Believe it or not, this was the very first Pinterest recipe that I ever tried, and boy was it a winner! I have been making this bread for over five years now, and it is the perfect homemade gift. Most recipients are intrigued by the unique name/flavor and will later be asking for you to share the recipe!
Cinnamon chips are often a seasonal product that can only be found in grocery stores during the holidays. If your local store doesn't carry them year-round, you can always order them online!
Snickerdoodle Bread
Yield: 2 loaves*
Ingredients
Bread:
2 1/2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
2 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1 cup butter, softened
2 cups sugar
1 package Hershey’s cinnamon chips
3 eggs, room temperature
1 tsp vanilla
3/4 cup sour cream
Topping:
3 Tbsp sugar
3 tsp cinnamon
Directions
1. Preheat oven to 335°F. (I have a convection oven. If using a standard oven, increase temperature to 350°F.)
2. Grease two loaf pans with Crisco.
3. Cream butter, sugar, salt, and cinnamon until fluffy. Add eggs and mix well. Stir in vanilla and sour cream.
4. Add flour and baking powder to wet ingredients. Mix until combined. Fold cinnamon chips into batter.
5. Divide batter evenly between prepared pans.
6. Stir together topping ingredients. Sprinkle evenly over batter in each loaf pan.
7. Bake about 1 hour, or until toothpick inserted in center comes out clean.
8. Let bread cool in pans for 10 minutes before transferring to wire rack. Cool completely before slicing and serving.
*Note: Recipe makes 6 mini loaves (cook about 40 minutes).
Recipe adapted from Lil Luna.
