Stop what you’re doing and go give this Snickerdoodle Bread recipe a try! It is pure cinnamon sugar bliss, and gets RAVE reviews every time I serve it! Loaded with cinnamon chips and sprinkled with cinnamon sugar, it is irresistible.
I love making homemade bread. While sometimes I have a couple hours to whip up some dinner rolls or a loaf of wheat bread, sometimes I need something faster. Quick breads have no yeast, so they are extremely easy, and ready in about an hour! This recipe is always a favorite.
My boys went back to school yesterday, and man oh man am I missing them. I am NEVER ready for school to start. This year we were actually finishing up school shopping at almost 9:00 on Monday night.
Yep, mother of the year award right here. Sheesh! Thankfully, they all had great first days, and are looking forward to the school year.
One of the Best Quick Breads Ever!
In order to make up for my lack of back to school preparations, I am trying to have fun snacks ready when the boys get home. Next week they’ll have to eat fruits and veggies, but for this week it’s all about yummy. This snickerdoodle bread with cinnamon chips fits the bill just perfectly.
Not only does it have a crunchy cinnamon sugar topping, it is studded with tasty cinnamon chips. You can’t go wrong with this seriously addicting bread. I dare you to just eat one slice!
If you love cinnamon sugar, you must give this bread a try. It is tender and moist, and full of great cinnamon flavor. Every bite just melts in your mouth. It is one of the best quick bread recipes you will ever try!
I got the recipe from my super cute friend Kristyn from Lil’ Luna. Oh my goodness it is delish! The cinnamon chips take it over the top. They used to only be available for the holidays, but my grocery stores stock them all year now. Hooray! I hope yours does too.
HOW TO MAKE SNICKERDOODLE CINNAMON CHIP BREAD
Ingredients:
- butter (make sure it’s softened to room temperature)
- sugar
- eggs
- vanilla extract
- sour cream (I’ve used full fat, light, and fat free all with good results)
- all purpose flour
- baking powder
- salt
- ground cinnamon
- cinnamon chips (Some stores only carry them seasonally, but I can usually find them at Walmart. If you can’t buy them locally, you can get them on amazon.
Cream butter and sugar in a mixing bowl till fluffy. Beat in eggs, vanilla, and sour cream. Stir together dry ingredients. Add to wet ingredients and stir lightly. Add the cinnamon chips and stir till combined.
Spoon batter into 4 mini loaf pans (mine are 5×3″) that have been well greased and lined with parchment paper. Combine topping ingredients and sprinkle over the batter in each of the pans.
Bake at 325° for 45-50 minutes. Cool for 5-10 minutes before removing from pans onto cooling racks to cool completely.
PRO TIP -The cinnamon chips tend to stick to the bottom of the bread pans, so I recommend lining the pans with parchment paper after they have been sprayed liberally with non-stick cooking spray.
How do I store Snickerdoodle Bread?
Like most quick breads, you can store leftovers in an airtight container for 3-4 days at room temperature. Make sure the loaves are completely cooled, or you lose the crunchy topping.
If you want to store them for longer, you can freeze them. Wrap them tightly in two layers of plastic wrap and they will last up to 4 months. The sugar topping does tend to get very soft though, and can sometimes turn soggy.
I only have a regular loaf pan, can I still make this bread?
Yes you can. It makes two regular sized loaves. You will need to adjust the baking time. They will take about 65 minutes, sometimes longer.
What are cinnamon chips?
Cinnamon chips are shaped like chocolate chips and other baking chips, but they have a sweet cinnamon flavor. I have only tried the Hershey brand of cinnamon chips. They are amazing in many baked goods, and are sometimes only sold in stores seasonally. They are so tasty that it is hard to resist eating them straight from the bag!
I can’t find cinnamon chips. What else can I use?
-If you can’t find cinnamon chips, butterscotch chips are an acceptable substitution. You could also try sea salt caramel chips, white chocolate chips, caramel bits, or toffee bits, or you could just leave them out. But trust me, cinnamon chips are the best!
