Snickerdoodle Bread

Don’t you just love Pinterest? Wow, it sure has been a lifesaver today! Have you ever had one of those days where you are just tired of baking? It doesn’t happen to me very often. I love to cook and bake, but I spent almost all day in the kitchen yesterday baking and frosting cakes for a progressive dinner tomorrow night. Today a friend came over and we decorated them–that took several hours. I can’t wait to show you the new pictures for my Carrot Cake, Italian Cream Cake, and Red Velvet Cake. Hopefully, I’ll have them posted up in the next couple of days. We had a lot of fun and the cakes are beautiful. Yay!

Anyway, after spending the better part of two days in the kitchen, I really wasn’t too keen on the idea of making something else, but I had promised to bring something to Sunday school for breakfast tomorrow. I was trying to figure out what to make and thought I had decided to make a chocolate zucchini bread–but I felt too lazy to pull out the food processor and shred the zucchini! So back to the drawing board.

I started going through my recipes and came across one for Snickerdoodle Bread I had saved from last January when my daughter-in-law got me hooked on Pinterest. It had one of those pictures that you drool over. I’ve been wanting to make it ever since. Well, I looked at the recipe, realized I had all the ingredients, and that it was super EASY, and decided to go for it. Thankfully, I keep a well stocked pantry with lots of different kinds of chips and nuts and other assorted things. This recipe calls for cinnamon chips–the only thing that you probably normally wouldn’t have on hand, but fortunately for me I keep on hand regularly.

My source for this recipe was Lil’ Luna and her source for this recipe was Barbara Bakes who actually created the recipe. I actually went back to Barbara’s original recipe and revised the amounts changed by Lil’ Luna and followed it more closely with a few tweaks. Thank you, ladies, for sharing such a wonderful recipe. Can you imagine what my house has been smelling like for the past couple of hours with cinnamon wafting through all the rooms? Oh, my!

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Snickerdoodle Bread is wonderful!

Then I saw this recipe! Yummy!

Here’s what this delicious bread looks like when it’s cut down and ready to serve.

Here’s a close up look at the Snickerdoodle Bread.

Here’s another close up.

This is a picture of the loaf when I was cutting it down. Each loaf cuts down into about 6 pieces.

Here’s what I did.

I mixed the sugar, butter, eggs, vanilla, salt, baking powder and cinnamon in a large mixing bowl.

I added the sour cream and when I realized I didn’t have quite enough I added some vanilla flavored Greek yogurt. (The picture only shows the sour cream in the batter).

This is what the batter looked like after adding sour cream and Greek yogurt. I think you could add one or the other and the recipe would come out fine.

BarbaraBakes recommends that you put the cinnamon chips in a couple of tablespoonfuls of flour and stir before adding to the cake. I didn’t see that until after I added already or I would have done so. Adding flour to chips will prevent them from all falling to the bottom of the pan.

As I have stated on numerous posts, I gently stir the flour and cinnamon chips only until combined. Don’t overmix the dough, and don’t use a heavy hand or breads, cakes and cookies can come out tough.

I was tired so I rather than using Crisco to grease the pans I sprayed them with Baker’s Joy cooking spray. This is really good for cakes, breads or muffins as it has flour in the oil.

I spread the dough into the four small bread loaf pans.

I was probably a little heavy handed on the cinnamon sugar. I eyeballed it rather than measuring and I always add more. I probably used 3 heaping tablespoonfuls of sugar (or more), and 3 heaping teaspoonfuls of cinnamon (or more) for the topping.

Here I’ve sprinkled one of the pans with the cinnamon sugar mixture. I used 2 heaping teaspoonfuls and 1 regular teaspoonful of cinnamon sugar on each loaf.

Here’s another view.

All the pans are done and ready to go in the oven. 

Bake at 350 – mine took almost an hour to be thoroughly cooked though the original recipe said only about 40 minutes. Put a knife into the center of the bread, when it comes out clean the bread is done.

Here’s a look at the bread after it’s done.

Here’s another close up photo so you can see the texture better.

Here’s another look at Snickerdoodle bread ready to serve. You have no idea how wonderful this made my house smell!

Here’s the recipe.

SNICKERDOODLE BREAD

(Recipe adapted from Pinterest.com via lil’ luna.com whose source was BarbaraBakes)

2 1/2 cups flour (I’m recommending a change to 3 to 3 1/2 cups flour so the bread doesn’t flatten out so much because of the high sugar content. You may have to adjust and put this in 5 pans now. Thanks to Melissa for bringing this to my attention).

