Snickerdoodle Bread is like a giant, soft and tender Snickerdoodle Muffin that has been topped with a hefty amount of sweet cinnamon sugar.

With the holiday season right around the corner, we started going through our Christmas recipe collection. This delicious bread would make the perfect snack, coffee treat or brunch addition. If you are looking for more easy brunch recipes, check this Bread Pudding, Best Ever Coffee Cake and Chocolate French Toast Casserole.

Easy Snickerdoodle Bread filled with cinnamon

Tender, soft and full of flavor, this Snickerdoodle Loaf is absolutely delightful. Fluffy and full of flavor, the bread is covered in a sweet and delicious Cinnamon Sugar layer. If you love Snickerdoodle cookies or muffins, you will love this bread.

The bread is easy to make and turns out amazing. Perfect to wrap and have a slice on the go, or to wrap some and give as hostess gifts. This bread is definitely going to hit everyone.

Where the “snickerdoodle” name comes from?

It is said, that the word snickerdoodle is a misinterpretation of the German word “Schneckennudel”, meaning snail dumpling, referring to the snail-like shape of the original biscuits.

Follow us on Pinterest for more delicious recipes!

What do you need to make Snickerdoodle Bread:

Cinnamon Sugar Topping:

• 1/4 cup unsalted butter, melted
• 3 tablespoons cinnamon sugar

How to make snickerdoodle bread?

For exact steps and recipe measures, please see the recipe card below. Also, watch the short video tutorial attached for quick and easy guidelines. But the general steps are as follows:

1. Mix butter, sugar, salt, and cinnamon until fluffy. Then, add eggs and mix well. Add vanilla and sour cream and mix well.
2. Next, mix flour and baking powder in a separate bowl, and add it to the wet ingredients. Mix until all combined.  
3. Pour the batter into the greased pan, and brush the bread with melted butter and sprinkle cinnamon sugar on top.
4. Bake at 350 degrees F for about 45 to 5o minutes. 
5. Let it cool prior to removing from the pan. 

Can I make Snickerdoodle Bread in advance?

Yes! You can prepare the batter 24 hours in advance, store in the refrigerator and make sure you stir before using it. Also, you will have to bake the bread a few minutes longer if you start by using the cold batter.

How to store Snickerdoodle Bread?

Snickerdoodle Loaf stores well at room temperature for up to three days in a sealed plastic bag.

To freeze it: Snickerdoodle Bread can be frozen in heavy foil or freezer bags for up to three months. For either method, allow the bread to cool completely before adding to bags or wrapping it into the foil.

To reheat it: Wrap slices in heavy foil and place it in the oven for 12-15 minutes at 300F. Additionally, do not thaw the slices before reheating.

Snickerdoodle Bread Recipe tips:

• I like baking this bread into a loaf-pan. Also, I prefer the non-stick loaf version. If you are looking to make a larger loaf, then you can use a bigger dish to bake it. 
• I made this bread the traditional way topped with cinnamon and did not fill it with chocolate or cinnamon chips. You can easily make it with cinnamon chips, or chocolate chips by simply adding the chips to the batter.
• For a healthier version, you can substitute the sour cream for greek vanilla yogurt.

Save Recipe

5 from 8 reviews

Snickerdoodle Bread

Snickerdoodle Bread is like a giant, soft and tender Snickerdoodle Muffin that has been topped with a hefty amount of sweet cinnamon sugar.

Save Print Email Review

Author: Catalina Castravet Serves: 10 slices
Prep time: 10 minutes Cook time: 45 minutes Total time: 55 mins

Ingredients

• 2 250 cups g  all purpose flour 
• 1 1 teaspoon teaspoon  baking powder 
• 1 1 teaspoon teaspoon  baking soda 
• 1 1 teaspoon teaspoon  cream of tartar 
• 1 1 teaspoon teaspoon  ground cinnamon 
• 1/2 1/2 teaspoon teaspoon  salt 
• 1/2 1/2 cup cup  unsalted butter  (softened to room temperature)
• 1/2 100 cup g  white sugar 
• 1/2 110 cup g  brown sugar 
• 2 2  large eggs  (room temperature)
• 1/2 118.29 cup ml  milk  (room temperature)
• 1/2 118.29 cup ml  sour cream  (room temperature)
• 1 1 teaspoon teaspoon  vanilla extract 

Cinnamon Sugar Topping:

• 1/4 56.75 cup g  unsalted butter  (melted)
• 3 3 tablespoons tablespoons  cinnamon sugar 

US Customary Metric

Instructions

1. Preheat oven to 350°F.
2. Grease a 9-by-5-inch loaf pan with nonstick baking spray (I like the one with flour) and set aside.
3. In a medium bowl combine flour, baking powder, baking soda, cream of tartar, cinnamon and salt. Stir and set aside.
4. Add butter and both sugars to a large bowl and beat until light and creamy. Stop to scrape the sides and bottom of the bowl with a spatula.
5. Add egg, sour cream, vanilla and milk. Beat until fully combined and smooth. Stop to scrape the sides and bottom of the bowl with a spatula.
6. Add the flour mix gradually into the egg and milk mixture, avoid over-mixing the batter.
7. Once the flour mixture has been fully incorporated, transfer the batter into the prepared loaf pan.
8. Brush the bread with melted butter and sprinkle cinnamon sugar on top.
9. Bake the bread for 45-50 minutes. It varies based on the oven, but start checking on it after 40 minutes. A toothpick inserted in the center should come out clean or with just a few crumbs, but NOT raw batter.
10. Remove bread from oven when ready and place loaf pan on a cooling rack.
11. If desired, brush bread again with melted butter and sprinkle with extra cinnamon sugar if desired. This should be done while the bread is still warm.
12. Cool bread in the pan for 10 minutes before removing and transferring to the cooling rack.
13. Serve warm or at room temperature.

Nutrition information

Calories: 338 Carbohydrates: 43 Protein: 4 Fat: 17 Saturated Fat: 10 Cholesterol: 74 Sodium: 378 Potassium: 217 Fiber: 1 Sugar: 24 Vitamin A: 580 Vitamin C: 0.1 Calcium: 98 Iron: 2

Save Recipe