdoodle Crust
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How To Make Snickerdoodle Bread
Start by preheating the oven to 350 degrees.
In a mixer, cream the softened butter, sugar, salt, and cinnamon until light and fluffy.
Add egg, vanilla, and sour cream to the butter mixture and allow to mix well.
Mix the flour and baking powder in a separate bowl, or add them directly to the butter mixture without mixing them separately.
Add the cinnamon chips into the batter and allow them to mix into the batter.
Grease 2 loaf pans with shortening. I use Crisco, but you can use a spray if you like. I haven’t found it to work as well. You can use metal loaf pans or glass loaf pans, glass is my personal preference.
Divide the snickerdoodle bread batter between both loaf pans.
In a small bowl, mix the cinnamon sugar for the bread topping.
Sprinkle the cinnamon sugar topping evenly over both loaves. You can swirl a butter knife thru this topping to combine it more or shake the pans around to more evenly spread the topping.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes clean.
Let the loaves cool in the pans for 10–15 minutes, then transfer to a wire rack to cool completely.
Now I had to laugh, I was not prepared for how much of the cinnamon sugar topping would come off when I removed the loaf. A wet paper towel made clean up a breeze, but trust me, the bread is worth the mess!
Pans To Make Snickerdoodle Bread In
Make sure to check the doneness of the bread; the time to bake this bread in different pans will change based on the pan depth for the bread batter to bake.
How To Store Snickerdoodle Bread With Cinnamon Chips
Store in a Ziploc bag or an airtight container on the counter for up to 5 days; mine rarely last that long. You can freeze the loaf of bread for up to 90 days in an air-tight container or a Ziploc bag.
Loaf Bread Recipes:
Baking bread is so easy, and it makes a tasty gift. Making loaf bread is also a great way to get kids started in the kitchen. Quick bread recipes are my favorite! See my full collection of recipes -> here!
Other Snickerdoodle Recipes
Homemade Snickerdoodle Bread Recipe
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Equipment
Ingredients
- 2 1/2 Cups Flour
- 2 Teaspoon Baking Powder
- 1/2 Teaspoon Salt
- 2 Teaspoon Cinnamon
- 1 Cup Butter Softened
- 2 Cups Sugar
- 3 Eggs
- 1 Teaspoon Vanilla
- 3/4 Cup Sour Cream
- 10 Ounce Hershey’s Cinnamon Chips
Snickerdoodle Crust
- 3 Tablespoons White Sugar
- 3 Teaspoons Cinnamon
Instructions
- Preheat oven to 350 degrees.
- In a mixer, cream together the softened butter, sugar, salt, and cinnamon until light and fluffy.
- Add egg, vanilla, and sour cream to the butter mixture and allow to mix well.
- Mix the flour and baking powder together in a separate bowl, or add them directly to the butter mixture without mixing them separately.
- Add the cinnamon chips into the batter and allow to mix.
- Grease 2 loaf pans with shortening.
- Divide the batter between both pans.
- In a small bowl, mix together the cinnamon sugar for the bread topping.
- Sprinkle the cinnamon sugar topping evenly over both loaves.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the loaves cool in the pans for at least 10–15 minutes, then transfer to a wire rack to cool completely.
- Allow to cool in the pan before removing from the bread pan.
This sounds so delicious!