In my post last week I mentioned I'd recently made Snickerdoodle Bread. I wasn't thinking about blogging when I baked it so I don't have any pictures of the process, but I do have this pic below....This bread is so tasty and the recipe is so easy, you need to bake a loaf (or 5) today!
Don't you wish you had a piece this waiting for your next coffee break? Yum.
I was scrolling through Facebook one day and came upon this recipe. Bread was something I didn't tackle much during my year of baking. I attempted the rare muffin or scone but that was pretty much it. I have since perfected my go-to whole wheat pizza crust and I tackled the cinnamon roll recipe from Pioneer Woman last December, so I thought I could handle this little nugget of cinnamon sugar goodness.
According to my Grandmother, you also need to eat the crumbs that fall into the bottom of the pan so you don't waste a single bite!
I wrote the recipe on a scrap piece of paper, but didn't write down who it came from so I'm not able to give the well deserved credit to anyone. The recipe said it makes 4 mini loaves, but I had enough batter to fill 5 mini loaf pans. Here's the recipe:
1 cup butter, softened
2 cups sugar
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon vanilla
3/4 cup sour cream
2 1/2 cups flour
2 teaspoons baking powder
1 package Hershey Cinnamon Chips
3 tablespoons sugar
3 teaspoons cinnamon
Pre-heat oven to 350 degrees.
Cream butter, sugar, salt and 2 teaspoons cinnamon till fluffy. Add eggs and mix. Add vanilla and sour cream and mix well.
Gradually add flour and baking powder to wet ingredients and mix until combined. Add cinnamon chips and stir into batter. NOTE: I tossed the cinnamon chips in flour before adding to the batter. The flour costing keeps the chips from sinking to the bottom of the pan during baking.
Spoon batter into mini loaf pans until 2/3 full.
Mix remaining sugar and cinnamon in a bowl and sprinkle evenly over the batter. Bake at 350 degrees for 35-38 minutes. NOTE: The foil mini loaf pans I used seemed kind of flimsy so I placed all 5 pans on a large cookie sheet pan before placing them in the oven. An advantage to using the cookie sheet was that it could catch any overflow in case I filled the loaf pans too full. I mean, who wants to clean the oven. Nope, not me!
After removing from the oven, cool completely before removing from the loaf pan. I simply ran a knife around the edge and turned the loaf over onto a plate to cut and serve.
Thanks for stopping by and let me know if you try the recipe!