Snickerdoodle Bread

Snickerdoodle bread is a grown up way to enjoy the yummy, cinnamon-laced snickerdoodle cookies that we all know and love.

snickerdoodle bread

My sweet friend Judy gave me this recipe for Snickerdoodle bread. I had never heard of such a bread, but she told me it was out of this world (and it is)! It really is decadent and addictive. It reminds me of a cinnamon flavored pound cake.

The bread calls for cinnamon chips which are seasonal but appear on many store shelves in the Fall (particularly Wal-Mart). White chocolate chips could be used, or you could make the bread without chips. It will still be sweet and yummy and will have far fewer calories:-)

I made one regular loaf and three small loaves, and my large loaf “fell” in the middle because I removed it from the oven too soon. I actually prefer this bread in smaller size, using these miniature loaf pans. My husband and I ate half the loaf, including the ooey gooey center! It tasted like a molten lava snickerdoodle and was SO good! That being said, I will use a toothpick or cake tester next time to ensure that the bread is done.

Note: Judy said that she takes her bread from the oven before it is completely done so that it won’t be dry. The toothpick should have crumbs but still be slightly moist. As with all baked goods, it will continue cooking a bit after removing from oven.

snickerdoodle bread

Snickerdoodle Bread

Yield: 2
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

All the yummy cinnamon sugar flavor of Snickerdoodles in BREAD form!


  • BREAD:
  • 1/2 cup unsalted butter
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 1/2 cup sour cream (lite is okay; I haven't tried substituting Greek yogurt)
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons cinnamon
  • 1 teaspoon baking powder
  • pinch salt, optional and to taste
  • 1 1/2 cups cinnamon chips (most of one 10-ounce bag; white chocolate chips may be substituted or chips may be omited)
  • 2 tablespoons all-purpose flour
  • 2 TB sugar
  • 1 tsp cinnamon


  1. Pre-heat over to 350F.
  2. Spray 2 regular loaf pans or 4 miniature loaf pans with floured cooking spray (Baker's Joy is best).
  3. BREAD:
  4. Using an electric mixer, cream the butter, sugars, eggs, vanilla until fluffy.
  5. Add the sour cream; mix until well incorporated (roughly 1 minute).
  6. Add 1 1/2 cups flour, 2 tsp cinnamon, baking powder & salt.
  7. Mix on low until just incorporated, being careful not to overmix.
  8. In a small bowl, add the cinnamon chips and 2 TB flour; toss well.
  9. Add the chips and flour to the batter; blend just until incorporated (do not overmix).
  10. Turn batter out into prepared pans, divided evenly (batter will be thick).
  11. TOPPING:
  12. Mix 2 TB sugar with 1 tsp cinnamon until well combined.
  13. Sprinkle sugar & cinnamon blend evenly atop each loaf.
  14. Bake for about 45 to 50 minutes or until a toothpick inserted in the center comes out with a few moist crumbs but no batter.
  15. Allow bread to cool in pans on a wire rack for about 15 minutes before turning from pans.
  16. Let bread cool completely before slicing and serving.
  17. Bread will keep airtight at room temp for up to 1 week or in the freezer for up to 6 months.
Nutrition Information
Serving Size 1
Amount Per Serving Calories 2475Total Fat 94gSaturated Fat 58gCholesterol 244mgSodium 585mgCarbohydrates 389gSugar 225gProtein 22g
I hope you try this recipe. If so, I’d love to hear how it turns out for you, so please leave comments! Thanks so much for stopping by. Be blessed, and stay savvy!!!

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