Like the Snickerdoodle cookie this bread has a crispy cinnamon sugar topping with a sweet, buttery interior. But I’ve added another layer of cinnamony goodness by adding cinnamon to the batter and loading it with luscious cinnamon chips.
One of the breads that I’m selling at the Bake Sale (info below) is a scrumptious new quick bread recipe I created Snickerdoodle Bread. It has the tangy sweetneess of a Snickerdoodle cookie with a moist, bet-you-can’t-eat-just-one-slice, interior.
Updated 4/2013: I’ve tweaked my Snickerdoodle bread recipe a little bit so the loaves rise even better into the classic quick bread dome shape. So now with the addition of one more egg and a bit more flour, your Snickerdoodle bread will look even more irresistible.
Ingredients
LOAVES:
2½ cups flour
2 teaspoons baking powder
½ teaspoon salt
2 teaspoons cinnamon
1 cup butter, softened
2 cups sugar
3 eggs
1 teaspoon vanilla
¾ cup sour cream
1 package Hersheys cinnamon chips
TOPPING:
3 tablespoons sugar
3 teaspoons cinnamon
Directions
To make the loaves, mix butter, sugar, salt and cinnamon until fluffy. Add eggs and mix well. Add vanilla and sour cream and mix well. Mix flour and baking powder in a separate bowl. Add to wet ingredients and mix until all combined. Add cinnamon chips and stir into batter. Set aside. Spoon batter into 4 mini loaf pans until about 2/3 full. Mix topping ingredients in a bowl and sprinkle over the batter in each loaf pan. Bake at 350°F for 35 to 38 minutes. Let cool before removing from pan.