Do you like snickerdoodles? Do you like bread?
If you answered “no” to those questions, what are you doing here on this blog?
I am obsessed with snickerdoodles and with bread, so, obviously, I am obsessed with this new recipe for snickerdoodle bread.
Question: If something has the word “snickerdoodle” in the title, can we still call in breakfast?
I say yes.
This sweet, soft, buttery bread is loaded with cinnamon chips and topped with a crunchy cinnamon sugar topping.
There is literally nothing not to like about it.
Hope you enjoy. 🙂
Recipe adapted from Key Ingredient
1 1/4 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 cup butter, softened
1 cup granulated sugar
1 teaspoon vanilla extract
1/4 cup + 2 tablespoons sour cream
1/2 cup Hershey’s cinnamon chips
1 1/2 tablespoons granulated sugar
1 1/2 teaspoons cinnamon
Preheat your oven to 350° and grease 3 mini loaf pans (I also line mine with a parchment paper sling- that is optional, but makes for very easy removal from the pan.)
Cream together the butter, salt, cinnamon, and sugar until light and fluffy. Add the eggs, sour cream, and vanilla, and mix well.
Add the flour and baking powder and mix until just combined. Add the cinnamon chips, and fold in by hand.
Scoop evenly into the 3 loaf pans. Mix together the remaining sugar and cinnamon and sprinkle evenly over the tops of the loaves. Bake for 25-30 minutes until a toothpick inserted into the center comes out clean. Enjoy!