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Thick-Cut Cinnamon Sugar Snickerdoodle Quick Bread

Thick-Cut cinnamon sugar snickerdoodle quick bread is a soft, buttery loaf with a crackling cinnamon-sugar crust and tender crumb. Baked in a loaf pan with an easy vanilla glaze for a bakery-style slice-ready finish.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the Quick Bread
  • 2.5 cup all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 2 tsp ground cinnamon
  • 0.5 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 eggs, room temperature
  • 1 tsp vanilla extract
  • 1 cup sour cream
  • 0.25 cup whole milk
For the Cinnamon Sugar Topping
  • 0.25 cup granulated sugar
  • 1.5 tsp ground cinnamon
  • 2 tbsp unsalted butter, melted
For the Vanilla Glaze
  • 1 cup powdered sugar
  • 2 tbsp whole milk
  • 0.5 tsp vanilla extract

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Prep the Loaf Pan
  1. Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
Mix Dry Ingredients
  1. Whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon in a medium bowl. Mix until the cinnamon is evenly distributed.
Cream the Butter and Sugar
  1. Beat the unsalted butter, softened and granulated sugar in a large bowl until light and fluffy, about 3–4 minutes. Scrape the sides as needed for even mixing.
Add Eggs and Vanilla
  1. Beat in the eggs one at a time, then mix in the vanilla extract. Stop once the mixture looks smooth and uniform.
Combine Wet and Dry
  1. Add the dry ingredients in three additions, alternating with the sour cream and whole milk, mixing just until combined. Avoid overmixing so the loaf stays tender.
Add Topping and Bake
  1. Transfer the batter to the prepared loaf pan and smooth the top. Spread evenly so the thick slices bake consistently.
  2. Brush the surface with melted unsalted butter, then sprinkle evenly with the cinnamon sugar mixture. Aim for full coverage for a crackling crust.
  3. Bake for 55–65 minutes at 350°F (175°C), until a toothpick inserted into the center comes out clean. If the top darkens early, tent loosely with foil for the remaining time.
Cool and Glaze
  1. Cool in the pan for 15 minutes before transferring to a wire rack. Let steam escape so the crumb firms up.
  2. Whisk together powdered sugar, whole milk, and vanilla extract until smooth. Drizzle over the cooled loaf and allow the glaze to set before slicing into thick pieces.

Notes

For the best crackling cinnamon-sugar crust, brush melted butter generously right before baking and keep the topping layer even across the entire surface. Store tightly covered in the refrigerator up to 4 days; rewarm slices at 300°F (150°C) for 8–10 minutes. Freeze the loaf (glaze optional) for up to 2 months. For a lower-fat option, use reduced-fat sour cream and 2% milk while keeping butter-to-topping butter amounts the same for flavor and texture.