Monday, November 18, 2013

Snickerdoodle Bread

When I first made this bread, people kept asking me what in the world was in it.  And I was like, Ummm.  Cinnamon.  

And sugar...

And I didn't mean to look at them like they were idiots, but really, I couldn't figure out what they were asking.  Turns out I'm the idiot because it finally dawned on me that what they were wondering about is the cinnamon chips. 

Truly, the magic of this bread is found in those cinnamon chips.  You could put those things in mud pies and they'd taste good.  I am a total convert, and the possibilities are endless.  I love them in this moist bread but they are equally wonderful in cookies, mixed into hot chocolate, or eaten by the spoonful from the bag. 

Totally your choice. 

This bread is a great starting point though. 

Snickerdoodle Bread
Recipe slightly adapted from Lil Luna
Makes 2 loaves

-1 cup (2 sticks) butter, softened
-2 cups sugar
-1/2 teaspoon salt
-2 teaspoons cinnamon
-3 eggs
-1 teaspoon vanilla
-3/4 sour cream
-2 1/2 cups flour
-2 teaspoons baking powder 
-1 pkg. Hershey's cinnamon chips
For topping:
-3 Tablespoons sugar
-2 1/2 teaspoons cinnamon

Cream together the butter, sugar, salt, and cinnamon until fluffy. Add eggs and mix well.
Add vanilla and sour cream and mix well.

Whisk together the flour and baking powder in a separate bowl. Add to wet ingredients and mix just until combined.  Fold in the cinnamon chips. 

Spoon batter into 2 well- greased standard 9x5 inch loaf pans.
Combine sugar and cinnamon for topping and sprinkle over the top of each loaf.  Bake at 350 degrees* for 60 minutes or until toothpick comes out clean.  Allow to cool completely before removing from pan.

*My pans are dark and coated so I usually lower the temperature 25 degrees.

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Dorothy @ Crazy for Crust said...

LOL! To those non-bakers I can see why those would be befuddling. Love this bread!

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