Introduction

Snickerdoodle Bread with Cinnamon Chips is a delightful twist on the classic cookie, capturing that beloved cinnamon-sugar flavor in a soft, tender loaf. Perfect for breakfast or an afternoon snack, this bread is studded with cinnamon chips and topped with a sweet cinnamon-sugar crust for extra flavor and crunch.

The image shows a stack of four square pieces of crumb cake with a golden brown top layer covered in a thick layer of cinnamon sugar, giving it a sparkling texture. The middle layer is a moist, light yellow cake with visible pockets of cinnamon swirls that add a darker brown pattern inside. The bottom layer looks slightly firmer and more dense, similar in color to the middle layer but without the swirls. The stack sits on a white marbled surface with a cinnamon stick next to it, and blurred cake pieces on a white plate in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
2 teaspoons cinnamon
1 cup butter, softened
2 cups sugar
4 eggs
2 teaspoons vanilla extract
1 cup sour cream
1 ½ cups cinnamon chips (1 package Hershey’s)
2 tablespoons flour (for coating chips)
2 tablespoons sugar (for topping)

Instructions

Step 1: Preheat the oven to 350ºF. Spray the bottom of five mini loaf pans (5 ¾ x 3 ¼ x 2 ¼ inches) with cooking spray and dust with flour to prevent sticking.
Step 2: In a medium bowl, whisk together 3 cups flour, baking powder, salt, and 2 teaspoons cinnamon. Set this dry mixture aside.
Step 3: In a large mixing bowl, cream the softened butter and 2 cups sugar until fluffy, about 2 minutes. Add eggs one at a time, mixing well after each addition. Stir in vanilla and sour cream until combined.
Step 4: Gradually add the flour mixture to the wet ingredients and mix just until combined. Be careful not to overmix to keep the bread tender.
Step 5: Toss the cinnamon chips with 2 tablespoons of flour to prevent them from sinking, then fold them gently into the batter.
Step 6: Spoon batter into the prepared mini loaf pans, filling no more than two-thirds full.
Step 7: Combine 2 tablespoons sugar with 2 teaspoons cinnamon and sprinkle evenly over the top of the batter in each pan.
Step 8: Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool in the pans for 10 minutes.
Step 9: Carefully remove the loaves from the pans and allow them to cool completely on a wire rack before serving.

Tips & Variations

For a crunchy topping, sprinkle finely chopped toasted pecans over the cinnamon-sugar before baking.
This bread makes fantastic French toast—the cinnamon-sugar crust caramelizes beautifully on the griddle.
Try baking in two 9×5 inch loaf pans instead; bake at 350ºF for 60 to 70 minutes or until a toothpick testing the center is clean.
The flavors deepen beautifully after a day, so consider making the bread a day ahead for best taste.

Storage

Store the Snickerdoodle Bread wrapped tightly at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze wrapped in foil and a freezer bag for up to 3 months. Reheat slices gently in the microwave or oven before serving to restore softness and flavor.

How to Serve

A close-up image shows a stack of four thick slices of cinnamon sugar bread, each slice displaying swirls of golden brown dough mixed with darker brown cinnamon patches and a sugary crust on top. The slices rest on a white marbled surface, with cinnamon sticks placed casually next to the stack. In the blurred background, some other pieces of bread sit on a white plate. The texture of the bread looks soft and fluffy, with a slightly crunchy cinnamon sugar layer. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate chips instead of cinnamon chips?

Yes, you can substitute regular chocolate chips, but the bread will have a different flavor profile. Cinnamon chips add that signature snickerdoodle taste.

What can I do if I don’t have sour cream?

You can substitute sour cream with plain yogurt or buttermilk in equal amounts for similar moisture and tang.