In a rush? You can find just the snickerdoodle bread recipe at my Tumblr.
Snickerdoodle cookies are a delight. They have a light, fluffy texture and just the right amount of cinnamon and sugar to make them a beautiful treat at any time. In fact, I’d choose snickerdoodle cookies over frosted sugar cookies any day.
Now picture all the light, fluffy, sugary awesome transformed into the perfect loaf of bread. That’s what I’m sharing with you this week: snickerdoodle bread. And wow it is amazing. It has a light sugary topping on the crust, and a cake-like crumb when you cut into it. The white chocolate chips make the bread so addicting that it will leave you craving more.
This recipe has quickly worked its way into our family favorites, and it seems as though just one loaf is never enough. This recipe is pretty flexible, too, so you could turn it into two mini loaves of bread or try making muffins with it instead (but, of course, you’ll need to adjust the baking times accordingly).
Prep time: 15-20 minutes
Rise time: None
Cook time: 45-50 minutes
Total time: Approximately 1 hour 30 minutes
Although this recipe doesn’t have cream of tartar like your average snickerdoodle cookie, these ingredients will have your bread tasting just as light and sweet:
- 2 Tablespoons Light Brown Sugar, Packed
- 1/4 Cups 2 Tablespoons White Granulated Sugar
- 1/4 Cup Butter
- 1 1/2 Teaspoon Vanilla Extract
- 1 Large Eggs
- 1/4 Cup Sour Cream
- 3/4 Cups All-Purpose Flour
- 1/2 Teaspoon Baking Powder
- 1 Teaspoons Cinnamon
- 1 Pinch Salt
- 3/4 Cups White Chocolate Chips*
- 2 Tablespoons All-Purpose Flour
You can substitute white chocolate chips for cinnamon chips or omit the chips entirely for this recipe.
- 1/2 Teaspoon Cinnamon
- 1 Tablespoons White Granulated Sugar
Feel free to add a little more sugar or cinnamon to taste. I personally prefer a little more sugar and a little less cinnamon, but that’s just me.
If you want to make snickerdoodle bread, you’ll need a few tools to get the job done:
- Hand Mixer
- Small and Large Mixing Bowls
- Wooden Mixing Spoon
- Silicon Spatula
- Measuring Cups and Spoons
- 8-Inch by 4-Inch Bread Pan
- Cooling Rack
If you want, you can use a standing mixer with a paddle attachment instead of a hand mixer.
To start, cream together sugars, butter, vanilla, and egg until light and fluffy.
If you’re using a mixer, scrape down the sides of the bowl. Then, add sour cream and stir until thoroughly incorporated.
Scrape down the sides of the bowl again, and add flour, baking powder, cinnamon, and salt. Stir until everything is just moistened. Avoid over mixing, or your bread will come out dense.
In a separate bowl, combine white chocolate chips (or cinnamon chips) with remaining flour. Toss to coat. The flour prevents the chips from sinking to the bottom during baking.
Stir in floured chocolate chips until just incorporated. Again, don’t over mix. You’ll probably want to use your spoon rather than your mixer at this point. The batter will be quite sticky and thick.
Spoon batter into a greased and floured 8-inch by 4-inch pan. Use a spatula to smooth the top.
In a small bowl, combine the sugar and cinnamon topping. Lightly sprinkle over the batter.
Preheat your oven to 350 degrees Fahrenheit and cook for 45 to 50 minutes. You can use a toothpick to test if it’s done. It should come out clean, or with a few moist crumbs (but no batter). Keep in mind that melted chocolate chips may look like batter, so you may have to poke a couple of places to find out if your bread has finished cooking.
Your bread should look domed and will feel firm to the touch. Your bread may crack in the middle.
Allow bread to cool in the pan for 15 minutes.
Place a paper towel over the top of the bread before inverting (to catch the cinnamon sugar topping). Allow the bread to finish cooling completely.
If you don’t eat it as fast as I did, your bread will keep well in an airtight container at room temperature for up to a week. You can also freeze it for up to 6 months.
Secrets to Success
I really struggled to get my first loaf out of the pan. Although I had greased it thoroughly, my bread still stuck, and the entire bottom fell out when I inverted the bread.
To avoid making the same mistake, I suggest adding flour in addition to greasing the pan. If you still have a hard time, line the bottom with parchment paper.
In small amounts, snickerdoodle bread is fantastic. But I made several loaves over the last week and I know I overdid it on the sugar this week. I should have looked at this nutritional information before scarfing down all that bread.
Keep in mind that this nutritional information is for bread that includes white chocolate chips rather than cinnamon chips (or no chips at all). And I cut my loaf into about 8 slices. Your nutritional information will vary depending on serving size and ingredients used.
Did You Try It?
I’m still learning how to make snickerdoodle bread, and I’d love any tips you have to improve the recipe. Do you have better techniques to prevent the bread from sticking to the pan? Do you think the recipe could use fewer white chocolate chips? More chocolate chips? Let me know in the comments below!