Snickerdoodle Bread

It just isn't Christmas without snickerdoodles, those wonderfully fragrant cinnamon-laced cookies that I grew up with. So when I saw a recipe for Snickerdoodle loaves over at Cathy's Wives with Knives, I knew what I was baking for my next quilt guild meeting. Be sure to check out this wonderful blog which always has something delicious to try.

Snickerdoodle Bread

Author: Barbara Bakes

Ingredients

• 2-1/2 cup all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 1 cup butter, softened
• 2 cups sugar
• 3 eggs
• 2 teaspoons vanilla (I used the seeds from 1 vanilla bean instead)
• 1 cup sour cream
• 1-1/2 cups cinnamon chips
• 2 tablespoons flour
• TOPPING:
• 2 tablespoons sugar
• 2 tablespoons cinnamon

Instructions

1. Combine 2-1/2 cups flour and baking powder in a bowl. In a separate bowl, cream butter and 2 cups sugar, salt and cinnamon until fluffy, about 2 minutes. Add eggs one at a time mixing well after each addition. Add vanilla and sour cream and mix to combined. Add flour mixture, stirring until just combines. Coast the cinnamon chips with2 tablespoons flour and stir into the batter.
2. Spoon batter into 4 or 5 floured and greased mini loaf pans (5-3/4 x 3-1/4 x 2-1/4 inches) or 2 9 x 5 inch loaf pans. Don’t fill more than 2/3 full. Combine 2 tablespoons sugar and 2 teaspoons cinnamon and sprinkle over the top of batter in the pans. Bake at 350 degrees for 35 to 40 minutes until a toothpick inserted into a crack in the center of the loaf pan comes out clean. Remove from the oven and let cool 5 minutes before removing from the pan.

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TASTE NOTES

I could tell while the loaves were still in the oven that this was going to be a very special treat. The fragrance of cinnamon and sugar perfumed the whole house. One bite of this wonderful "bread" and I was hooked. Tasting more like a rich coffeecake, I knew from the first bite that this was a keeper. I'll definitely be making this one again.