4.4 from 150 votes
Snickerdoodle Bread
Snickerdoodle Bread is a cinnamon-spiced quick bread studded with cinnamon chips that provide bursts of sweet creaminess similar to white chocolate. The batter is rich with butter, sour cream, and sugars, producing a moist crumb. The loaf is topped with a cinnamon-sugar blend, creating a slightly crisp, sweet crust with a warm cinnamon aroma.
Prep Time
15 mins
Cook Time
50 mins
Additional Time
25 mins
Total Time
1 hr 30 mins
Servings:
24
Calories:
193 kcal
Course:
Breakfast, Bread
Cuisine:
American
Ingredients
Bread
- ½ cup butter unsalted
- ¾ cup granulated sugar
- ¼ cup light brown sugar packed
- 2 egg large
- 1 tablespoon vanilla extract
- ½ cup sour cream lite is okay; I haven’t tried substituting Greek yogurt
- 1 ½ cups all-purpose flour divided, 2 tablespoons
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- pinch salt optional and to taste
- 1 ½ cups cinnamon chips most of one 10-ounce bag; white chocolate chips may be substituted or chips may be omited
Topping
- 2 tablespoons granulated sugar
- 1 teaspoon cinnamon
Instructions
For the bread:
- Pre-heat over to 350F and spray two 8×4-inch loaf pans with floured cooking spray, or grease and flour the pans; set aside. Recipe could be made as mini loaves or muffins; baking times will vary.
- To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) , add the butter, sugars, eggs, vanilla, and beat on high power until creamed, light, and fluffy, about 3 to 4 minutes.
- Stop, scrape down the sides of the bowl, add the sour cream, and beat on high power to incorporate, about 1 minute.
- Stop, scrape down the sides of the bowl, and add 1 1/2 cups flour, cinnamon, baking powder, optional salt, and beat on low until just incorporated, about 1 minute; don’t overmix. Set aside.
- To a small bowl, add the cinnamon chips, sprinkle with 2 tablespoons flour, and toss with your fingers or a spoon to coat chips in flour. Flouring them helps prevent sinking while baking.
- Add contents of small bowl (chips and any excess flour) to large mixing bowl and beat on low until just incorporated, about 1 minute; don’t overmix.
- Turn batter out into prepared pans, divided evenly. Batter is thick. Smooth the tops of pans lightly with a spatula; set aside.
Cup of Yum
For the topping:
- To a small bowl, add sugar, cinnamon, and stir to combine.
- Using a small spoon, evenly sprinkle topping mixture over the loaf pans.
- Bake for about 45 to 50 minutes (I baked 48), or until a toothpick inserted in the center comes out clean or with a few moist crumbs, no batter. However, the toothpick test is tricky because you’ll likely hit cinnamon chips which are melty and gooey. Bread will be domed, likely with a crack down the center, and will be firm when touched lightly when done.
- Allow bread to cool in pans on a wire rack for about 15 minutes before inverting (do it over a paper towel to catch the cinnamon-sugar topping) and allowing to cool completely on a rack before slicing and serving.
Notes
- Store the bread airtight at room temperature for 5 to 7 days to maintain freshness.
- For extended storage, freeze the bread for up to 3 to 4 months, thaw before serving.
- This recipe is adapted from Cinnamon-Sugar Crust Cinnamon Ribbon Bread by Barbara Bakes on Food.com.
- The loaf pans can be replaced with mini loaf pans or muffins; adjust baking times accordingly.
Nutrition Information
Serving
1
Calories
193kcal
(10%)
Carbohydrates
25g
(8%)
Protein
2g
(4%)
Fat
10g
(15%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
4g
(24%)
Cholesterol
29mg
(10%)
Sodium
35mg
(1%)
Sugar
18g
(36%)
Nutrition Facts
Serving: 24 Serving
Amount Per Serving
Calories 193
% Daily Value*
| Serving | 1 | |
| Calories | 193kcal | 10% |
| Carbohydrates | 25g | 8% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 29mg | 10% |
| Sodium | 35mg | 1% |
| Sugar | 18g | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.