Snickerdoodle Bread With Cinnamon Chips

If you wish a Snickerdoodle cookie, you’re getting to love this Snickerdoodle bread. It’s a sweet, buttery bread studded with luscious cinnamon chips with a crispy cinnamon sugar topping.

Snickerdoodle Bread With Cinnamon Chips
Snickerdoodle Bread With Cinnamon Chips

One of the breads that I created for the primary National Food Bloggers Bake Sale, a part of the good American Bake Sale, may be a scrumptious bread recipe, Snickerdoodle Bread. it's the tangy sweetness of a Snickerdoodle cookie with a moist, bet-you-can’t-eat-just-one-slice, interior.

The aroma while this bread is baking will draw everyone to the kitchen. But I’ve added another layer of cinnamony goodness by adding cinnamon to the batter and loading it with luscious cinnamon chips. Cinnamon chips are chocolate chips flavored with cinnamon. They add a burst of flavor and a pleasant texture to the bread.

Snickerdoodle Bread With Cinnamon Chips

INGREDIENTS:

  •  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 cup cinnamon chips (1 pkg. Hershey's)
  •  2 tablespoons flour
  •  2 tablespoons sugar
  •  2 teaspoons cinnamon

INSTRUCTIONS:

  1. 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.
  2. In a medium bowl, whisk together 3 cups flour, baking powder, salt and cinnamon. Set aside.
  3. 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 overmix. Coat the cinnamon chips with 2 tablespoons flour and stir into batter.
  4. 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.
  5. 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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