I find after the holidays are over that I’m still craving cookies, but to be honest, I’m a little tired of making them. This snickerdoodle bread is the perfect solution! It’s satisfies my craving without all the work of baking cookies.
It’s got a wonderful, soft texture and tons of cinnamon flavor. It can be tricky to find cinnamon chips sometimes (which is why I always stockpile them in my freezer), but since it’s not too long past the holidays, you should be able to round some up. I hid a few loaves in the freezer, and my family polished the rest of in just a few days.
- 2 1/2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoons salt
- 2 teaspoon cinnamon
- 1 cup butter, softened
- 2 cups sugar
- 3 eggs
- 2 teaspoons vanilla
- 1 cup sour cream
- 1 1/2 cups cinnamon chips
- 1 tablespoon flour
- 2 T. sugar
- 2 t. cinnamon
- Preheat oven to 350 degrees.
- Combine 2 1/2 cups flour and baking powder in a large bowl.
- In a separate bowl, cream together the butter and 2 cups sugar, salt and cinnamon until fluffy.
- Add eggs, one at a time, mixing well after each addition.
- Add vanilla and sour cream and mix to combine. Stir in flour mixture until just combined.
- Coat the cinnamon chips with 1 tablespoon of flour and stir into the batter.
- Spoon the batter into four or five greased mini loaf pans (or two 9x5 loaf pans).
- Combine the 2 tablespoons sugar and 2 teaspoons cinnamon and sprinkle over each loaf.
- Bake for 35 to 40 minutes for mini loaves (or 60-70 minutes for full-size loaves), or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool 5 minutes before removing from pan.
Who Dished It Up First : I found this recipe over at Apples and Twinkies.