Snickerdoodle Bread
This delicious sweet bread is filled with cinnamon and cinnamon chips then topped with cinnamon sugar. It's reminiscent of Snickerdoodle cookies! It's terrific for holiday, company or weekend breakfasts. Every bite will have you drooling!
Ingredients
- 4 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
- 2 tsp. baking powder
- 1/2 tsp. salt
- 2 tsp. cinnamon
- 1 cup unsalted butter softened (2 sticks)
- 2 cups sugar
- 3 large eggs
- 1 tsp. vanilla extract
- 1 cup sour cream
- 12 oz. pkg. hershey's cinnamon chips
- 2 tbsp. UNBLEACHED all-purpose flour bleached flour toughens baked goods
- 3 tbsp. sugar
- 3 tsp. cinnamon
Instructions
- Cream butter, 2 cups sugar, salt, 2 teaspoons cinnamon, eggs, baking powder, and vanilla, sour cream and mix well.
- Mix cinnamon chips with 2 tbsp. flour, toss into mixing bowl with remaining flour.
- Stir until combined.
- Divide batter between 4 mini loaf pans.
- Smooth tops with a knife.
- Mix 3 heaping tablespoonfuls sugar and 3 teaspoonfuls cinnamon in a small bowl and sprinkle over the batter in each loaf pan.
- Bake at 350° for 60-75 minutes or until a knife inserted in center comes out clean.
- Allow bread to cool before removing from pans.
- Each loaf makes about 6 slices.
Notes
NOTE: My bread loaves actually took almost an hour and a half to bake until a knife inserted in center came out clean. Bake by doneness and not simply by time. Your oven may cook more quickly or slowly.
NOTE: I have increased the flour substantially from the original recipe so the bread doesn't flatten and cave in after baking.
Recipe source: adapted from Barbara Bakes.
© Can’t Stay Out of the Kitchen
© Can’t Stay Out of the Kitchen
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