Snickerdoodle Quick Bread!

Snickerdoodle Quick Bread 

The smell in the house of the cinnamon baking this bread is truly a treat in itself and tells you what the end product will taste like!   
One of my favorite cookies too -  Snickerdoodles!!   I'm not sure if it's because of the silly name?  or the great taste but, I love this bread!  This snickerdoodle bread has sour cream in it which means that it turns out moist.  The topping being a sugar and cinnamon mix makes it crunchy.  In the end you get this nice mix of cookie feel and airy cake like bread inside.   The cinnamon chips (which are awesome by the way)  I have only been able to find at Walmart year-round and at most local grocery stores only around Christmas time...This is a rich, cake like bread - a little slice goes a long way...  ~ Enjoy! 


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 (one pkg. Hershey's)
2 tablespoons flour
2 tablespoons sugar
2 teaspoons cinnamon

Directions:
Preheat oven to 350º 

Spray the bottom two 9x5 loaf pans with cooking spray with flour. (I use "Pam for Baking 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 over mix.

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. (if you do not want a super sugary, crispy crust then reduce the topping mixture in half) 

Bake for 60-70 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.

Recipe Adapted from: BarbaraBakes
Photos by: Diane Baker for Canning and Cooking at Home

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