Snickerdoodle Cinnamon Bread

As soon as I stumbled across the original recipe for this quick bread, I was drooling. However, I didn't have cinnamon baking chips, so I had to improvise. This bread was delicious, and reminds me a lot of the Amish Cinnamon Bread my mom used to make.

After baking, I can't say I really understand the need for any kind of chips, but to each her own. Next time, I'll omit them altogether, but for this first attempt, I took white chocolate Ghirardelli chips, moistened them, and covered them in cinnamon sugar. It worked well for me.

If you do want to use the cinnamon chips, be sure to hunt for them, since they tend to be a seasonal item. You can buy them online, but I had no patience nor the desire to spend that much money on chips! (UPDATE: I was able to find them at Schnucks, so you might try that if you'd like to use them!)

This was also my first time using my Christmas present- my ML-L3 remote for my camera. Can I just let you know that it's pretty awkward setting up a huge tripod in a tiny kitchen?

Anyway...on to business:


Snickerdoodle Cinnamon Bread

2 1/2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1 cup butter, softened
2 cups sugar
3 eggs
2 tsp vanilla
1 cup sour cream
1 1/2 cups cinnamon chips (As stated above, I used only 1 cup of white chocolate chips covered in cinnamon sugar)
2 Tbs flour

Topping:
2 Tbs sugar
2 tsp cinnamon

Combined the 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. Add eggs one at a time, mixing well after each addition. Add vanilla and sour cream and mix until combined. Add flour mixture stirring until just combined. Coat the cinnamon chips with 2 T. flour and stir into batter.

Pour into two 9×5 greased loaf pans. Combined 2 T. sugar and 2 t. cinnamon and sprinkle over the top of batter in the pans. Bake at 350º for 60 to 70 minutes until a toothpick inserted into a crack in the center of the loaf comes clean. (You may also use four to five greased mini loaf pans (5 3/4 x 3 1/4 x 2 1/4. Don’t fill more than 2/3 full. Bake at 350º for 35 to 40 minutes until a toothpick inserted into a crack in the center of the loaf comes clean.)

 Remove from oven and let cool 5 minutes before removing from pan. I recommend serving this warm (fresh or heated for a few seconds in the microwave).