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If you want to live dangerously, try placing a loaf of Snickerdoodle Bread in your current vicinity. Tender and moist with sweet cinnamon and sugar permeating every crumb, this is not the sort of recipe that one casually bakes and leaves on the counter unattended.

This moist, tender Snickerdoodle Bread is pure heaven! Made with Greek yogurt, cinnamon chips, and an incredible cinnamon sugar topping. An easy, healthy recipe without sour cream. Bake as mini loaves or a single loaf. Perfect for breakfast, special treats, and even dessert.

With some baked goods, the love of the process alone can be satisfactory. Therapy is found in transforming ingredients like butter (or in the case of this Snickerdoodle Bread, Greek yogurt), sugar, and flour into something new. You can find fulfillment in a bite or two and then set the final product aside for whatever lucky person happens upon it next.

Not Snickerdoodle Bread.

Snickerdoodle Bread is more of a pop back into the kitchen on repeat situation. It’s a slice here, a sliver there, followed by a WHO ARE WE KIDDING GIVE ME THE REST OF THE PAN ALREADY!

Dangerous living indeed. Especially during the holidays (just like Eggnog Bread).

Easy Snickerdoodle Bread. This moist, healthy Snickerdoodle Bread is made with cinnamon chips, Greek yogurt, and a delicious cinnamon-sugar topping. Tastes great baked in a loaf pan or in mini pans for a snickerdoodle mini loaf!

Why I Love This Snickerdoodle Bread

I do not mean to belittle the joy of the process of making Snickerdoodle Bread. In fact, quick breads like this are some of my absolute favorite recipes to make.

As with its quick bread cousins, Snickerdoodle Bread is gratifyingly straightforward, requires no additional steps like chilling the dough, freezes like a dream (if any leftovers make it that far), and is easy to tweak to make healthy too.

For example, this is a Snickerdoodle Bread with Greek yogurt and whole wheat flour, two healthy ingredients whose presence will surprise you once you see how sweet and decadent it tastes.

Snickerdoodle Bread with greek yogurt. Easy, DELICIOUS quick bread recipe that's great for breakfast, snacks, and dessert.

As its name suggests, Snickerdoodle Bread was inspired by the homey, traditional cookie of the same name.

In other words, this bread is pure heaven. The dough (which I based off of my Greek yogurt Strawberry Bread) is mild and buttery, making it an ideal vehicle for a heap of cinnamon flavor.

The cinnamon itself comes in as a triple treat:

If you prefer to make the Snickerdoodle Bread without cinnamon chips, you can up the amount of cinnamon in the batter and either omit the chips entirely or swap them for a different kind. Butterscotch chips, I suspect, would be particularly delicious.

  • TWO: Ground Cinnamon. Not a little. A lot.

And the best part:

  • THREE: THE CINNAMON-SUGAR LID. If you can’t tell, I feel very strongly about the cinnamon-sugar topping that’s smothering this loaf with sweet abandon. It’s representing the signature outer coating on snickerdoodle cookies with pride.

When you sprinkle on the cinnamon-sugar topping, it will feel like a ridiculous amount. Use it all. We are baking a bread modeled off of a cookie. This is neither the time nor place for moderation.

Plus, we put Greek yogurt in the batter, remember? Sprinkle away. Then sprinkle some more.

Delicious, easy Snickerdoodle Bread. Made without sour cream, this snickerdoodle bread with cinnamon chips is pure heaven. Uses Greek yogurt for a tasty, tender breakfast or special treat!

For day-to-day breakfasting and snacking, I like this bread as a standard-size loaf (I use and love this 8×4-inch loaf pan).

For holiday gifting (or better portion control), a snickerdoodle mini loaf makes a lovely homemade present. One batch of Snickerdoodle Bread should yield about 3 mini loaves, depending upon the size of your pan. I like this set, because it’s easy to clean and the loaves never stick.

A note on Amish snickerdoodle bread: A friend of mine tried one of the rare slices of this bread that I didn’t immediately demolish and commented that it tasted like the Amish friendship bread her mother used to bake.

Intrigued, I did a bit of research and discovered that Amish friendship bread is a yeast bread made from a starter that you grow on your counter for 10 days, share with two friends (you will have plenty of extra), then use to make a delicious bread that, like our Snickerdoodle Bread, is heaped with cinnamon.

Unlike Amish friendship bread, you don’t need to wait 10 days to start making Snickerdoodle Bread. THANK GOODNESS.

How to Store and Freeze Snickerdoodle Bread

  • To Store. Store leftovers tightly wrapped at room temperature for up to 5 days.
  • To Freeze. Freeze in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator, then allow to come to room temperature before serving.

