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

Bread

• 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

Topping

• 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.