Snickerdoodle Bread

Ribbons of cinnamon and sugar run through this snickerdoodle bread, creating a delicious quick bread you will love.

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Prep Time15 minutes mins

Cook Time50 minutes mins

Total Time1 hour hr 5 minutes mins

Servings12

The classic cookie flavor that everyone loves is now the star of this Snickerdoodle bread recipe. The simple combination of sugar and cinnamon creates ripples through this moist bread giving you a delicious quick bread that will be welcome at breakfast or for an afternoon snack.

Snickerdoodle Bread Ingredients

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Substitutions And Additions

SPICE: You can substitute apple pie spice for the cinnamon for a twist in your snickerdoodle loaf.

BUTTERMILK: If you don’t have buttermilk, simply stir in two tablespoons of white vinegar to 1¾ cup of regular milk.

CINNAMON CHIPS: If you can find them, you can add regular or mini cinnamon chips to your batter for an extra burst of cinnamon.

If you can’t find cinnamon chips, you could substitute butterscotch chips in this recipe.

How To Make This Snickerdoodle Bread Recipe

STEP ONE: Preheat the oven to 350°F. Spray a 9 x 5-inch loaf pan with baking or cooking spray and set it aside.

STEP TWO: Using a medium bowl, whisk together the flour, sugar, baking soda, cream of tartar, and salt. Set flour mixture aside.

STEP THREE: Using a small bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla.

STEP FOUR: Stir the wet ingredients into the dry ingredients. Stir until well incorporated.

STEP FIVE: Using a small mixing bowl, stir together the granulated sugar and the cinnamon. 

STEP SIX: Spoon ⅓ of the batter into the prepared loaf pan. 

STEP SEVEN: Evenly sprinkle three tablespoons of the cinnamon-sugar mixture on top of the batter. 

STEP EIGHT: Repeat the layering until the last ⅓ of the batter has been spooned in. Evenly sprinkle the remaining cinnamon sugar mixture on top of the bread batter.

STEP NINE: Bake in the preheated oven for 50 to 55 minutes, until a toothpick inserted in the center of the loaf comes away clean.

STEP TEN: Allow the Snickerdoodle bread to cool slightly before removing it from the loaf pan and transferring it to a cooling wire rack to cool completely.

How To Serve

Cinnamon lovers will welcome this bread with a cup of coffee or homemade pumpkin spice latte.

It is the perfect addition to your breakfast table, and you will love the tasty blend of cinnamon and sugar that is so reminiscent of the cookies of the same name.

For more amazing bread recipes, try our banana bread and blueberry bread. Both are yummy breads that are easy to make and perfect to share.

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Storage

IN THE FRIDGE: Store any leftovers of this homemade bread in an airtight container, at room temperature, for up to seven days.

IN THE FREEZER: You can freeze the baked bread wrapped in plastic wrap or aluminum foil for up to four months. Allow the loaf to thaw completely.

If you love Snickerdoodle cookies, you’ll love the great cinnamon flavor of this tasty Snickerdoodle quick bread. Cinnamon ripples create bursts of amazing flavor throughout the moist loaf, and I guarantee everyone will love the heavenly aromas it produces during baking.

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Snickerdoodle Bread

5 from 2 votes

Ribbons of cinnamon and sugar run through this snickerdoodle bread, creating a delicious quick bread you will love.

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 12

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Ingredients

  

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Loaf

• 2¼ cups all-purpose flour
• ⅔ cup granulated sugar
• 1½ teaspoons baking soda
• 1 teaspoon cream of tartar
• ½ teaspoon salt
• 2 extra-large eggs, room temperature
• 1 cup buttermilk
• 1 tablespoon buttermilk
• ⅔ cup vegetable oil
• 2 teaspoons vanilla extract

Cinnamon Sugar Filling and Topping

• ⅔ cup granulated sugar
• 1 tablespoon ground cinnamon

Instructions

 

• Preheat the oven to 350°F. Spray a 9×5 loaf pan with baking spray and set it aside.
• Using a medium-sized mixing bowl, whisk together the flour, sugar, baking soda, cream of tartar, and salt. Set it aside.
• Using a small mixing bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla.
• Stir the wet ingredients into the dry ingredients. Stir until well incorporated.
• Using a small mixing bowl, stir together the granulated sugar and the cinnamon.
• Spoon ⅓ of the batter into the prepared loaf pan.
• Evenly sprinkle 3 tablespoons of the cinnamon-sugar mixture on top of the batter.
• Repeat the layering until the last ⅓ of the batter has been spooned in. Evenly sprinkle the remaining cinnamon sugar on top of the batter.
• Bake for 50 to 55 minutes, until a toothpick inserted comes away clean.
• Allow the snickerdoodle bread to cool slightly before removing it from the loaf pan and transferring it to a cooling rack to cool completely.

Notes

• You can line the loaf pan with parchment paper “wings” before spraying with baking spray to help lift it out of the loaf pan.
• When inverting the bread from the pan, I recommend doing it over a paper towel so the cinnamon-sugar doesn’t make a mess.
• The longer the loaf of snickerdoodle bread sits, the more moist the slices will be.

Nutrition

Calories: 306kcal | Carbohydrates: 42g | Protein: 4g | Fat: 14g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 270mg | Potassium: 112mg | Fiber: 1g | Sugar: 23g | Vitamin A: 87IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg

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