2 tsp. baking powder

1/2 tsp. salt

2 tsp. cinnamon

1 cup butter, softened

2 cups sugar

3 eggs

1 tsp. vanilla

½ cup sour cream (the recipe calls for 1 cup but I only had about 1/2 cup so I added Greek yogurt for the rest)

½ cup Chobani Greek yogurt (I used vanilla flavor)

1 pkg. Hershey’s cinnamon chips

2 tbsp. flour

3 heaping tbsp. sugar

3 heaping tsp. cinnamon

Cream butter, 2 cups sugar, salt, cinnamon, eggs, baking powder, and vanilla, and mix well. Add sour cream and yogurt and mix well. Mix cinnamon chips with 2 tbsp. flour, toss into mixing bowl with remaining flour. Stir until combined. Spoon batter into 4 mini loaf pans until about 2/3 full. Mix 3 heaping tablespoonfuls of sugar and 3 heaping teaspoonfuls cinnamon in a small bowl. I really just eyeballed this so it could have been more of each. Sprinkle cinnamon sugar mixture over the batter in each loaf pan. Mine made about 3 + teaspoonfuls for each loaf pan. Bake at 350° for 35-38 minutes. My loaves took almost a full hour to cook. Check by inserting a knife into the center. If it comes out clean the bread is cooked. Let cool before removing from pan. Each loaf makes about 6 slices.

A wonderful bread for breakfast, brunch or snacks. If you like cinnamon you will love this bread!

Time to enjoy!

Another close up to see the texture.

This recipe makes enough you can easily share some with your neighbors.

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17 Responses to “Snickerdoodle Bread”

  1. Melisa
    December 20, 2012 at 4:31 am #

    Ok I am not a huge baker except holidays. I have made 2 batches of this dang bread and it is delicious! But both batches literally have “gone flat” as soon as I take them out of the oven. I even stick a toothpick in to make sure its done. They are so ugly I don’t dare give them to my new neighbors (we just moved in over thanksgiving). Please give me some ideas so I can try this one last time! :(

    • December 20, 2012 at 7:09 am #

      okay, these are my suggestions:
      1) are you in a high altitude area? That really makes a difference in baking and all baking recipes have to be adjusted.
      2) how old is your baking powder? If it’s not fresh you may need to throw it out or stir it up well before using.
      3) the next time you make this add an additional 1/2 cup of flour. Usually when a bread flattens out it means it raised high but the sugar content was so much more than the flour that the flour content couldn’t maintain or support it. Let me explain…
      In most cookie, cake, or bread recipes the ratio between sugar and flour should be 3:2 or 3:1 with the first number for flour and the second number being for sugar. For example: 3 cups flour to 2 cups sugar or 3 cups flour to 1 cup sugar. That’s a good balance. I see this recipe is 2.5:2. You could easily increase the flour by 1/2 cup to even a full cup if you needed to in order to get a nice rise.
      Next time you make this why don’t you increase the flour (if it was me I would probably increase 2/3 to 1 cup). That is going to change the texture of the bread significantly and you may have to put it in 5 miniature pans now. But you should end up with a really nicely rounded loaf pan.
      I’m glad you brought this to my attention. I’ll make a note on my recipe.
      Thanks, Teresa

  2. September 11, 2012 at 4:39 pm #

    Great recipe! Wow, this just screams “weekend snack on a cool, autumn day” to us. And now we’ve officially got a craving for them. Thanks for sharing!

    Amy
    @Chobani

    • September 12, 2012 at 12:06 am #

      You’re welcome. Hope you enjoy. These are really easy to make too. Keep your pantry stocked with cinnamon chips and you will be good to go!

  3. September 11, 2012 at 1:35 pm #

    Your bread looks fantastic! So glad you loved it as much as we do. Thanks for the link love.

    • September 11, 2012 at 2:31 pm #

      So grateful for you posting this delicious bread. I looked over to the person sitting next to me yesterday in Sunday school who was eating a couple of pieces and asked her what she thought of it. Fantastic! she said. I always like to hear what others think, too.

      Again, thanks for sharing this recipe with your readers. Your website looks wonderful.

  4. September 9, 2012 at 10:47 pm #

    I am a HUGE fan of snickerdoodles (and pinterest!). can’t wait to make this. Looks amazing :)

    • September 11, 2012 at 10:55 am #

      Really a fabulous recipe. I think it would be excellent for a muffin batter, too. I like Snickerdoodles anything…ice cream, cake, coffeecake, cookies, sweet bread….I’d probably eat a Snickerdoodle pie if someone invented one!

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