Go Back
Moist snickerdoodle bread swirled with cinnamon and topped with a cinnamon sugar crust

Snickerdoodle Bread

A cozy quick bread that combines the flavors of sweet cinnamon cookies with a tender, buttery loaf, perfect for snacking any time of day.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 8 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all purpose flour Gives the loaf structure.
  • 1 tsp baking powder Helps the bread rise without yeast.
  • 1/2 tsp salt Enhances flavor.
  • 1 tbsp cinnamon The star flavor used in both batter and topping.
Wet Ingredients
  • 2 large eggs Provides richness.
  • 1 cup milk Keeps the crumb tender.
  • 3/4 cup granulated sugar Sweetens the bread.
  • 1/4 cup melted butter Adds flavor and moisture.
  • 1 tsp vanilla extract Gives a bakery-like flavor.
Cinnamon Sugar Topping
  • 1/4 cup granulated sugar For topping.
  • 2 tbsp cinnamon To sprinkle on top before baking.
Optional Ingredient
  • 1/4 cup brown sugar Adds a deeper caramel note to the topping.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a loaf pan and line it with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, salt, and cinnamon.
  3. In another bowl, whisk the eggs, milk, granulated sugar, melted butter, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients and gently stir until just combined.
  5. If desired, make a cinnamon sugar swirl by mixing 1 tablespoon of cinnamon with 2 tablespoons of sugar, pouring half the batter into the pan, sprinkling the cinnamon sugar, adding the remaining batter, and swirling lightly with a knife.
Baking
  1. Top the batter with a generous layer of cinnamon sugar.
  2. Bake for 45 to 55 minutes or until a toothpick comes out with a few moist crumbs.
  3. Allow the bread to cool in the pan for 10 minutes before lifting it out to cool completely on a wire rack.

Notes

Let the bread cool completely before slicing to prevent crumbling. It can be stored at room temperature for 2-3 days or frozen. Avoid refrigerating as it may dry out.