Supremely moist bread swirled with cinnamon, brimming with cinnamon chips, and dusted in a blanket of cinnamon-sugar! Tastes just like a fresh-baked snickerdoodle!
To me, snickerdoodles are one of the more modest and unassuming cookies. They’re not loaded with a bunch of chocolate, nor are they dressed up with a luscious cloak of buttercream and sprinkles. In fact, they look rather simple at first glance. However, there’s just something so heavenly about this classic cookie.
Now, I’ve definitely experimented with my fair share of snickerdoodle-inspired treats over the years. From Snickeroodle Cupcakes to Snickerdoodle Cheesecake Bars to Blackberry Snickerdoodle Cobbler, the list goes on! BUT I still had yet to transform this delectable cookie into an exquisite loaf of bread.
Luckily, today is that day…
This Snickerdoodle Bread exceeded my expectations! It’s perfectly moist, absolutely teeming with cinnamon sweetness, and tastes JUST like a snickerdoodle. It even has that delicately crisp exterior that we all know and love about the snickerdoodle.
Like most quick breads, this Snickerdoodle Bread is both quick and a cinch to throw together! Just start by combining the dry ingredients–all-purpose flour, baking powder, baking soda, cinnamon, and salt. Then in a separate bowl, combine the wet ingredients–brown sugar, granulated sugar, eggs, vegetable oil, sour cream, and vanilla. The combination of oil and sour cream ensures that this bread has a moist and fluffy crumb. The sour cream also adds a slight tang which is what snickerdoodles are known for.
Once the wet ingredients have been combined with the dry ingredients, it’s time to add the cinnamon chips. Now, when it came time to decide on whether I should add cinnamon chips to the batter or swirl it with cinnamon-sugar, I simply could not make up my mind. So thanks to my lack of decision-making skills, I decided to do BOTH.
Hey, sometimes indecisiveness can be a good thing…
To swirl the bread with cinnamon-sugar, it involves a layering process. You’ll start by plopping a couple spoonfuls of batter into the bottom of the loaf pan. Then you’ll sprinkle a couple teaspoons of cinnamon-sugar on top. This layering process is repeated two more times. Then you take a skewer and swirl figure-eights throughout the batter.
These bad boys take about 30 minutes to bake in the oven. The best way to test for doneness is to insert a skewer in the center. If it comes out clean or with just a few crumbs attached, it’s done.
If you’re wondering…
Where can I find cinnamon chips?
Cinnamon chips aren’t in most grocery stores, but I’ve usually had luck with places like Target, Wal-Mart, and Safeway. Another option is to order them online through Hershey’s or Amazon. You’re also welcome to substitute the cinnamon chips with white chocolate chips. Butterscotch chips would also be AMAZING.
Can I use a large loaf pan?
Yes, you can bake the batter in a single 9×5-inch loaf pan. Do the same layering process, but instead of spooning only a couple of tablespoons into the pan, pour in a 1/3 of the batter and top with about 2.5 Tablespoons of the cinnamon-sugar. Repeat process twice more, swirl, then bake in the oven for 55-65 minutes.
Can I make muffins with this recipe?
Certainly! For standard size muffins, bake the muffins at 350ºF for 18-24 minutes.
Can I freeze Snickerdoodle Bread?
Yep! Quick breads freeze incredibly well, and this one is no exception. After the loaves have cooled completely, wrap each one individually in plastic wrap, then in tin foil. If you don’t have foil, you can seal them in a freezer ziplock bag. Make sure to write the name and date on each loaf. They’ll keep for up to 6 months in the freezer.
Snickerdoodle Bread
Ingredients
Cinnamon-Sugar Swirl:
- ½ cup granulated sugar
- 5 teaspoons cinnamon
Batter:
- 2 ⅔ cup all-purpose flour
- 1 Tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 eggs
- ½ cup vegetable oil
- 1 ½ cup sour cream
- 2 teaspoons vanilla
- 1 ⅓ cup cinnamon chips (white chocolate chips can also be used)
Instructions
- Preheat oven to 350°F degrees. Grease five small loaf pans.*
- Make the Cinnamon-Sugar by combining the sugar and cinnamon in a medium bowl; set aside.
- In a large bowl, whisk the flour, baking powder, baking soda, cinnamon and salt together until combined; set aside.
- In another bowl, whisk both sugars and the eggs together until thickened and combined, about 45 seconds. Stir in the oil, sour cream and vanilla.
- Using a rubber spatula, gently fold the wet ingredients into the dry ingredients until almost combined. Fold the cinnamon chips in. Batter should still be lumpy with a few spots of flour.
- Spoon two heaping tablespoons of batter into each loaf pan. Sprinkle 1 1/2 teaspoon of the cinnamon-sugar on top. Spoon another 2 tablespoons of batter on top of the cinnamon-sugar, followed by another 1 1/2 teaspoon of the cinnamon-sugar. Evenly spoon the remaining batter on top, filling the pans about 2/3 full.
- Sprinkle remaining cinnamon-sugar on top.
- Bake for 28-33 minutes, or until tops are golden brown and a toothpick inserted in the center comes out clean.** Allow loaves to cool in the pan for 30 minutes before transferring to a wire rack to cool completely.