This Snickerdoodle Bread took no more than 10 minutes to whip up and within no time, the house was smelling fabulous.
It’s no secret that I love me a good quick bread. They’re just that – quick – and they’re so darn easy that there’s just no excuse not to make them.
Like the Snickerdoodle cookie it has a crispy cinnamon sugar topping with a sweet, buttery interior. It also has another layer of cinnamony goodness with cinnamon in the batter and loads of luscious cinnamon chips.
It has the tangy sweetness of a Snickerdoodle cookie with a moist, bet-you-can’t-eat-just-one-slice, interior.
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Snickerdoodle Bread is very similar to the cookie but easier to make. Very good!
- 3 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1 cup butter softened
- 2 cup sugar
- 4 eggs
- 2 teaspoons vanilla
- 1 cup sour cream
- 1 1/2 cups cinnamon chips 1 pkg. Hershey's
- 2 tablespoons flour
- 2 tablespoons sugar
- 2 teaspoons cinnamon
- Preheat oven to 350º Spray the bottom of five mini loaf pans (5 3/4 x 3 1/4 x 2 ¼) with cooking spray with flour.
- In a medium bowl, whisk together 3 cups flour, baking powder, salt and cinnamon. Set aside.
- In a large mixing bowl, cream together butter and 2 cups sugar, until fluffy, about two minutes. Add eggs one at a time mixing well after each addition. Add vanilla and sour cream and mix to combine. Add flour mixture and mix just until combine. Do not over mix.
- Coat the cinnamon chips with 2 tablespoons flour and stir into batter.
- Spoon batter into greased pans (Don't fill more than 2/3 full.)
- Combine 2 tablespoons sugar and 2 teaspoons cinnamon and sprinkle over the top of the batter in the pans.
- Bake for 35 to 40 minutes until a toothpick inserted into a crack in the center of the loaf comes clean.
- Remove from oven and let cool 10 minutes before removing from pan. Remove from pan and let cool completely before serving.
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