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Snickerdoodle Bread

I've been waiting to bake this Snickerdoodle Bread for a long time. My sister sent me this recipe by email in October of 2010 when I was baking bread for a bake sale at my grandson's school. I didn't bake it then because I couldn't find the cinnamon chips that were called for in the recipe. I liked the sound of the recipe, so I printed it and put it in my notebook to use later, and I kept an eye out for the cinnamon chips. Problem was, I didn't find the cinnamon chips until just recently when I was shopping out of town!




In the meantime, my friend Andi at The Wednesday Baker has baked a very similar Snickerdoodle Bread that looks really delicious. Check hers out too.



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

Topping
2 tablespoons sugar
2 teaspoons cinnamon

Preheat oven to 350 degrees F. Prepare two 9-inch x 5-inch loaf pans by greasing or spraying with cooking spray. In a large bowl, combine butter and sugar; cream together with an electric mixer for about 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 combined. 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.

Original recipe source: Barbara Bakes

These are the cinnamon chips that have eluded me for more than a year. I'm sure that I could have ordered them online, but I really was in no hurry. I was determined that I would find them when I was in the right place at the right time!

I decided to stray from the recipe and use some different sized pans to bake the bread. I used two of these 3-inch x 5-inch mini loaves and also this 9 cavity petite loaf pan. I had to adjust my baking times since I used smaller pans. The petite loaves bake in about 25 - 30 minutes, and the mini loaves need to bake 35 - 40 minutes.

These are the petite loaves after I turned them out of the pan. My husband saw them turned up this way and asked if this was blueberry bread. It does look a little like blueberries from the bottom, but these are the cinnamon chips showing.


I've been waiting to bake this Snickerdoodle Bread for a long time. My sister sent me this recipe by email in October of 2010 when I was baking bread for a bake sale at my grandson's school. I didn't bake it then because I couldn't find the cinnamon chips that were called for in the recipe. I liked the sound of the recipe, so I printed it and put it in my notebook to use later, and I kept an eye out for the cinnamon chips. Problem was, I didn't find the cinnamon chips until just recently when I was shopping out of town!




In the meantime, my friend Andi at The Wednesday Baker has baked a very similar Snickerdoodle Bread that looks really delicious. Check hers out too.



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

Topping
2 tablespoons sugar
2 teaspoons cinnamon

Preheat oven to 350 degrees F. Prepare two 9-inch x 5-inch loaf pans by greasing or spraying with cooking spray. In a large bowl, combine butter and sugar; cream together with an electric mixer for about 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 combined. 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.

Original recipe source: Barbara Bakes

These are the cinnamon chips that have eluded me for more than a year. I'm sure that I could have ordered them online, but I really was in no hurry. I was determined that I would find them when I was in the right place at the right time!

I decided to stray from the recipe and use some different sized pans to bake the bread. I used two of these 3-inch x 5-inch mini loaves and also this 9 cavity petite loaf pan. I had to adjust my baking times since I used smaller pans. The petite loaves bake in about 25 - 30 minutes, and the mini loaves need to bake 35 - 40 minutes.

These are the petite loaves after I turned them out of the pan. My husband saw them turned up this way and asked if this was blueberry bread. It does look a little like blueberries from the bottom, but these are the cinnamon chips showing.


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