Snickerdoodle Bread

I never knew I had a thing for Snickerdoodles until I made these Snickerdoodle Cupcakes.  And then, I had to try every Snickerdoodle recipe I found after that.  Some of them have been not so great.  Others have been okay.  And then ones like this one turned out fabulous.  So I share it.  I also have a recipe for Snickerdoodle Blondies that I should be sharing soon. 

This is a sweet bread that I think can serve as a snack, a dessert, or breakfast.  It is delicious and super moist.  And, of course, it's easy to make.  Give a shot, you'll like it, I promise!

Slightly Adapted from:  Creations by Kara

What you need:
1 cup Butter at room temperature
2 cups Sugar
3 Eggs
2 tsp Vanilla 
3/4 cup Sour Cream
2 1/2 cups AP Flour
1 tsp Baking Powder
1/2 tsp Salt
2 tsp Cinnamon
1 bag of Cinnamon Chips
Cinnamon and Sugar Mixture for Topping (I don't have specifics here -- I just winged it.  Combine the cinnamon and sugar to taste)

What you do:
1.  Preheat your oven to 350 degrees. 

2.  Cream butter and sugar.  Add in eggs, vanilla and sour cream. 

3.  In a separate bowl, combine the flour, baking powder, salt, and cinnamon.

4.  Add the dry ingredients to the wet ingredients (or vice versa) and mix until fully combined. 

5.  Add the cinnamon chips and mix until chips are fully integrated. 

6.  Divide your batter among 4 mini loaf pans. 

7.  Sprinkle the cinnamon and sugar mixture on top of the loaves. 

8.  Bake for about 35 minutes or until the loaves are a nice golden brown. 

9.  Allow the loaves to cool in the pans for about 10 minutes.  Remove from pans and allow to finish cooling on cooling racks. 

I have made these in muffin form as well and they were just as delicious, but a little easier to divvy up at work.  Instead of putting your batter into 4 mini loaf pans, put it into lined muffin tins and sprinkle the cinnamon and sugar topping on top of each muffin.  Bake for about 15-20 minutes, or until the muffins are golden brown.  

Enjoy!