Snickerdoodle Bread is a slice of heaven

This bread will thrill snickerdoodle lovers and fill the house with the scent of cinnamon while baking.

Are Snickerdoodles one of your favorite cookies? They are one of my favorites. If so, today’s recipe takes the humble snickerdoodle cookie and elevates it. Snickerdoodle Bread from is a slice of heaven for cinnamon lovers.

Ever wonder why they are called Snickerdoodles? Seems these tasty treats have been around since the late 1800s. They probably are German in origin. Their name may be a corruption of the German work “Schneckennudeln,” which roughly translates to “crinkly noodles,” according to the “Joy of Cooking” cookbook.

Snickerdoodle bread is a sweet, buttery quick bread that includes a crispy cinnamon sugar topping, just like the cookie. Whereas the cream of tartar acts as a leavening agent for the cookie giving it its “puffy” appearance, the bread uses baking powder and eggs as the leavening agents.

While the bread is baking, the smells coming from your kitchen will be wonderful because of the cinnamon. If you are wanting a higher quality cinnamon to use, purchase a Ceylon cinnamon, but a basic ground cinnamon will work as well.

This is a quick bread which means the ingredients come together quickly. But it also means you do not want to overmix your ingredients. Overmixing develops the gluten in the flour making the bread less tender.

To prevent overmixing, whisk the flour, baking powder, salt and cinnamon in a medium bowl and set this aside. In a large mixing bowl, cream together the softened butter and two cups of sugar. The sugar aerates the butter in order for the air bubbles to capture the gases released by the leaveners (baking powder and eggs).

In other words, the sugar crystals punch little holes in the butter to capture the air. The finer the bubbles you produce by mixing the butter and sugar, the lighter the texture your product will be. Softened butter means it has been sitting on your counter anywhere from 30 to 60 minutes. Creaming should take about three to four minutes on medium speed of the mixer. After creaming the butter should be a pale color.

Once your creaming is done, add eggs one at a time mixing well after each addition. Then add vanilla and sour cream. Now you can add your dry ingredients. Be sure to mix only until all ingredients are just combined. No overmixing. Coat your cinnamon or butterscotch chips with two tablespoons of flour. This keeps the chips from sinking to the bottom of your bread. Fold the chips into the batter.

Spoon the batter into the greased loaf pans. They should be 2/3 full and bake in a 350-degree oven for 60 to 70 minutes or until a toothpick inserted in the center of each loaf comes out clean. Let the bread cool 10 minutes still in the loaf pans on a cooling rack. Then remove the bread from the pans and finish cooling completely before serving.

It makes a delicious breakfast bread as well as a dessert. If you are a Snickerdoodle lover, this bread is a must try.

Snickerdoodle Bread

3 cups all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

2 teaspoons cinnamon

1 cup butter (2 sticks), softened

2 cups sugar

4 eggs

2 teaspoons vanilla

1 cup sour cream

1½ cup Hershey’s cinnamon chips or Hershey’s butterscotch chips

2 tablespoons flour

2 tablespoons sugar

2 teaspoons cinnamon

Preheat oven to 350 degrees. Spray the bottom of two 9-inch x 5-inch loaf pans with a cooking spray, such as Pam.

In a medium bowl, whisk together 3 cups flour, baking powder, salt and cinnamon. Set aside.

In a large mixing bowl, cream together butter and 2 cups sugar on medium speed, until fluffy, three to four minutes. Add eggs one at a time mixing well after each addition. Add vanilla and sour cream and mix to combine. Add flour mixture and mix just until combine. Do not overmix. Coat the cinnamon/butterscotch chips with 2 tablespoons flour and fold into the batter.

Spoon batter into greased pans (Don’t fill more than two-third full.) Combine 2 tablespoons sugar and 2 teaspoons cinnamon and sprinkle over the top of the batter in the pans.

Bake for 60 to 70 minutes until a toothpick inserted into a crack in the center of the loaf comes clean. Remove from oven and let cool 10 minutes on a cooling rack before removing from pan. Remove from pan and let cool completely before serving.

Recipe makes two loaves.


Cherie Mingus is a retired teacher who taught family and consumer sciences at Central Hardin High School. She can be reached at

(1) comment


Made this for my wife and son today, big hit they both loved it.

Welcome to the discussion.

Keep it Clean. Please avoid obscene, vulgar, lewd, racist or sexually-oriented language.
Don't Threaten. Threats of harming another person will not be tolerated.
Be Truthful. Don't knowingly lie about anyone or anything.
Be Nice. No racism, sexism or any sort of -ism that is degrading to another person.
Be Proactive. Use the 'Report' link on each comment to let us know of abusive posts.
Share with Us. We'd love to hear eyewitness accounts, the history behind an article.
Terms of Use. The complete terms of use policy can be found at the bottom of this page.