Imagine waking up to the aroma of cinnamon and sugar wafting through the air—this Snickerdoodle Bread makes that dream a reality. It combines the classic snickerdoodle cookie flavors into a moist, tender loaf that’s perfect with your morning coffee or as a sweet treat throughout the day. Let’s get started on this simple, delicious recipe.
Slice this Snickerdoodle Bread and enjoy a piece of comfort with a cup of tea or a glass of milk. Its cinnamon-sugar crust and fluffy interior are sure to make it a new favorite in your home!
Ingredients
- 1 cup unsalted butter, softened
- 2 cups + 3 tbsp sugar, divided
- 3 ½ tsp ground cinnamon, divided
- ½ tsp salt
- 3 eggs
- ¾ cup sour cream
- 1 tsp vanilla extract
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- 1 (10-ounce) package Hershey’s Cinnamon Chips
Instructions
- Start by preheating your oven to 350°F (175°C) and generously grease two large (5 x 9 inch) loaf pans with cooking spray.
- In a large bowl, cream together the softened butter, 2 cups of sugar, 2 teaspoons of cinnamon, and the salt until the mixture is fluffy.
- Add the eggs one at a time, beating well after each addition, then stir in the sour cream and vanilla until the mixture is smooth.
- In a separate bowl, whisk together the flour and baking powder. Gradually add this to the creamed mixture, stirring just until combined.
- Stir in the cinnamon chips to distribute them evenly through the batter.
- Divide the batter evenly between the prepared pans. This ensures consistent baking and perfect loaf shapes.
- Combine the remaining 3 tablespoons of sugar with 1½ teaspoons of cinnamon in a small bowl and sprinkle this sweet mixture over the batter in each pan.
- Tent the pans with foil to prevent the tops from over-browning and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pans for a few minutes before transferring to a wire rack to cool completely.
