Introduction

Snickerdoodle bread combines all the cinnamon-sugar goodness of the classic cookie into a moist, tender loaf. This easy-to-make bread features a cinnamon swirl throughout and a sweet, crisp topping that’s perfect with a cup of coffee or tea.

The image shows three slices of a cinnamon swirl cake arranged vertically, with one thick slice standing upright at the back and two slices laying flat in front of it, all resting on a wooden board. The cake has a golden yellow base with a dark brown cinnamon swirl running through the middle layer, and a crumbly cinnamon sugar topping that covers the entire top surface with a textured, slightly grainy look. The background is a clean white marbled texture, and faint blurred kitchen elements can be seen in the distance. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 tablespoons unsalted butter, softened
½ cup white sugar
½ cup brown sugar
2 large eggs
½ cup milk
½ cup sour cream
2 teaspoons vanilla extract
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
⅓ cup brown sugar (for cinnamon swirl and topping)
⅓ cup granulated sugar (for cinnamon swirl and topping)
1 tablespoon cinnamon (for cinnamon swirl and topping)

Instructions

Step 1: Preheat the oven to 350°F (175°C). Cut a piece of parchment paper to fit the wider side of an 8 ½ x 4 ½ inch loaf pan, laying it from right to left. Lightly oil the other two sides of the pan not covered by parchment.
Step 2: Using an electric mixer, cream together the softened butter, ½ cup white sugar, and ½ cup brown sugar until light and fluffy.
Step 3: Beat in the eggs, milk, sour cream, and vanilla extract until thoroughly combined.
Step 4: In a separate medium bowl, whisk together the flour, baking powder, and salt.
Step 5: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing to keep the bread tender.
Step 6: In a small bowl, mix the ⅓ cup brown sugar, ⅓ cup granulated sugar, and 1 tablespoon cinnamon with a fork until well combined. This will be your cinnamon swirl and topping.
Step 7: To assemble, pour ⅓ of the batter into the prepared pan and spread evenly. Sprinkle ⅓ of the cinnamon sugar mixture on top. Repeat two more layers, ending with the cinnamon sugar topping on the final layer of batter.
Step 8: Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool in the pan for 10–15 minutes.
Step 9: Carefully lift the bread out using the parchment paper. Cool completely on a wire rack before slicing and serving.

Tips & Variations

For extra cinnamon flavor, sprinkle a little cinnamon sugar on top of the bread right before baking to create a crunchy crust.
Substitute Greek yogurt for sour cream to add a slight tang and boost protein.
Try adding chopped nuts like pecans or walnuts into the batter for added texture.
Use a mix of white and brown sugar in the cinnamon swirl for depth of flavor.

Storage

Store the snickerdoodle bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to one week or freeze the sliced bread for up to 3 months. Reheat slices in a toaster or microwave for a warm treat.

How to Serve

The image shows a single slice of cinnamon swirl bread on a white plate. The bread has three visible layers: a soft light yellow base, a middle layer with dark brown cinnamon swirls mixed with sugar, and a top crust with a golden brown, crumbly texture and sugar sprinkles. Near the plate, there are two cinnamon sticks placed on the white marbled surface, and part of the remaining loaf is on a wooden board in the background. A blue and white striped cloth is on the side, and a glass of milk is partially visible in the bottom left corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the added salt in the recipe to prevent the bread from becoming too salty.

How do I know when the bread is fully baked?

Insert a toothpick into the center of the loaf. It’s done when the toothpick comes out clean or with just a few moist crumbs clinging to it, but no wet batter.