SnickerDoodle Bread

Snow days put me in the mood to bake.  Our last snow day, when 14 inches of snow, gathered flake by flake at our house, I decided to fire up the oven, pull out the mixing bowls, gather up all of the ingredients and set to work.

If you enjoy a rich cinnamon flavor this bread is for you.  I tweaked the recipe a bit and added a cinnamon icing rather than the sugar and cinnamon topping the recipe listed.   I also added Cream of Tarter and baked them in (6) 6 inch bread pans. OH MY, if you like cinnamon rolls you will like this bread.

These loaves freeze wonderfully.  Simply wrap them in plastic wrap and enclose in a freezer bag.

SnickerDoodle Bread

1 cup of softened butter
2 cups of sugar
3 eggs
2 teaspoons vanilla extract
1 cup sour cream
2 1/2 cups all purpose flour
2 teaspoons salt
1.5 tablespoons cream of tarter
2 teaspoons cinnamon
1 package Hersey cinnamon chips (10 oz bag)

Topping
2 tablespoons sugar
2 teaspoons cinnamon

Preheat oven to 350 degrees.  Grease  (2) 9" X 5" loaf pans or 6 small loaf pans.  In a large bowl cream butter and sugar then add one egg at a time.  Mix well. Add vanilla and sour cream and mix well.  In a separate bowl combine flour baking powder salt, cinnamon and cream of tarter.  Mix the dry ingredients.  Add the cinnamon chips to dry ingredients.  Stir dry ingredients into batter until combined but don't over mix.  Pour into prepared pans.

Combine sugar and cinnamon and sprinkle on top of batter before baking.  Bake in oven for 60-70 minutes or into inserted tooth pick comes out clean. If you are using the small loaf pans bake 45 mins.  Once removed from oven, let cool 5 mins before removing from pan. 

I purchased a couple of extra bags of cinnamon chips around the holidays and put them in the freezer, they froze well and came out as fresh as the day I put them in.  If you can't find cinnamon chips you can order them from Hershey HERE

I have done my best to research where this recipe comes from.  It's all over Pinterest and I've also seen it on Facebook.  I settled on this recipe with Barbara Bakes.  You can find her website and recipe HERE
Enjoy

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~willa~