More Delicious Quick Bread Recipes

Head on over to your kitchen, and a loaf of Snickerdoodle Bread can be in your oven 15 minutes from now!

Snickerdoodle Bread

4.89 from 9 votes
Snickerdoodle Bread. Moist, delicious bread that tastes like a snickerdoodle cookie! PACKED with cinnamon chips with extra cinnamon sugar sprinkled on top.

Prep: 15 minutes
Cook: 40 minutes
Total: 1 hour 10 minutes

Servings: 1 (8x4) loaf, about 10 slices





  • Preheat the oven to 350 degrees F. Lightly grease an 8×4-inch loaf pan with nonstick spray. Line with parchment paper so that you have some overhanging the sides like handles and lightly grease again. Set aside.
  • In a medium bowl, combine 3/4 cup all-purpose flour, white whole wheat flour, cinnamon, baking soda, and kosher salt. In a separate bowl or large measuring cup, stir together the sugar and melted butter (this will help keep the butter from resolidifying). Stir in the Greek yogurt, eggs, and vanilla extract.
  • Add the wet ingredients to the dry ingredients, then stir together by hand with a rubber spatula, just until evenly combined—do not overmix. The batter will be very thick. Place the cinnamon chips in a small bowl. Sprinkle with remaining 1/2 tablespoon flour and toss together with your fingers (this will keep the chips from sinking to the bottom while the bread bakes). Add the coated  chips to the batter, lifting the chips out with your fingers and discarding any flour that gathers at the bottom of the bowl. Fold to combine.
  • For the topping: Combine the sugar and cinnamon in a small bowl (I wiped the flour from the small bowl I used for the chips with a dry paper towel and reused the bowl for the topping).
  • Scrape the batter into the prepared baking pan and smooth the top. With a small spoon, sprinkle the topping evenly over the top. Bake for 40 to 50 minutes, until a toothpick inserted in the center comes out clean. At the 30-minute mark, lightly tent the bread with foil to prevent it from browning too quickly, then continue baking as directed. Remove the pan from the oven, uncover, and set the pan on a wire rack. Let bread cool in the pan for 15 minutes, then lift it out of the pan with the parchment paper handles and place on the rack to finish cooling completely.



  • Store leftovers tightly wrapped at room temperature for up to 5 days. Freeze for up to 3 months. Let thaw overnight in the refrigerator, then allow to come to room temperature before serving.
  • I recommend using all room-temperature ingredients so that the batter mixes more evenly and the melted butter does not solidify when it hits cold eggs or Greek yogurt.
  • To make gluten free: Swap a 1:1 all-purpose baking blend for the white whole wheat flour.
  • To bake as mini loaves: Divide the batter into mini loaf pans like these, filling about two-thirds of the way to the top. Bake at 350 degrees F until a toothpick inserted in the center comes out clean. The time will vary based upon the size of your loaf pans. To be safe, I would suggest starting to check at the 28-minute mark, earlier if your pans are smaller than 2 cups.


Serving: 1slice (of 10), about 1 3/4 inch thickCalories: 196kcalCarbohydrates: 29gProtein: 4gFat: 7gSaturated Fat: 4gCholesterol: 50mgSodium: 119mgFiber: 1gSugar: 16g

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This moist, tender Snickerdoodle Bread is pure heaven! Made with Greek yogurt, cinnamon chips, and an incredible cinnamon sugar topping. An easy, healthy recipe without sour cream. Bake as mini loaves or a single loaf. Perfect for breakfast, special treats, and even dessert. #snickerdoodle #bread #easy #healthy

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

Learn more about Erin

4.89 from 9 votes

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  1. These sounds perfect. I have 2 snickerdoodle lovers in my life that would love this. Plus anything with cinnamon chips is a win in my book. I think I will have to get some mini loaf pans to make this, because I don’t think I could bring myself to give it all away!

  2. I truly haven’t been living under a rock but I’ve never had a snickerdoodle cookie. Cookies can be a major problem because you have to eat them all in one day, right? This seems like a much more civilized way to get the cinnamon fix…can’t wait to try this recipe!

    1. Chris, if you enjoy the bread, then you MUST try a snickerdoodle cookie sometime! They’re really quite delicious!

  3. Erin, you are evil to publish a recipe like this just before we are about to land on a cruise ship…  It sounds delicious!  But I’m going to wait to make it.

