Description

This Classic Snickerdoodle Bread is a delightful twist on the traditional snickerdoodle cookie, baked into a soft, tender loaf bursting with cinnamon flavor. Made with a rich batter of butter, sugar, eggs, sour cream, and cinnamon chips, this bread features a sweet cinnamon-sugar topping that creates a perfect crispy crust. Ideal for breakfast, a snack, or dessert, it combines the nostalgic taste of snickerdoodles with the comforting texture of quick bread.

Ingredients

Scale

Dry Ingredients

2.5 cups all-purpose flour (King Arthur all-purpose flour recommended)
2 tsp baking powder
1/2 tsp salt
2 tsp ground cinnamon (freshly ground preferred)

Wet Ingredients

1 cup unsalted butter (softened to room temperature)
2 cups sugar
3 large eggs (room temperature)
3/4 cup sour cream (full-fat for best texture)
1 tsp pure vanilla extract (not imitation)

Add-ins and Topping

10 oz cinnamon chips (optional but recommended for extra cinnamon flavor)
3 tbsp sugar (for sprinkling)
1.5 tsp ground cinnamon (for sprinkling)

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Instructions

Prepare Pans and Mix Dry Ingredients: Preheat your oven to 350°F (175°C) and thoroughly grease two loaf pans with butter or cooking spray. In a medium bowl, whisk together 2.5 cups flour, 2 tsp baking powder, 1/2 tsp salt, and 2 tsp ground cinnamon. Set this dry mixture aside.
Cream Butter and Sugar: In a large mixing bowl, use an electric mixer on medium-high speed to beat 1 cup softened butter and 2 cups sugar for 3-4 minutes until the mixture is light, fluffy, and pale. This aerates the batter to help the bread rise and ensures a tender crumb.
Add Eggs, Sour Cream, and Vanilla: With the mixer on medium, add the 3 room temperature eggs one at a time, mixing well after each. Then add 3/4 cup sour cream and 1 tsp vanilla extract, mixing until the batter is smooth. Scrape down bowl sides as needed.
Combine Dry Ingredients and Fold in Cinnamon Chips: Reduce mixer speed to low and gradually add the dry ingredient mixture to the wet batter, mixing just until combined—avoid overmixing to keep the bread tender. Fold in 10 oz cinnamon chips gently by hand with a spatula, evenly distributing them through the batter.
Fill Pans and Add Cinnamon-Sugar Topping: Divide the batter evenly between the two prepared loaf pans. In a small bowl, mix 3 tbsp sugar with 1.5 tsp ground cinnamon. Sprinkle this mixture generously over the tops of each loaf for that signature snickerdoodle crust.
Bake the Bread: Loosely cover the loaf pans with foil and bake in the preheated 350°F oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool and Serve: Remove the pans from the oven and let the loaves cool in the pans for about 15 minutes. Then transfer the bread onto a wire rack and allow it to cool completely before slicing to ensure a set crumb and prevent crumbling.

Notes

Room temperature ingredients, especially butter and eggs, help achieve a smooth batter and tender texture.
Do not overmix after adding the flour mixture; overmixing can toughen the bread.
Cinnamon chips add extra cinnamon flavor but can be omitted if unavailable.
The cinnamon-sugar topping caramelizes during baking, providing a perfectly sweet and crunchy crust.
For best results, use full-fat sour cream to keep the bread moist and rich.
Allow the bread to cool completely to set the crumb before slicing.