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Snickerdoodle Bread

close up shot of a loaf of snickerdoodle bread with a slice of bread on a wooden board
Ribbons of cinnamon and sugar run through this snickerdoodle bread, creating a delicious quick bread you will love.
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Table of Contents
  1. SNICKERDOODLE BREAD INGREDIENTS
  2. HOW TO MAKE THIS SNICKERDOODLE BREAD RECIPE
  3. HOW TO SERVE
  4. STORAGE
  5. MORE RECIPES YOU’LL LOVE
  6. JUMP TO RECIPE

The classic cookie flavor that everyone loves is now the star in 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.

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.

SNICKERDOODLE BREAD INGREDIENTS

You’ll need:

For the Loaf

  • 2 ¼ cup all-purpose flour
  • ⅔ cup granulated sugar
  • 1 ½ teaspoons baking soda
  • 1 teaspoon cream of tartar
  • ½ teaspoon salt
  • 2 extra-large eggs, at room temperature
  • 1 cup + 1 tablespoon buttermilk
  • ⅔ cup vegetable oil
  • 2 teaspoons vanilla extract

For the Cinnamon Sugar Filling and Topping

  • ⅔ cup granulated sugar
  • 1 tablespoon ground cinnamon

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 2 tablespoons of white vinegar to 1¾ cup 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.

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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.

PRO TIP:

You can line the loaf pan with parchment paper “wings” before spraying with baking spray to help lift it out of the loaf pan.

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 3 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.

PRO TIP:

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.

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.

STORAGE

IN THE FRIDGE: Store any leftovers of this homemade bread in an airtight container, at room temperature, for up to 7 days.

IN THE FREEZER: You can freeze the baked bread wrapped in plastic wrap or aluminum foil for up to 4 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.

FREQUENTLY ASKED QUESTIONS

Could I use brown sugar instead of white sugar in this recipe?

This delicious bread would be tasty with either brown or white sugar.

Could I make mini loaves using this cinnamon bread recipe?

If you prefer to make this bread in miniature loaf pans, you certainly can. You would have to adjust the baking time and keep a close eye on the bread to make sure it doesn’t bake too long.

Can I freeze this bread?

You can freeze the bread in an airtight container or wrapped in plastic wrap for up to four months.

MORE RECIPES YOU’LL LOVE

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close up shot of a loaf of snickerdoodle bread with a slice of bread on a wooden board

Snickerdoodle Bread

5 from 1 vote
Ribbons of cinnamon and sugar run through this snickerdoodle bread, creating a delicious quick bread you will love.
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 12

Ingredients
  

Loaf

  • 2 ¼ cup all-purpose flour
  • cup granulated sugar
  • 1 ½ teaspoons baking soda
  • 1 teaspoon cream of tartar
  • ½ teaspoon salt
  • 2 extra-large eggs at room temperature
  • 1 cup buttermilk
  • 1 tablespoon buttermilk
  • cup vegetable oil
  • 2 teaspoons vanilla extract

Cinnamon Sugar Filling and Topping

  • 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-size 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

PRO TIP: ​​You can line the loaf pan with parchment paper “wings” before spraying with baking spray to help lift it out of the loaf pan.
 
PRO TIP: When inverting the bread from the pan, I recommend doing it over a paper towel so the cinnamon-sugar doesn’t make a mess. 
 
PRO TIP: 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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