Wednesday, May 7, 2014

Snickerdoodle Bread

I made a couple of different things for my kids' paraprofessionals and Sunday School teachers this year for Christmas. Christmas Crack was the first one that I put together, but I felt that they needed a little something more... So, I went searching for a yummy "quick" bread and this one took over the running... It was fabulous!! I overbaked the first batch a bit and I wasn't impressed with that batch, so make sure you are watching the oven towards the end so you don't let it overbake.

Snickerdoodle Bread
(recipe found on pinterest via

1 cup butter, softened
2 cups sugar
3 eggs
2 teaspoons vanilla extract
1 cup sour cream
2 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1 (10 ounces) package cinnamon chips
2 tablespoons flour

For the Topping:
2 tablespoons granulated sugar
2 teaspoons cinnamon

Preheat oven to 350. Prepare TWO 9x5" loaf pans by greasing or spraying with cooking spray. In a large bowl, combine butter and sugar; cream together for 2 minutes until fluffy. Add eggs one at a time, mixing well after each addition Add vanilla and sour cream, mix to combine. In a separate bowl, combine flour, baking powder, salt and cinnamon. Whisk to combine Add flour mixture to creamed mixture, stirring just until combine Coat the cinnamon chips with 2 tablespoons flour, then stir into the batter. Spoon batter into prepared pans. Combine sugar and cinnamon for topping. Sprinkle topping over batter before baking. Bake in preheated oven for 60-70 minutes until a toothpick inserted in center of loaf comes out clean. Remove from oven and let cool for 5 minutes before removing bread from pan. I baked mine for only about the 45 minute mark, so like I said before, keep an eye on it!

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