I’ve tried so many recipes since I started blogging 4 years ago, many good and some not so good, and every so often I try one that I know will become a family favorite that I bake over and over. We love snickerdoodles so I was overjoyed to find this bread recipes at Barbara Bakes. If you visit Barbara’s blog you know what a great baker she is and if you haven’t met her you are in for a treat. This bread tastes just like its cookie namesake, keeps well, and is great as a breakfast bread, mid-day snack or dessert.
Cinnamon chips are difficult to find in the markets in my town so I stocked up last Christmas when they were plentiful. They are made by Hershey and I recommend you buy some if you see them because they are so delicious in so many recipes such as Pumpkin Muffins with Cinnamon Chips and Walnuts. If you can’t find them in your stores you can order them at King Arthur Flour.
I still have a stash of vanilla beans that I bought at Costco last Christmas so I substituted a bean for the vanilla extract in this recipe. I keep a jar of granulated sugar in the cupboard and bury the scraped pods in it. Even after the seeds have been removed the pod is strong enough to add big vanilla flavor to the sugar.
- 2-1/2 cup all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 teaspoons cinnamon
- 1 cup butter, softened
- 2 cups sugar
- 3 eggs
- 2 teaspoons vanilla (I used the seeds from 1 vanilla bean instead)
- 1 cup sour cream
- 1-1/2 cups cinnamon chips
- 2 tablespoons flour
- 2 tablespoons sugar
- 2 tablespoons cinnamon
- Combine 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, about 2 minutes. Add eggs one at a time mixing well after each addition. Add vanilla and sour cream and mix to combined. Add flour mixture, stirring until just combines. Coast the cinnamon chips with2 tablespoons flour and stir into the batter.
- Spoon batter into 4 or 5 floured and greased mini loaf pans (5-3/4 x 3-1/4 x 2-1/4 inches) or 2 9 x 5 inch loaf pans. Don’t fill more than ⅔ full. Combine 2 tablespoons sugar and 2 teaspoons cinnamon and sprinkle over the top of batter in the pans. Bake at 350 degrees for 35 to 40 minutes until a toothpick inserted into a crack in the center of the loaf pan comes out clean. Remove from the oven and let cool 5 minutes before removing from the pan.
If you love the flavors of cinnamon, sugar and vanilla as much as we do I can almost guarantee that this delicious bread will become one of your favorites as well. I hope you try this recipe and stop by to say hello to Barbara at Barbara Bakes. She just posted a recipe for Cinnamon Swirl Brioche that I can’t wait to try.
This post is linked to Foodie Friday at Rattlebridge Farm and Seasonal Sunday at The Tablescaper.
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