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
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
- Preheat oven to 350°F.
- Cream butter and sugar till fluffy.
- Mix in eggs, vanilla, and sour cream.
- 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.
- 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.