Snickerdoodle Bread

Name: Snickerdoodle Bread
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 30 min
Yield: 24 serving
Ingredients: ½ cup unsalted butter; ¾ cup granulated sugar; ¼ cup light brown sugar; 2 large eggs; 1 tablespoon vanilla extract; ½ cup sour cream; 1 ½ cups + 2 tablespoons all-purpose flour; 2 teaspoons cinnamon; 1 teaspoon baking powder; pinch salt; 1 ½ cups cinnamon chips; 2 tablespoons granulated sugar; 1 teaspoon cinnamon

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4.4

150 reviews

Good

Prep Time
15 mins
Cook Time
15 mins
Additional Time
25 mins
Total Time
1 hr 30 mins
Servings
24
Calories
193 kcal
Course
Breakfast, Bread
Cuisine
American

Snickerdoodle Bread

Jade Rice

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Bread that tastes like snickerdoodle cookies!! Loaded with cinnamon chips and a cinnamon-sugar crust!

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Ingredients

Servings

Bread

½ cup unsalted butter
¾ cup granulated sugar
¼ cup light brown sugar packed
2 large eggs
1 tablespoon vanilla extract
½ cup sour cream lite is okay; I haven’t tried substituting Greek yogurt
1 ½ cups + 2 tablespoons all-purpose flour divided
2 teaspoons cinnamon
1 teaspoon baking powder
pinch salt optional and to taste
1 ½ cups cinnamon chips most of one 10-ounce bag; white chocolate chips may be substituted or chips may be omited

Topping

2 tablespoons granulated sugar
1 teaspoon cinnamon

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Instructions

For the bread:

Pre-heat over to 350F and spray two 8×4-inch loaf pans with floured cooking spray, or grease and flour the pans; set aside. Recipe could be made as mini loaves or muffins; baking times will vary.
To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) , add the butter, sugars, eggs, vanilla, and beat on high power until creamed, light, and fluffy, about 3 to 4 minutes.
Stop, scrape down the sides of the bowl, add the sour cream, and beat on high power to incorporate, about 1 minute.
Stop, scrape down the sides of the bowl, and add 1 1/2 cups flour, cinnamon, baking powder, optional salt, and beat on low until just incorporated, about 1 minute; don’t overmix. Set aside.
To a small bowl, add the cinnamon chips, sprinkle with 2 tablespoons flour, and toss with your fingers or a spoon to coat chips in flour. Flouring them helps prevent sinking while baking.
Add contents of small bowl (chips and any excess flour) to large mixing bowl and beat on low until just incorporated, about 1 minute; don’t overmix.
Turn batter out into prepared pans, divided evenly. Batter is thick. Smooth the tops of pans lightly with a spatula; set aside.

For the topping:

To a small bowl, add sugar, cinnamon, and stir to combine.
Using a small spoon, evenly sprinkle topping mixture over the loaf pans.
Bake for about 45 to 50 minutes (I baked 48), or until a toothpick inserted in the center comes out clean or with a few moist crumbs, no batter. However, the toothpick test is tricky because you’ll likely hit cinnamon chips which are melty and gooey. Bread will be domed, likely with a crack down the center, and will be firm when touched lightly when done.
Allow bread to cool in pans on a wire rack for about 15 minutes before inverting (do it over a paper towel to catch the cinnamon-sugar topping) and allowing to cool completely on a rack before slicing and serving.

Notes

Storage: Bread will keep airtight at room temp for up to 5-7 days and in the freezer for up to 3-4 months.
Loosely adapted from Cinnamon-Sugar Crust Cinnamon Ribbon Bread, Food.com, Barbara Bakes.

Nutrition Information

Show Details

Serving 1 Calories 193kcal (10%) Carbohydrates 25g (8%) Protein 2g (4%) Fat 10g (15%) Saturated Fat 5g (25%) Polyunsaturated Fat 4g Cholesterol 29mg (10%) Sodium 35mg (1%) Sugar 18g (36%)