Snickerdoodle Bread Recipe

If you love the cozy flavor of snickerdoodle cookies, you’ll fall head over heels for this Snickerdoodle Bread recipe. Imagine a soft, buttery loaf, marbled with swirls of cinnamon-sugar and crowned with a crunchy, crackly topping.

Every slice delivers the sweet, nostalgic warmth of your favorite cookie, making this bread irresistible for breakfast, dessert, or snacking any time.

This recipe is perfect for holiday baking, gifting, or just treating yourself to a comforting, homemade loaf.

Ingredients Checklist

Having the right ingredients measured and ready will set you up for baking success. Here’s what you’ll need for both the bread and the topping, plus easy substitutions for different dietary needs.

For the Bread:

• 1 cup (227g) unsalted butter, softened

• 2 cups (400g) granulated sugar

• 3 large eggs, room temperature

• 2 teaspoons pure vanilla extract

• ¾ cup (180g) sour cream (or Greek yogurt)

• 2½ cups (315g) all-purpose flour

• 2 teaspoons baking powder

• ½ teaspoon salt

• 2 teaspoons ground cinnamon

• Optional: 1 cup (170g) cinnamon chips, white chocolate chips, or chopped pecans

For the Cinnamon-Sugar Swirl & Topping:

• ½ cup (100g) granulated sugar

• 2 teaspoons ground cinnamon

Ingredient Substitutions and Add-Ins:

• Swap butter for coconut oil for a dairy-free version.

• Use gluten-free all-purpose flour for a gluten-free loaf.

• Sub half the flour with whole wheat for extra fiber.

• Stir in ½ cup of chopped nuts, dried fruit, or chocolate chips for fun twists.

Equipment Needed

To make the process easy and mess-free, gather the following kitchen tools before you start:

• 9×5-inch (23x13cm) loaf pan

• Parchment paper (for lining) or nonstick spray

• Large and medium mixing bowls

• Hand mixer or stand mixer

• Rubber spatula

• Whisk

• Measuring cups and spoons

• Cooling rack

• Bread knife for neat slices

Step-by-Step Instructions

1. Prep the Pan and Oven

• Preheat your oven to 350°F (175°C).

• Line your loaf pan with parchment paper, leaving an overhang for easy removal, or grease well.

2. Make the Cinnamon-Sugar

• In a small bowl, mix together ½ cup sugar and 2 teaspoons cinnamon. Set aside for the swirl and topping.

3. Cream Butter and Sugar

• In a large bowl, beat softened butter and 2 cups sugar on medium speed until pale and fluffy (about 2–3 minutes).

• Beat in eggs one at a time, mixing well and scraping the bowl after each addition.

• Mix in the vanilla.

4. Combine Dry Ingredients

• In a medium bowl, whisk together flour, baking powder, salt, and cinnamon.

5. Assemble the Batter

• Add the dry mixture to the butter mixture in three parts, alternating with the sour cream. Start and finish with flour.

• Mix just until combined; do not over-mix for a tender crumb.

• Fold in cinnamon chips, nuts, or other add-ins if using.

6. Layer the Batter and Swirl

• Spread half the batter into the prepared pan.

• Sprinkle half the cinnamon-sugar mixture over the batter.

• Top with the rest of the batter and spread gently.

• Sprinkle the remaining cinnamon-sugar evenly over the top.

• Use a butter knife to swirl gently through the loaf for a marbled effect (optional).

7. Bake

• Bake on the middle rack for 60–70 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

• If the bread is browning too quickly, tent loosely with foil in the last 20 minutes.

8. Cool and Slice

• Remove the pan from the oven and cool for 15 minutes.

• Lift the bread out using the parchment overhang and let it finish cooling on a rack.

• Slice with a serrated bread knife when fully cool for neat pieces.

Tips for Perfect Snickerdoodle Bread

• Room Temperature Ingredients: Ensures even mixing and a smoother batter.

• Don’t Overmix: Overworking the batter can make the loaf dense.

• Cinnamon Chips: If you find them, they add an extra pop of snickerdoodle flavor!

• Moisture Test: Bread is done when a toothpick comes out mostly clean—don’t overbake.

• Storage: Wrap bread tightly in plastic wrap or foil to keep it soft.

Variations

• Nutty Crunch: Add ½ cup chopped pecans or walnuts to the batter.

• Chocolate Swirl: Swirl in ¼ cup Nutella before baking.

• Extra Spiced: Mix in a pinch of nutmeg or cardamom with the cinnamon for depth.

• Mini Loaves or Muffins: Divide batter into mini loaf pans or muffin tins and adjust baking time accordingly.

Make-Ahead and Storage

• Room Temp: Store in an airtight container up to 3 days.

• Freezer: Cool completely, then wrap tightly and freeze up to 3 months. Thaw at room temperature overnight.

• Make-Ahead: Prepare batter the night before, cover, and refrigerate. Bring to room temperature before baking.

Serving Suggestions

• Enjoy plain or warm with a pat of butter.

• Serve with coffee, chai, or a glass of milk.

• Toast slices lightly and spread with cream cheese for a breakfast treat.

• Wrap in parchment and tie with string for gifting during holidays.

Final Thoughts

Snickerdoodle Bread brings all the charm of the classic cookie into a soft, sliceable loaf bursting with cinnamon-sugar goodness.

With its easy prep, customizable options, and crowd-pleasing flavor, this bread is sure to become a new favorite for your family and friends.

Whether you’re baking for a gathering or simply treating yourself, every slice promises a little moment of sweet comfort.