Sweet snickerdoodle bread tastes just like snickerdoodle cookies, but in a thick slice of cinnamon sugar bread with a muffin-like crumb. This beautiful quick bread recipe has swirls of sweet cinnamon on the inside that gives it a burst of flavor and is so moist and gooey. Top it all with the perfect cozy cinnamon sugar crust that is pure heaven!
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Why We Love Snickerdoodle Bread
- Sweet Cinnamon Sugar Snickerdoodle Taste– This bread not only gets the right amount of cinnamon flavor from the swirls in the center, it also has a cinnamon sugar crust that cinnamon lovers will absolutely devour.
- Pretty Loaf The Feels Special– Something about the swirled cinnamon sugar mixture inside gives this bread such a pretty presentation whether you’re gifting it, or serving it on a plate.
- Great For Breakfast or Dessert– This snickerdoodle loaf bread goes so well with a cup of coffee, a mug of hot chocolate, or all on its own. Serve it like a muffin for breakfast, slice it up for dessert, or sneak a piece of this delicious bread for a sweet afternoon snack.
I brought this bread over to a friend’s house and we jokingly called it cinnamon magic bread as they helped me to taste test. It’s a hard job, but someone has to do it.
With those beautiful swirls on the inside and the thick cinnamon sugar crust, the taste is definitely magical! The loaf didn’t last long, and I’m honestly dreaming about the next one already! I just know your family and friends will rave about this tasty snickerdoodle bread recipe too.
Snickerdoodle fans will love my classic fluffy snickerdoodles, or these sweet pumpkin snickerdoodles for another fall twist!
Ingredients For Snickerdoodle Bread
For The Batter
- 6 tablespoons butter unsalted, softened
- ½ cup white sugar
- ½ cup brown sugar
- 2 large eggs
- ½ cup milk
- ½ cup sour cream – plan or vanilla greek yogurt can also be used here, just make sure it has some fat for the best flavor. (I don’t recommend substituting fat-free Greek Yogurt.)
- 2 teaspoons vanilla extract
- 2 cups flour all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
For The Cinnamon Swirl And Topping
- ⅓ cup brown sugar
- ⅓ cup granulated sugar
- 1 tablespoon cinnamon
How To Make Snickerdoodle Bread
For The Batter
- Preheat the oven to 350 degrees. Cut a piece of parchment paper the size of the loaf pan (8 1/2 inches x 4 1/2 inches, a standard bread pan) so it lays over the wider part of the pan from right to left. Lightly oil the other two sides of the pan not covered in parchment.
- Cream butter with 1/2 cup white sugar and 1/2 cup brown sugar with an electric mixer.
- Add eggs, milk, sour cream and vanilla to the bowl and mix well until combined.
- In a medium bowl mix together the dry ingredients, flour, baking powder and salt.
- Add the flour mixture to the wet ingredients and stir until just combined.
For The Cinnamon Swirl And Topping
- In a third bowl mix together cinnamon, topping ingredients in a small bowl. A fork works well for this.
- Layer the batter and swirl mixture. starting with ⅓ of the batter in the bottom of the prepared pan. Add ⅓ of the cinnamon mixture to the batter, enough to cover the batter.
- Pour another ⅓ of the batter into the pan carefully smoothing it out, then layer ⅓ of the swirl mixture on top. Add the remaining batter smoothing it out carefully, then top with the remaining cinnamon sugar coating.
Baking The Snickerdoodle Bread
- Place the snickerdoodle bread in the oven and bake for 55-60 minutes. Check doneness with a toothpick by inserting it into your loaf. The loaf is finished baking when the toothpick comes out clean with no batter clinging to the toothpick.
- Let the bread cool for 10-15 minutes, then carefully remove from the pan. Cool the bread completely on a wire rack before slicing, then enjoy!
Quick breads are one of my favorites to share, the oven does most of the work! Try my gooey pumpkin bread, blueberry muffin bread, glazed lemon zucchini cake, or sweet cream strawberry bread! You can make more than one loaf for a really pretty platter. Or for another twist, try my apple cider donut cake which also has a delicious cinnamon sugar crust!
How Long Does Snickerdoodle Bread Last?
