Snickerdoodle Bread

Snickerdoodle bread surrounded by snickerdoodle cookies

In a rush? You can find just the snickerdoodle bread recipe at my Tumblr, or you can jump to my Just the Basics section.

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.

cut snickerdoodle bread

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).

Time

Prep time: 15-20 minutes
Rise time: None
Cook time: 45-50 minutes
Total time: Approximately 1 hour 30 minutes

Ingredients

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:

  • 25  Grams (2 Tablespoons) Light Brown Sugar, Packed
  • 80 Grams (1/4 Cups 2 Tablespoons) White Granulated Sugar
  • 56 Grams (1/4 Cup) Butter
  • 6.3 Grams (1 1/2 Teaspoon) Vanilla Extract
  • 1 Large Eggs
  • 60 Grams (1/4 Cup) Sour Cream
  • 90 Grams (3/4 Cups) All-Purpose Flour
  • 2 Grams (1/2 Teaspoon) Baking Powder
  • 2.64 Grams (1 Teaspoons) Cinnamon
  • .36 Grams (1 Pinch) Salt
  • 127 Grams  (3/4 Cups) White Chocolate Chips*
  • 9 Grams (2 Tablespoons) All-Purpose Flour

You can substitute white chocolate chips for cinnamon chips or omit the chips entirely for this recipe.

Topping

  • 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.

Additional Equipment

If you want to make snickerdoodle bread, you’ll need a few tools to get the job done:

If you want, you can use a standing mixer with a paddle attachment instead of a hand mixer.

Instructions

To start, cream together sugars, butter, vanilla, and egg until light and fluffy.

snickerdoodle bread batter

If you’re using a mixer, scrape down the sides of the bowl. Then, add sour cream and stir until thoroughly incorporated.

snickerdoodle batter with sour cream

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.

Snickerdoodle batter with flour

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.

white chocolate chips

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.

snickerdoodle batter with chocolate chips

Spoon batter into a greased and floured 8-inch by 4-inch pan. Use a spatula to smooth the top.

snickerdoodle batter in pan

In a small bowl, combine the sugar and cinnamon topping. Lightly sprinkle over the batter.

snickerdoodle bread batter sprinkled with sugar

Preheat your oven to 350 degrees Fahrenheit (176 degrees Celsius) 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.

snickerdoodle bread cooling in pan

Allow bread to cool in the pan for 15 minutes.

finished snickerdoodle bread on cutting board

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.

slice of snickerdoodle bread

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.

crumbled snickerdoodle 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.

Just the Basics

Snickerdoodle bread surrounded by snickerdoodle cookies

Snickerdoodle Bread

A quick bread that tastes better than the cookie
Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Servings 8
Calories 277 kcal

Ingredients
  

  • 25 Grams Light Brown Sugar, Packed (2 Tablespoons)
  • 80 Grams White Granulated Sugar (1/4 Cups 2 Tablespoons)
  • 56 Grams Butter (1/4 Cup)
  • 6.3 Grams Vanilla Extract (1 1/2 Teaspoon)
  • 1 Large Egg
  • 60 Grams Sour Cream (1/4 Cup)
  • 90 Grams All-Purpose Flour (3/4 Cup)
  • 2 Grams Baking Powder (1/2 Teaspoon)
  • 2.64 Grams Ground Cinnamon (1 Teaspoons)
  • .36 Grams Salt (1 Pinch)
  • 127 Grams White Chocolate Chips (3/4 Cups)
  • 9 Grams All-Purpose Flour – For Coating Chips (2 Tablespoons)

Instructions
 

  • Cream together sugars, butter, vanilla, and egg until light and fluffy.
  • Add sour cream and stir until thoroughly incorporated.
  • Add flour, baking powder, cinnamon, and salt. Stir until everything is just moistened.
  • In a separate bowl, combine white chocolate chips (or cinnamon chips) with remaining flour. Toss to coat. 
  • Stir in floured chocolate chips until just incorporated. 
  • 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° Fahrenheit (176° Celsius) and cook for 45 to 50 minutes.
  • 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.

Notes

If you still have a hard time removing the loaf from the pan, line the bottom with parchment paper before baking.

Nutritional Information

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.

snickerdoodle bread nutritional information

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!