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Snickerdoodle Bread

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.
Course Dessert
Cuisine American
Keyword Snickerdoodle Bread
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 10 slices
Calories 338kcal
Author Catalina Castravet


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

Cinnamon Sugar Topping:

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


  • Preheat oven to 350°F.
  • Grease a 9-by-5-inch loaf pan with nonstick baking spray (I like the one with flour) and set aside.
  • In a medium bowl combine flour, baking powder, baking soda, cream of tartar, cinnamon and salt. Stir and set aside.
  • 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.
  • 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.
  • Add the flour mix gradually into the egg and milk mixture, avoid over-mixing the batter.
  • Once the flour mixture has been fully incorporated, transfer the batter into the prepared loaf pan.
  • Brush the bread with melted butter and sprinkle cinnamon sugar on top.
  • 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.
  • Remove bread from oven when ready and place loaf pan on a cooling rack.
  • 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.
  • Cool bread in the pan for 10 minutes before removing and transferring to the cooling rack.
  • Serve warm or at room temperature.



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