Thursday, December 20, 2012

Snickerdoodle Bread

Snickerdoodle cookies are such a holiday favorite of mine that I can't bear to save them just for the holidays, so I was pretty excited to stumble upon this recipe for snickerdoodle bread. The recipe was a cinch and made the house smell heavenly.

I made four mini loaves and two extra-mini loaves with this recipe, and actually only managed to snag a few slices before the entire stash disappeared. My mother, the main culprit behind the disappearing bread, claimed that it tasted even better after it sat tightly wrapped for a day or two.

Snickerdoodle Bread
Makes 5 mini loaves or 2 large loaves

  • 2 1/2 cups flour
  • 2 teaspoons baking powder
  • 1 cup butter, softened
  • 2 cups sugar
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 1 cup sour cream
  • 1 1/2 cups (1 package) cinnamon chips
  • 2 tablespoons flour
  • 2 tablesopons sugar
  • 2 teaspoons cinnamon
  1. Preheat oven to 350 degrees F. Grease 5 mini loaf pans (about 5 3/4“ by 3 1/4” by 2 1/4").
  2. In a medium bowl, combine 2 1/2 cups flour and baking powder.
  3. In a separate bowl, use a mixer to cream butter, 2 cups sugar, salt and 2 teaspoons cinnamon until fluffy, about 2 minutes.
  4. Add eggs, one at a time, mixing well after each addition. Add vanilla and sour cream and mix to combine.
  5. Add flour mixture, stirring until just combined.
  6. Coat the cinnamon chips with 2 tablespoons flour and stir into batter.
  7. Spoon batter into pans (don’t fill more than 2/3 full.)
  8. Combine topping ingredients and sprinkle over the top of the batter in the pans.
  9. Bake 35-40 minutes, or until a toothpick inserted in the center of the loaf comes out clean. (If you're making large loaves, increase the baking time to 60-70 minutes.)
  10. Let cool 5 minutes before removing from pans. When fully cool, wrap tightly in plastic wrap to store.

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