This bread is magical.
I’m not someone who could generally be accused of being a snickerdoodle freak, though I’m a sucker for a cinnamon-sugar combo. But I might change my mind after having this snickerdoodle bread.
The blog I got this recipe from (Lil Luna) warns that the cinnamon chips are usually only in grocery stores during the holidays, so best to stock up on a few bags right now while the getting is good. There was actually a shortage a few years back for months, and I started effectively buying them on the black market 🙂
The other great part about this bread (cake? cake bread? bread cake?) is that it literally takes five minutes to mix together, then you just pop it in the oven and go about your business! I realized late in the day that the next morning was my “breakfast day” at work and I didn’t have much of an evening to make something, and this turned out to be the perfect option (and I carefully packed the second loaf in my carry-on bag to visit my family the next day!).
Other snickerdoodle magic you’ll love:
Cream the butter, sugar, salt and cinnamon together until fluffy, then add the eggs and mix well. Add the vanilla and sour cream (I used greek yogurt) and beat into a batter.
Then add the dry ingredients—flour and baking powder—and mix on low until incorporated into the batter.
Lastly, stir in the cinnamon chips. I used only about half of what the recipe called for (because they are quite strong, and add a LOT of sugar), but feel free to go crazy. The recipe below reflects what *I* did.
Pour into two prepared loaf pans.
Mix up your cinnamon sugar and sprinkle liberally over both loaves.
Bake for 40-50 minutes. Make sure it’s really done—the cinnamon-sugar topping will make it look darker than it really is, so go by the toothpick tester method. Let (mostly) cool before serving.
This snickerdoodle bread got rave reviews from my family and I probably scarfed half of it myself. I can’t wait to make it again! My only complaint is that it is NOT healthy…so at some point I’d love to try recreating it in a way that keeps all the amazing flavor but makes it a little healthier.
Other sweet loaf bread-cakes you’ll love:
- Lemon Ricotta Pound Cake
- Caramel-Glazed Apple Bead
- Raspberry Skyr Cake with Dark & White Chocolate
- Rosemary Chocolate Chip Olive Oil Cake
- Pound Cake with Chocolate, Coffee, & Hazelnuts
Makes 2 loaves
- 2 1/2 cups of flour
- 2 teaspoons of baking powder
- 1/2 teaspoons of salt
- 2 teaspoons of cinnamon
- 1 cup of butter, softened
- 2 cups of sugar
- 3 eggs
- 1 teaspoon of vanilla
- 3/4 cup of sour cream (I used greek yogurt)
- Just over half a package of Hershey’s cinnamon chips
- 2 tablespoons of sugar
- 2 teaspoons of cinnamon
- Preheat the oven to 350 F. Grease two regular size loaf tins.
- Cream the butter, sugar, salt and cinnamon together until fluffy.
- Add eggs and mix well, then add in the vanilla and sour cream.
- Add the flour and baking powder into the wet ingredients and beat until it’s all incorporated (you might add a little at a time, vs. all at once).
- Add the cinnamon chips and stir into batter.
- Spray 2 regular-size loaf pans and spoon the batter in, making sure to level it off.
- Mix 2 tablespoons of sugar and 2 teaspoons of cinnamon in a bowl and sprinkle liberally over the batter in each pan.
- Bake at 350 F for 40-50 minutes. Let cool before removing from pan.
Adapted from Lil Luna
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