Love cinnamon? Give these other tasty recipes a try:
MORE TASTY QUICK BREADS YOU DON’T WANT TO MISS:
- Cinnamon Swirl Apple Bread
- Easy Cinnamon Biscuits
- Sour Cream Banana Bread
- Chocolate Zucchini Bread
- Apple Bread
- Double Chocolate Banana Bread
SNICKERDOODLE BREAD RECIPE
Cinnamon Chip Snickerdoodle Bread
Equipment
Ingredients
- 1 cup butter softened to room temperature
- 2 cups sugar
- 3 eggs
- 1 tsp vanilla
- ¾ cup sour cream light and fat free work fine
- 2 ½ cups all purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- 2 tsp cinnamon
- 1 ½ cups cinnamon chips about a 10 ounce bag
- 2 Tbsp flour
Topping
- 3 Tbsp sugar
- 3 tsp. cinnamon
Instructions
- Spray 4 mini loaf pans (5x3") with non stick spray, then line with parchment paper. I prefer Baker's Joy for this recipe.
- Preheat oven to 325 degrees.
- Cream butter and sugar in a mixing bowl till fluffy. Beat in eggs, vanilla, and sour cream.
- Stir together flour, baking powder, salt, and cinnamon in a small bowl. Add to wet ingredients and stir lightly.
- Toss the two tablespoons of flour with the cinnamon chips. to coat them. (It helps prevent them from sinking.) Add them to the batter and stir till combined.
- Divide batter into 4 mini loaf pans. Combine topping ingredients and sprinkle over the batter in each of the pans.
- Bake at 325° for 45-50 minutes or until toothpick inserted in the center comes out clean. Cool for 5-10 minutes before removing from pans onto cooling racks.
Notes
Nutrition
(originally published August 23, 2012, updated August 2019.)
If you are looking for a quick bread that everyone goes crazy for, this is it. Dozens of friends and neighbors have told me this snickerdoodle bread is the best!
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I am newbie, I have read that adding baking soda stops the sinking, just wondering if that would work.
Baking soda and baking powder are tricky. Adding enough helps quick breads rise, adding too much makes them rise so fast that they fall. You could try adding just a bit of baking soda if you’ve had trouble with the bread sinking. It might work.
Trying it right now (exact recipe) but at sea level. Will let you know how it turns out.
I have been cooking my bread for one and a half hours and its still gooey when i poke it with a toothpick.
Did you use a full sized loaf pan? I know that different kinds of pans and ovens bake differently, but I’ve never had to bake mini loaves that long.
Ihave been baking my bread for one and half hours and still gooey when i poke it in the center help.
I’ve made this several times. Great, easy recipe! My only change was I couldn’t find cinnamon chips, so I found caramel bits and used them instead…..SSOOOOO GOOD!!! Thank you!
Well that sounds like a delicious substitution! I’ll have to try it sometime!
At the end of the ingredients list is a lone 2T of flour. What is that for? Was it supposed to be with the topping? or added in to the batter? BTW – i made this recipe into two medium loaves this weekend (about 60 mins bake time) and everyone LOVED LOVED LOVED it! Such a great keeper recipe! Thank you!
Oh dang. The two tablespoons of flour is supposed to be tossed with the cinnamon chips to prevent them from sinking. I forgot to add that step, but I fixed the instructions. Thanks for pointing it out, and I’m glad everyone loved the bread!!
I made 2 batches of this bread yesterday. The 1st batch was ok, only fell a little bit in the center. But the 2nd batch looked terrible and was also doughy in the middle along with the sunken hole in the middle. I put them back in the oven for 10 minutes longer. What is making these cakes fall?? Also, I use aluminum loaf pans. Would the metal pans work better? I read where this lady had a hard time getting her bread out of pan. I started using a spray with flour in it and it works so much better. Thank you
I added a pinch of nutmeg, one fresh apple cut up some walnuts and I can’t wait to taste them…smells so good baking.
