I just pulled this Snickerdoodle bread out of the oven, and my kitchen smells like heaven! I couldn’t resist having a slice immediately.
It’s packed with warm cinnamon flavor in every bite. The secret ingredient? Sour cream, which gives it an extra soft and rich texture.
This bread will bring back so many memories. It’s like your favorite Snickerdoodle cookie but in bread form!
Once you try it, you’ll be hooked, too!
Why You’ll Love This Snickerdoodle Bread
Nostalgic Flavor: It captures the beloved taste of classic Snickerdoodle cookies in a soft, sliceable loaf form.
Irresistible Aroma: As the bread bakes, the warm scent of cinnamon and sugar fills your kitchen. It’s so cozy and inviting!
Crowd-Pleaser: This bread is sure to be a hit with family and friends of all ages. It’s perfect for holiday gatherings, potlucks, or gifting.
Easy to Make: It’s a beginner-friendly recipe that yields impressive results.
Ingredients
You can whip up this bread with a few pantry staples:
- All-Purpose Flour: The foundation of the batter, providing structure and texture.
- Baking Powder: The leavening agent helps the bread rise and become light and fluffy.
- Salt: It enhances the overall flavor of the bread and balances the sweetness.
- Ground Cinnamon: It gives snickerdoodle bread its distinctive warm, spicy-sweet flavor.
- Unsalted Butter: It adds richness, moisture, and tender texture to the crumb.
- Granulated Sugar: It sweetens the bread and helps create a soft, light texture.
- Large Eggs: They act as a binding agent and provide moisture and richness.
- Sour Cream: The secret ingredient! It makes the bread extra moist and tender.
- Vanilla Extract: To enhance the overall flavor.
How to Make Snickerdoodle Bread
Follow these simple steps to make this bread:
1. Prep the pans. Preheat the oven to 350°F. Grease two 9×5-inch loaf pans and set aside.
2. Mix the dry ingredients. In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon. Set aside.
3. Cream the butter and sugar. In a large bowl, cream the butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in the sour cream and vanilla extract.
4. Combine the wet and dry. Gradually mix the dry ingredients into the wet ingredients until just combined.
5. Make the topping. In a small bowl, combine the remaining sugar and 1 tablespoon of cinnamon.
6. Layer and bake. Spread 1/4 of the batter evenly into each prepared pan. Sprinkle each with 1/4 of the cinnamon-sugar mixture. Repeat the layers, ending with cinnamon sugar on top. Bake for 50-60 minutes.
7. Cool and serve. Let cool in pans for 10 minutes before transferring to a wire rack to cool completely. Slice and enjoy!
Tips for the Best Snickerdoodle Bread
These easy tips will make your bread the very best:
- Room temperature is key. Use softened butter and room-temperature eggs and sour cream for a smooth, well-incorporated batter.
- Add cinnamon chips. HERSHEY’S cinnamon baking chips are a fun and tasty way to boost that yummy flavor.
- Don’t overmix! Mix the dry ingredients with the wet ingredients until just combined to avoid a tough, dense bread.
- Give the pans a tap. Gently tap the filled loaf pans on the counter before baking to release any air bubbles for an even rise.
- Do a quick test. Insert a toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs, the bread is done.
- Cool completely. Allow the bread to cool completely in the pan before slicing for cleaner, neater slices.
How to Store
This bread is so easy to make ahead and store!
To Make Ahead: Prepare the batter, cover the bowl, and store in the fridge for up to 24 hours. Let the batter sit at room temperature for 15 minutes before baking.
To Store: Keep the bread tightly wrapped or in an air-tight container at room temperature for up to 5 days. Storing it in the refrigerator will extend its shelf life to 6-8 days.
To Freeze: Wrap the cooled bread tightly in plastic wrap, then in foil. Place in a freezer-safe bag, removing as much air as possible. It can be frozen for up to 3-6 months.
Snickerdoodle Bread
12
servings15
minutes1
hour536
This snickerdoodle bread is sweet, rich, and so indulgent! With the classic flavors of vanilla and cinnamon, it’s absolutely divine.
Ingredients
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons ground cinnamon, divided
1 cup unsalted butter, softened
2 cups granulated sugar, divided
3 large eggs
1 cup sour cream
2 teaspoons vanilla extract
1 1/2 cups cinnamon chips, optional
Instructions
- Preheat the oven to 350°F. Grease two 9×5-inch loaf pans and set aside.
- In a medium bowl, whisk together the flour, baking powder, salt, and 1 tablespoon of the cinnamon. Set aside.
- In a large bowl, cream together the butter and 1 3/4 cups of the sugar until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, then stir in the sour cream and vanilla extract.
- Gradually mix the dry ingredients into the wet ingredients until just combined. Fold in the cinnamon chips, if using.
- In a small bowl, combine the remaining 1/4 cup sugar and 1 tablespoon cinnamon.
- Spread 1/4 of the batter evenly into each prepared pan. Sprinkle each with 1/4 of the cinnamon-sugar mixture. Repeat layers, ending with the cinnamon sugar on top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pans for 10 minutes before removing to a wire rack to cool completely.
Notes
- Use softened butter and room-temperature ingredients for the best texture.
- Be careful not to overmix the batter after adding the dry ingredients to avoid a tough bread.
- Let the bread cool completely before slicing for cleaner slices.
What are cinnamon chips? I would love to make this recipe but have no clue what these are??? Also if I can’t find them here in Phx can I substitute anything or make them? Thanks so much love your recipes!
Hi Karen!
They’re HERSHEY’S cinnamon baking chips. You should be able to find them in the baking section next to the chocolate chips.
Here’s a link to them on Amazon
If you can’t find them, you can just leave them out. It’s plenty spiced enough!
Or you could add chocolate chips or a cinnamon glaze instead (1 cup powdered sugar, 2-3 tablespoons milk, 1/2-1 teaspoon cinnamon)
Hope this helps!
Could raisins be added without messing up the bread?
So, I’ve never tried it, Cathy, so I have no personal knowledge that it would work.
However, that being said, I don’t THINK it would mess anything up. The two primary concerns would be moisture and sweetness. Raisins suck up moisture and are naturally sweetened. So, you may want to SLIGHTLY adjust the moisture and sugar contents. (A little more moisture, a little less sugar.)
But honestly, I’m not sure you’d even have to if you didn’t add a ton of raisins. If you do try it, let me know how it goes please!