Snickerdoodle Bread

Snickerdoodle Bread. Whenever I think of snickerdoodles, I think of my Grammy. She used to help me make these as a kid, and she showed V how to make them a few months ago when she was here. Snickerdoodle cookies are so yummy with their soft, buttery middle and their crisp, cinnamon coating.

I knew I would love this bread when I saw the name and the ingredients. Sour cream in a quick bread?!! Yes please!!!

Snickerdoodle Bread
2 ½ c. all purpose flour
2 t. baking powder
½ t. salt
2 t. cinnamon
1 cup butter, softened
2 c. sugar
3 eggs
2 t. vanilla
1 cup sour cream
1 ½ cup cinnamon chips (1 pkg. Hershey’s)
2 T. flour
Topping:
2 T. sugar
2 t. cinnamon

Combined 2 ½ cups flour and baking powder in a bowl. In a separate bowl, cream butter and 2 c. sugar, salt and cinnamon until fluffy, about two 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 combined. Coat the cinnamon chips with 2 T. flour and stir into batter.
Spoon batter into two 9×5 greased loaf pans.  Combined 2 T. sugar and 2 t. cinnamon and sprinkle over the top of batter in the pans. Bake at 350º for 60 to 70 minutes until a toothpick inserted into a crack in the center of the loaf comes clean. Remove from oven and let cool 5 minutes before removing from pan.
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Liked my Snickerdoodle Bread? Try the Best Ever Pumpkin Bread

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