Snickerdoodle Bread

If you're a fan of Snickerdoodle cookies and quick breads, then this is the recipe for you! This moist bread is bursting with cinnamon and sugar, both inside and out.

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.

Almond Flour Banana Bread

With the holidays coming up, I thought it would be fun to share a recipe that is meant for just that...sharing! These mini loaves of banana bread are a break from the traditional loaf by using almond flour as the the base and honey as the sweetener with some seasonal spices that make it taste festive.

Disclaimer: When making this recipe, don't judge a book by its cover! I was skeptical on how the bread would taste based on the dark exterior. I went so far as to make my husband try it first (while still not touching it myself!). I broke down a couple days later and gave it a taste. I was pleasantly surprised by how moist and delicious it was!

Almond Flour Banana Bread
Yield: 4 mini loaves

Ingredients
2 1/2 cups Bob's Red Mill Almond Flour
1 1/2 tsp cinnamon
1/8 tsp nutmeg
1/2 tsp salt
1 tsp baking soda
3 eggs
1/2 cup honey
1/4 cup sour cream
3 ripe bananas, mashed
1 tsp vanilla
1/4 cup pecans, chopped

Directions
1. Preheat oven to 350°F. Grease four mini loaf pans with Crisco.
2. In large bowl, mix together dry ingredients: almond flour, cinnamon, nutmeg, salt, and baking soda.
3. In medium size bowl, whisk eggs. Add honey, sour cream, mashed bananas, and vanilla. Whisk together until combined.
4. Stir wet ingredients into dry ingredients until combined. Fold in chopped pecans.
5. Pour batter into prepared loaf pans. Bake for 35 minutes, or until center is firm. Allow to cool. Run knife along edge of each loaf and remove from pans.
6. Slice and enjoy!

Notes
• For muffins, line 18 cups with paper liners. Cook for 20 minutes.

Recipe adapted from Live Simply.