  4. I can’t wait to make this.. I’m going out and getting cinnamon chips tomorrow! I never comment on blog’s.. but I must tell you.. you are in my top 3 of recipe developers.. I’m always excited to see what new and healthy recipe you have developed for us!

    1. Amy, thank you SO MUCH! That is very kind of you to say, and I’m so glad you’re excited about this recipe too! I hope you enjoy it!

  5. I’ve never made snickerdoodle bread before, but this recipe looks so easy that I’ll have to give it a try. Thanks for posting!5 stars

  6. OMG I am so glad I found this recipe. Snickerdoodle cookies are the best, and put those flavors in a bread? YUM. I recently saw the cinnamon chips at the grocery store so I think this will need to be made. It’s the perfect Christmas treat – I’m sure it’ll go pretty fast in my house!

  7. Hi! I am making this for Christmas morning breakfast! I can’t find cinnamon chips anywhere. How much additional cinnamon should I use? 

    1. Hi Rachel, it really depends on how much cinnamon you like! I’d start with adding an extra 1/2 teaspoon. I hope you enjoy the bread and the holiday season!

  8. I made this this past Sunday. I couldn’t find cinnamon chips and I cut down the sugar to 1/2 cup and it is beyond delicious. I look forward to breakfast every morning. Also I toast my slices in my toaster. 

  9. if i forgot to buy the white whole wheat flour is there a way to substitute or use a certain amount more of the all purpose? really don’t want to go back to the store tomorrow considering i have all the other ingredients. many thanks for your help! if there is a sub, what will the difference in texture, taste, and measurement be?

    1. Hi Vanessa! You can use an equal amount of all-purpose flour to replace the whole wheat if you don’t have it. I haven’t made the bread this way myself, but it should still turn out great. The taste will likely be a little less nutty (I find that’s the primary flavor that using whole wheat flour brings). I hope you enjoy!

  10. Made this today but made it into muffins without the cinnamon chips since my grocery store didn’t have them. YUM! Will definitely make again – hopefully I can find the cinnamon chips!5 stars

  11. I made the recipe and it tastes amazing! It came out like biscotti because I don’t have a loaf pan so I made a makeshift one out of foil. Still quite happy with it. I also didn’t have cinnamon chips. I’ll have to buy some when I go grocery shopping and probably loaf pans if I can and I’ll retry! So easy and quick!5 stars

    1. Tamera, I am so happy to hear you loved it. Thanks so much for taking time to find this wonderful review!!

  12. I accidentally bought caramel chips instead of cinnamon chips. But of course it still tastes delicious. This recipe is simple and perfect. I followed it exactly and the final product was successful. Wish I could leave a picture. I took a good one. 5 stars

    1. RaRa, I am soooo happy this was a hit! And if you use Instagram, you can always post it there with the hashtag #wellplated. I’ll be sure to look for it!!

    1. Hi Kris, I haven’t tried the recipe with plain yogurt, but that should still work. I hope you enjoy the bread!

  13. I made this a couple of nights ago and I’ve fed it to eight different people, and they’ve all sung its’ praises. I was glad to inform them that the recipe was actually healthier than your average pound cake! (I omitted the cinnamon-sugar topping, but it was still fantastic.) It keeps nicely in the freezer, if you slice it before freezing. I’ve found you can heat it in the microwave for about a minute and it comes out nice and fluffy, not at all dry or gritty in texture, even without thawing it overnight! The cinnamon comes through well, and it tastes JUST like a snicker doodle!5 stars

    1. Hi Susan! Double would actually overflow. If you’d like to use your pan, the bread will be thinner and will finish more quickly, so just keep an eye on it. I hope you enjoy it!

      1. if I use my pan as noted, fill 2/3’s then make muffins out of the remainder? I have a pan for large muffins.

  14. This is BEYOND good!!! Made this for my birthday cake. I had butterscotch morsels so used these instead and added walnuts. Wow, as I said, beyond good and the recipe is spot on, thank you! My husband wants nothing else now so need to make more as the first bread is gone. Easy, moist, full of flavor, scrumptious!!!5 stars

    1. Hi Dani! Regular whole wheat flour will be a heavier, denser bread and more pronounced wheat flavor. I’d maybe do 3/4 of the total flour with all purpose flour and 1/4 of it with regular whole wheat. If you try it, I hope you enjoy it!

  15. I have made this many times and usually bake as muffins instead of bread because family preference plus use all white whole wheat flour – but they are delicious and get a thumbs up from my son and husband too! Highly recommend!5 stars

  16. Love making a double batch of this into muffins and using all white whole wheat flour! A winner for the whole family, and they taste like bakery muffins with some better fuel.5 stars