My mini loaves looked great in the oven….had added a few minutes to cooking time. Took them out to cool….checked them after 10 minutes…the tops dropped thru to the bottom ….looked like sinkhole in Florida. Taste great…look horrible. Sorta under done. Plan to crumble, add cream cheese frosting, dip in candy coating and make Snicker doodle cake pops. Will have insulin on hand.
Danggit, I’m sorry your loaves sank. I hate it when that happens! I live at a high altitude, so I sometimes have to adjust recipes. But luckily, they still taste great even with a hole in the middle. The snickerdoodle cake pops sound amazing though!
I made this twice with the exact same ingredients, and both times it didn’t get done. In fact, I had to put it back in the oven for an extra 15 minutes after it cooled. Tastes great. First batch wouldn’t come out of the pans, so I cut off the aluminum. It doesn’t slice. Sure wish this would work, because it tastes sooooo good.
I can understand the difference in baking times. I have two ovens and both of them vary greatly. It’s frustrating. I haven’t ever had trouble getting this recipe out of the pan, so I’m not quite sure why it stuck. I would suggest prepping the pan with shortening and flour, then lining the bottom of the pan with parchment paper. That works every time for me!
Past the taste test. Both husband & daughter loved them. Yummy!!!!!!
I put every thing together but instead of mini loaf pans I always make my breads into muffins. So this is my 1st time with this recipe so lets wait and see how they turn out. Can’t wait for the taste test.
I made this a couple of weeks ago but I added 4 ripe bananas to the recipe and chopped walnuts – OMG delicious. My daughter just asked me when I was going to make it again. Thanks for the recipe.
Oh my, that sounds delicious! I have a few bananas I need to use up, so I just might have to give it a try!
I know this is wrong wrong wrong but I do not own mini loaf pans nor do I know where my regular loaf pan is. Do you think they would turn out the same if I baked them in a muffin tin?
Making this for the first time tonight for our family Thanksgiving 🙂 I’m not an experienced baker in the least, but so far, so good! Just one question: How do I know if it is done? Does the toothpick need to come out completely clean or can there be a little gooeyness? Thanks for the recipe! Tracked down the cinnamon chips at wal-mart, Hershey’s brand 🙂
It’s not snicker doodle if there’s no cream of tartar.
Why four loaves? Can’t we bake a bundt or a 9×13 or such?
You could definitely bake it in a bundt cake pan or 9×13″ pan. It would take longer to bake, but should still work. I like the mini loaf pans the best because the middle cooks faster, so the outer crust doesn’t get as dark.
I have just found your blog today and I like your recipes! 🙂
This is something I must make 🙂
I will have to substitute the cinnamon chips for white or chocolate chips (we don’t have cinnamon nor butterscotch here)
If I make it in a regular loaf pan – do I need to cut down the ingredients in half ?
What is the cooking time if we want to make in a regular loaf pan?
I haven’t tried that yet, but I bet it would be 60-65 minutes in a regular loaf pan.
I don’t have cinnamon chips and don’t know where to buy them. Can I make this and just leave the chips out?
You can leave them out, but they sure do add to the bread. I’d use butterscotch chips instead, they are yummy too. Good luck, hope you like it! 🙂
Walmart sells the cinnamon chips. They are Hershey brand.
Hi Kara! I just found your blog today and I LOVE it!! We should be friends! My mouth is watering from this bread!! That looks amazing! I would love it if you stopped by my little slice of the blogosphere!
Hi Talitha! Checked out your blog today and I love it! Those solar jars you came up with are so awesome that I had to pin them. Such a great idea!
They do grow up too fast. I’m sure your kids loved coming home to your scrumptious bread. It’s one of my favorite recipes I’ve created.
Barbara, so happy to “meet” the creator of the fabulous bread! I have seen it all over blogland, and now I know why it is so popular. It is soooo yummy! I just checked out your site and I love it. Those Cream Puff Swans you just posted are amazing! You have mad skills! 🙂
That looks and sounds delicious! I am going to have to try it.
I still need to try and make this – everyone who has loves it! Yours looks awesome!