Snickerdoodle Bread for the Great American Bake Sale
Like the Snickerdoodle cookie this bread has a crispy cinnamon sugar topping with a sweet, buttery interior. But I’ve added another layer of cinnamony goodness by adding cinnamon to the batter and loading it with luscious cinnamon chips.
One of the breads that I’m selling at the Bake Sale (info below) is a scrumptious new quick bread recipe I created Snickerdoodle Bread. It has the tangy sweetneess of a Snickerdoodle cookie with a moist, bet-you-can’t-eat-just-one-slice, interior.
Updated 4/2013: I’ve tweaked my Snickerdoodle bread recipe a little bit so the loaves rise even better into the classic quick bread dome shape. So now with the addition of one more egg and a bit more flour, your Snickerdoodle bread will look even more irresistible.
Snickerdoodle Bread
Ingredients:
- 3 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1 cup butter, softened
- 2 cup sugar
- 4 eggs
- 2 teaspoons vanilla
- 1 cup sour cream
- 1 1/2 cup cinnamon chips (1 pkg. Hershey’s)
- 2 tablespoons flour
- 2 tablespoons sugar
- 2 teaspoons cinnamon
Directions:
Preheat oven to 350º Spray the bottom of five mini loaf pans (5 3/4 x 3 1/4 x 2 ¼) with cooking spray with flour.
In a medium bowl, whisk together 3 cups flour, baking powder, salt and cinnamon. Set aside.
In a large mixing bowl, cream together butter and 2 cups sugar, until fluffy, about two minutes. Add eggs one at a time mixing well after each addition. Add vanilla and sour cream and mix to combine. Add flour mixture and mix just until combine. Do not overmix.
Coat the cinnamon chips with 2 tablespoons flour and stir into batter.
Spoon batter into greased pans (Don’t fill more than 2/3 full.)
Combine 2 tablespoons sugar and 2 teaspoons cinnamon and sprinkle over the top of the batter in the pans.
Bake for 35 to 40 minutes until a toothpick inserted into a crack in the center of the loaf comes clean. Remove from oven and let cool 10 minutes before removing from pan. Remove from pan and let cool completely before serving.
You can also make this in two 9×5 loaf pans. Bake at 350º for 60 to 70 minutes or until a toothpick inserted into a crack in the center of the loaf comes out clean
The first ever National Food Bloggers Bake Sale, which is part of the Great American Bake Sale. We are raising money for Share Our Strength (SOS), a national organization fighting to end childhood hunger in the United States.
“All of us have at one time or another experienced hunger. We’ve all craved a midnight snack, wanted something salty or needed some chocolate. But there’s a big difference between trying to satisfy a brief craving or stomach growl and wondering where your next meal will come from.
The reality is that nearly 17 million children in America—that’s almost one in four—face hunger. And it’s likely that these children will endure lifelong consequences as a result of having limited access to nutritious foods.”
So here’s an easy way to make help a difference and eat tasty treats from some of the best food bloggers in the state. Maria, Two Peas and Their Pod, is hosting the Salt Lake City Food Bloggers Bake Sale at Dan’s Market, 1360 So. Foothill Blvd, on Saturday, April 17, 2010, from 10:00 a.m. – 2:00 p.m.
Salt Lake Bakers that are participating in the bake sale include:
Maria from Two Peas and Their Pod
Becky from Utah Loves Cupcakes
Tiffany from Food Finery
Barbara from Barbara Bakes
Dara from Cookin Canuck’
Becky from Vintage Mixer
Krista from The Double Dipped Life
Frieda from Lovin’ from the Oven
Cristie from The Table Runner
Vanessa from She Craves
Gabi from The Feast Within
Alicia from The Kichenista
Laura from Rather Be Baking
Ginny (no blog, but she’s baking and donating some amazing cakes!)
Koo De Ker
Sweet Tooth Fairy Bakery
Becky, Utah Loves Cupcakes, is hosting an Orem Food Bloggers Bake Sale at Shirley J’s at 15 East 400 South, from 10:00 a.m.-2:00 p.m.
Bakers for the Orem Sale:
Becky (me) Utah Loves Cupcakes and Project Domestication
Traci -www.healthydealsnsteals.com and www.burntapple.com
April – Sweet Life in the Valley / Crazi Beautiful
Catherine – Fahrenheit 350*
Jen – Delightful Delicacies
Deborah – Taste and Tell
Sarah – Red Head Recipes
In addition to my Snickerdoodle bread, the other two quick breads I’m selling at the Great American Bake Sale are Pumpkin Chocolate Chip Bread and Chocolate Chocolate Chip Bread. I’ll post those recipes next week.
I made into square muffins yesterday so I can freeze some for later. They turned out absolutely delicious!!!!! A keeper of a recipe for sure!
Hi Barbara!
