Monday, February 4, 2013

Snickerdoodle Cinnamon Bread

Snickerdoodle Cinnamon Bread - made January 25, 2013 from Creations by Kara
I was going to Vanilla King's birthday party a couple of weeks ago and I know he likes snickerdoodles but I wanted to do something a little different this time as I think I've already made him several different kinds of snickerdoodle cookies and even snickerdoodle brownies.  I've made snickerdoodle cupcakes before as well but not snickerdoodle bread so I went with this recipe from Creations by Kara.  I made the bread in mini metal loaf pans but since I was giving the mini loaves away, I baked a small amount of batter in a separate ramekin for my taste test.  I enjoyed this bread - it's really more of a quick bread and the cinnamon sugar topping gives it a little sweet crustiness that complemented the soft, fluffy texture of the bread.

I did make a rookie mistake though in letting the loaves cool a trifle too long in the mini loaf pans.  Subsequently, they were a little difficult to get out cleanly and most of them crumbled around the edges, to the point that I had to cut off the ends and tell my gift recipients I only cut the ends to make the loaves more presentable, not that I nibbled away at them.  Next time I would make these in paper loaf pans that can be given away intact or line the loaf pans with foil for easy lifting and peeling away. Oh and I didn't have cinnamon chips so I omitted those and thought the bread tasted just fine.  But if you're a cinnamon fan, add them in for additional cinnamon flavor and texture.

1 cup butter
2 cups sugar
3 eggs
1 teaspoon vanilla
3/4 cup sour cream
2 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1 1/2 cups cinnamon chips, optional

3 tablespoons sugar
3 teaspoons cinnamon
  1. Preheat oven to 350°F.
  2. Cream butter and sugar till fluffy. 
  3. Mix in eggs, vanilla, and sour cream. 
  4. Stir together flour, baking powder, salt, and cinnamon. Add to wet ingredients and stir lightly. Add the cinnamon chips, if using, and stir until combined. 
  5. Divide  batter into 4 mini loaf pans.  Combine topping ingredients and sprinkle over the batter in each of the pans. Bake for 30-38 minutes or until toothpick inserted in the center comes out clean. Cool for 5-10 minutes before removing from pans onto cooling racks.
-Makes 4 mini loaves

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