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Snickerdoodle Bread

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Somehow it’s October 31st already…man, time flies!  We took the picture above when we were all together for the weekend to celebrate Maddux’s birthday.  All 11 in a row, it was a miraculous thing.
We love cinnamon at our house and last week I made this bread.  It uses cinnamon chips (want to know more? read the product review Megan did last fall).  The kids went crazy for it.
When I first tasted it, I wasn’t sure if I loved it.  But as it cooled, I enjoyed it even more.  One of my favorite-taste-testing friends brought up the fact that the top is sweet and crunchy, very similar to that of a Panera Cinnamon Crunch Bagel.  Well, that was a dangerous thing to say.  Oh. My. Word.  After she got me thinking that, I fell in love.  And you will too, this is perfect for a snack or with a cup of coffee.  I think I may need to make this again, like, tomorrow.
2 1/2 cups FLOUR
2 teaspoons BAKING POWDER
1/2 teaspoon SALT
2 teaspoons CINNAMON
1 cup BUTTER, softened
2 cups SUGAR
3 EGGS
2 teaspoons VANILLA
1 cup SOUR CREAM
1 (10 oz.) pkg. CINNAMON CHIPS
1 Tablespoons FLOUR
2 Tablespoons TURBINADO SUGAR (aka Sugar In the Raw)
2 teaspoons CINNAMON
Preheat oven to 350°.  Grease loaf pans (I used 2 full-size, but you can also do this as 4 or 5 mini loaves.)
Combine flour and baking powder in a large bowl.
In a separate bowl, beat together butter, 2 cups of sugar, salt and cinnamon.  Add eggs, beat well.  Add vanilla and sour cream; mix well to combine.
Stir in flour mixture until just combined.  Coat the cinnamon chips with the 1 Tablespoons of flour and stir into the batter.
Divide the batter between the greased pans.  In a small bowl, combine the turbinado sugar and cinnamon.  Sprinkle this  mixture over each loaf.
Bake 35-40 minutes for mini loaves and 60-70  minutes for full-size loaves, or until a toothpick inserted in the center comes out clean.  Remove from oven and let cool 10 minutes before removing from the pan.
Recipe Source: Slightly adapted from Let’s Dish

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Comments

  10. Miz Helen says

    We all love Snickerdoodle Cookies and I know we will just love your Snickerdoodle Bread. It looks delicious! Thank you so much for sharing with Full Plate Thursday and come back soon.
    Miz Helen

  16. tara says

    i made this and it was very good except that it sank in the middle ? out of the oven it was gorgeous and i set it to cool and came back 10ish mins later and the middle of both loaves totally sank. It left my slices a bit weirdly shaped but the taste was great. Any ideas on stopping/preventing the sinking ?

    • 4Sisters says

      I’ve never had this bread sink quit like that in the middle. Only greasing your pans on the bottom and about an inch up the sides may be something that you could try.

    • jenn in GA says

      i shake my chips with a tablespoon of flour so that they remain suspended in the loaf as it bakes. perhaps that might help. it also bakes up well as muffins and in a 9×13.

  18. jenn in GA says

    i’ve made this so many times now i’ve lost track. it has made me quite the heroine at work during Christmas, when i packaged mini muffins inside glass jars so that everyone had their own treat. i’ve given it to new neighbors as a welcome to the ‘hood. i just today tried baking the full recipe in a 9×13–it turned out perfectly after 40 min.

    thanks for sharing such a fantastic recipe. btw, i cut the sugar back by a full cup and have never thought it lacking sweetness.

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