This is a wonderful recipe! I usually don’t post replies, but I just had to let you know that we are enjoying this cake very much. I made it yesterday, did not have the cinnamon chips and also no vanilla (you mean vanilla from a pod right, not the vanilla sugar?). But it came out great. Made it in two loaf pans, not sure about the sizes. I especially love the texture.
Best wishes from Sweden!
Hi Anna – so nice to hear how much you loved it. It’s vanilla extract, but from a pod would be even better.
My sisters and I made the 5 mini loaves to include in our cookie plates we gave to neighbors – they were a hit! Yes, they were crackly on top but I expected that, actually….we sliced them while cool and they held up as the centerpiece of our cookie platters…..loved them so much I have the two loaves version in the oven now! I did grease the pans and lined these with parchmant, also greased. We shall see how they come out. It already smells insane in here. I do think altitude might be affecting some…..don’t know….they are yummy and awesome and now on repeat here. Thank you for this recipe.
I just found your site. Looking forward to some great recipes. Thank you
I’ve made this twice and have had the same disappointing experience, it cooks up with a hard top crust, which the cinnamon sugar blend falls right off, and it develops a deep sink hole in the middle…….are you sure it’s baking powder to be used? I have other quick bread recipes that use baking soda, just wondering
Hi Cindy – sometimes the pan you use will make a big difference. Have you tried using a different pan? Have you checked your oven to see if it’s baking at the proper temperature? You can also try cooking the bread until the middle has risen and then add the cinnamon sugar topping. You could try using baking soda because you do have the acid in the sour cream to activate it, but baking powder is more effective than baking powder. I’ve made this recipe many many times and I know it works. Sorry you’re having trouble with it.
Cindy…one baker below claims hers fills 5 mini pans but takes 50 minutes to bake. It just sounds like it’s underbaked. Of course, centers fall when that happens.
I live in Athens, Ga. There is no such item as cinnamon chips in my grocery store. I refuse to order this kind of thing off the internet. What a shame, it sounds good.
No worries – just make it without the cinnamon chips.
I ran into this problem during the holidays when stores ran out of cinnamon chips. I found a recipe to make my own and I felt the flavor was much better than store bought.
Yummy! Snickerdoodle bread! It looks great! And I love the addition of cinnamon for additional flavor!
Hello.. wanted to thank you for this recipe I have made it or 4years for Chritmas morning……family loves it !!!……only thing is……it always fills 6 mini pans and it takes 50 minutes to cook……just wondering if you know why I am getting more batter then 5 pans, and why it takes so long to cook? not complaining…it taste great…..just curious…..Thanks again 🙂 🙂
Thanks Julie – what a fun Christmas morning tradition. This smells so great while it’s baking – perfect for Christmas. Maybe it’s a difference of pan shape and material, ovens, or even humidity or altitude? Where are you located?
OMG Looks so good!
sis gave me new and improved recipe (and it is), but cinnamon chips are not available yet (seasonal thing here in asheville), so I picked up some pumpkin spice chips, substituted pumpkin pie spice for cinnamon and had some excellent pumpkindoodle bread.
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Hubs and I made this last night for the first time and it was delicious! The only problem was, it wouldn’t come out of the pans without completely falling apart. I can’t figure out what we did wrong. Any ideas? Still tasted great, though!
Hmmm–did you do it in the small pans, it the 9×5 pans. I made this twice, both times in the 9×5 pans, and had no issues with then coming out of the pans. I made sure I waited at least 10 mins before removing from pans. Maybe let them sit in there a little longer? Sorry wish I could be more help.
Thanks Jill – so glad you enjoyed it enough to make it twice. I wondered if it needed to cool in the pan a bit longer too.
It is so good. I forgot to tell you that I did find cinnamon chips at Walmart, so I used them the second time. I will definitely make it again. Me,y hubby, and kids all loved it. I love to bake/cook and am always looking for recipes. Thanks again!
Thanks guys. I used five mini-loaf pans. They still won’t come out today, but they’re yummy with a spoon! I’ve done something wrong, just not sure what.
I used the mini pans and had the same issue. I finally froze the baked bread and cut the baking tin off and it came out fine. However, the recipe I used didn’t not call for greasing and flooring the pans which I think is a must. Won’t make that mistake again!
Hi Mariah – A couple of things can cause the bread to fall apart – undercooking, improper measuring, not letting the loaf cool in the pan a little while before removing it, and making substitutions or additions to the recipe. Those are my best guesses. So glad you enjoyed the bread.
My daughter is lactose intolerant. Do you have a suggestion on what I could use instead of sour cream? I would really love to try this.
Hi Sarah – Greek Yogurt (not fat free) can be substituted for sour cream, but I haven’t tried any other substitutions. I did read that soft or silken tofu can be substituted, but I haven’t tried it.
Oops, Greek Yogurt still is dairy unless you use soy or coconut yogurt. I use Tofutti dairy free sour cream also comes in cream cheese.