Cinnamon-sugar magic (Snickerdoodle Bread)

This bread is magical.

I’m not someone who could generally be accused of being a snickerdoodle freak. I like a cinnamon-sugar combo as well as the next person, but I can take or leave the specific snickerdoodle cookie flavor. I might change my mind after having this 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.

The other great part about this bread (besides its amazing taste) 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!). 

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, but feel free to go crazy.

Now, the original recipe says to bake it in four “mini loaf” pans, which I don’t have, but the batter looked about right for two regular-size pans. I guestimated and it worked out perfectly. Make sure to spray the pans first!

Mix up your cinnamon sugar and sprinkle liberally over both loaves. Since I was only making two loaves, I ended up having quite a bit leftover, so you might take that into account if going the “regular-size” loaf route.

Bake for 40-50 minutes if making regular loaf pans, 35-40 minutes for the mini loaves. 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 bread got rave reviews from my family and I probably scarfed half of it myself. I can’t wait to make it again!

Snickerdoodle Bread

• 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)
• 1 package of Hershey’s cinnamon chips (I used a little over half a package)
• 3 tablespoons of sugar
• 3 teaspoons of cinnamon

1. Cream butter, sugar, salt and cinnamon until fluffy. Add eggs and mix well, then add in the vanilla and sour cream.
2. Gradually combine the flour and baking powder into wet ingredients and beat until it’s all incorporated.
3. Add the cinnamon chips and stir into batter.
4. Spray 2 regular-size loaf pans or 4 mini-loaf pans and spoon batter in until each is about 2/3 full.
5. Mix 3 tablespoons of sugar and 3 teaspoons of cinnamon in a bowl (I’d use less if you’re making 2 regular-size loaves) and sprinkle over the batter in each pan.
6. Bake at 350 (40-50 minutes for regular-size loaves, 35-38 minutes for mini-loaves). Let cool before removing from pan.