Snickerdoodle Bread Recipe
User Reviews
4.9
Snickerdoodle Bread Recipe
Description
Snickerdoodle Bread Recipe blends softened unsalted butter with sugar, ground cinnamon, and salt to create a fragrant base. Eggs, sour cream, and vanilla extract add richness and moistness, while all-purpose flour and baking powder provide structure and lift. Cinnamon chips folded into the batter enhance bursts of cinnamon flavor and a slightly chewy texture. The loaves are topped with a mixture of cinnamon and sugar that caramelizes during baking, creating a sweet crust.
The bread bakes in greased loaf pans tented with foil to prevent over-browning, resulting in a golden exterior and tender interior. The sour cream contributes to a moist crumb and subtle tang reminiscent of classic snickerdoodles, while the cinnamon-sugar topping enhances the signature cinnamon-sweet profile.
After baking, the loaves can be cooled, wrapped, and stored at room temperature or refrigerated for several days. The bread also freezes well when wrapped tightly, making it convenient to enjoy later. Cinnamon chips can be substituted with white chocolate chips if desired. Tossing the chips with a small amount of flour before folding into the batter prevents them from sinking to the bottom during baking.
Ingredients
Dough
- 1 cup unsalted butter softened
- 2 cups sugar
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- 3 egg large
- ¾ cup sour cream
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 (10-ounce) package cinnamon chips Hershey's brand
Cinnamon-Sugar Mixture
- 3 tablespoons sugar
- 1½ teaspoons ground cinnamon
Instructions
- Preheat the oven to 350 degrees F. Lightly grease two large 5 x 9-inch loaf pans with cooking spray and set aside.
- In a large bowl, cream butter, sugar, cinnamon, and salt with a hand mixer until fluffy. Add eggs and mix well. Then add sour cream and vanilla and mix well.
- Mix flour and baking powder in a separate bowl. Add to wet ingredients and mix until all combined.
- Add cinnamon chips and stir into batter. Set aside.
- Spoon batter evenly into the prepared loaf pans.
- TO make the cinnamon-sugar mixture, mix sugar and cinnamon in a bowl and sprinkle over the batter in each loaf pan.
- Tent pans with aluminum foil and bake for 40-45 minutes, or until a toothpick inserted into the middle comes out clean. Let cool before removing from pan and slicing.
Notes
- Store cooled loaves at room temperature for up to 4 days or refrigerate for up to a week; tightly wrap for freshness.
- Freeze wrapped loaves for up to 4 months; thaw at room temperature before serving.
- Cinnamon chips can be ordered online if unavailable locally; white chocolate chips are an acceptable substitute.
- Coat cinnamon chips with flour before mixing into batter to prevent sinking.
- To make Snickerdoodle Muffins, divide batter into lined muffin tins and bake 18-20 minutes at 350°F.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2loaves
Amount Per Serving
Calories 2507 kcal
% Daily Value*
| Serving | 1 loaf | |
| Calories | 2507kcal | 125% |
| Carbohydrates | 346g | 115% |
| Protein | 28g | 56% |
| Fat | 117g | 180% |
| Saturated Fat | 69g | 345% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 30g | 150% |
| Trans Fat | 4g | 200% |
| Cholesterol | 540mg | 180% |
| Sodium | 724mg | 30% |
| Potassium | 820mg | 17% |
| Fiber | 6g | 24% |
| Sugar | 222g | 444% |
| Vitamin A | 3740IU | 75% |
| Vitamin C | 1mg | 1% |
| Calcium | 386mg | 39% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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