Store leftover snickerdoodle bread in an airtight container on the counter. Expect the bread to taste freshest for about three days, but it will still be tasty on day four.
Can I Bake This Snickerdoodle Bread In Mini Loaf Pans?
You can bake this snickerdoodle bread in mini loaf pans, and when finished it makes a really pretty gift. I would suggest turning the temperature down about 25 degrees when baking in smaller portions.
Mini loaf pans can vary in time depending on how much batter the loaf pan holds, some are more muffin sized while others are more mini loaf-sized like these wilton mini loaf pans. where a batter will be divided into about four mini loaves. This silicone set of mini loaf pans are also great, just make sure to put it on top of a cookie sheet to more easily take it in and out of an oven.
Start checking the mini loaves after about 20 minutes for doneness, as mini loaves will cook a little faster, and expect they will take about 20-30 minutes to bake. If your mini loaf pans are more of a muffin size like this pan, I’d start checking for doneness after about 15 minutes.
Can I Freeze Snickerdoodle Bread?
Yes this sweet snickerdoodle bread freezes beautifully. After it fully cools, wrap the loaf in freezer paper, plastic wrap or aluminum foil to help protect from freezer burn, before placing in a freezer zip-top bag.
Variations To Try
- Add Cinnamon Chips – Instead of the cinnamon swirl, you can mix in cinnamon chips into the batter, about a full cup. Cinnamon chips are usually found around the holidays at grocery stores, but aren’t found all year long. The cinnamon chips give great cinnamon flavor. Sometimes mini cinnamon chips can also be found
- Try Butterscotch Chips– Butterscotch chips are another tasty option to fold into this quick bread at the end right before baking. Again I would leave out the cinnamon swirl if adding butterscotch chips, but will still add cinnamon sugar to the top of the load.
Snickerdoodle Bread
Equipment
- 1 loaf pan 8 1/2 x
Ingredients
For The Batter
- 6 tablespoons butter unsalted, softened
- ½ cup white sugar
- ½ cup brown sugar
- 2 large eggs
- ½ cup milk
- ½ cup sour cream
- 2 teaspoons vanilla extract
- 2 cups flour all purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
For The Cinnamon Swirl And Topping
- ⅓ cup brown sugar
- ⅓ cup granulated sugar
- 1 tablespoon cinnamon
Instructions
For The Batter
- Preheat the oven to 350 degrees. Cut a piece of parchment paper the size of the loaf pan (8 1/2 inches x 4 1/2 inches, a standard bread pan) so it lays over the wider part of the pan from right to left. Lightly oil the other two sides of the pan not covered in parchment.
- Cream together butter, 1/2 cup white sugar and 1/2 cup brown sugar with an electric mixer.
- Add eggs, milk, sour cream and vanilla to the bowl and mix well until combined.
- In a medium bowl mix together flour, baking powder and salt.
- Add the flour mixture to the wet ingredients and stir until just combined.
For The Cinnamon Swirl And Topping
- In a third bowl mix together cinnamon, topping ingredients in a small bowl. A fork works well for this.
- Layer the batter and swirl mixture. starting with ⅓ of the batter in the bottom of the prepared pan. Add ⅓ of the cinnamon mixture to the batter, enough to cover the batter. Pour another ⅓ of the batter into the pan carefully smoothing it out, then layer ⅓ of the swirl mixture on top. Add the remaining batter smoothing it out carefully, then top with the remaining cinnamon mixture.
Baking The Snickerdoodle Bread
- Place the snickerdoodle bread in the oven and bake for 55-60 minutes. Check doneness with a toothpick by inserting it into your loaf. The loaf is finished baking when the toothpick comes out clean with no batter clinging to the toothpick.
- Let the bread cool for 10-15 minutes, then carefully remove from the pan. Cool the bread completely on a wire rack before slicing, then enjoy!
Notes
Nutrition
Did You Make This?
I would love to see it! Share your thoughts with me in the comments below!
Comments & Reviews
JC says
I made this but used vanilla greek yogurt. I thought it turned out well with the lowfat yogurt! I plan to make this again for Thanksgiving. Thanks for the recipe!
Kristy Richardson says
You’re so welcome JC, I’m so glad you enjoyed it and I hope it is loved on your Thanksgiving table. 🙂