My boys went back to school yesterday, and man oh man am I missing them. I am NEVER ready for school to start. This year we were actually finishing up school shopping at almost 9:00 on Monday night. Yep, mother of the year award right here. Sheesh! Thankfully, they all had great first days, and are looking forward to the school year. I actually have a senior this year, which makes me have heart palpitations when I think about it. He shouldn’t be this old, and neither should I.
In order to make up for my lack of back to school preparations, I am trying to have fun snacks ready when the boys get home. Next week they’ll have to eat fruits and veggies, but for this week it’s all about yummy. This Snickerdoodle Bread fits the bill just perfectly. I got the recipe from my super cute friend Kristyn from Lil’ Luna. Oh my goodness it is delish! If you are a fan of Snickerdoodles, you have got to give it a try. The cinnamon chips take it over the top. They used to only be available for the holidays, but my grocery stores stock them all year now. Hooray! I hope yours does too. If you can’t find them, butterscotch chips are an acceptable substitution, but cinnamon chips are the best.
Snickerdoodle Cinnamon Bread
1 cup butter
2 cups sugar
1 tsp vanilla
3/4 cup sour cream (I used fat free)
2 1/2 cups flour
1 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1 1/2 cups cinnamon chips
Topping: 3 Tbsp sugar + 3 tsp. cinnamon
Cream butter and sugar till fluffy. Mix in eggs, vanilla, and sour cream. Stir together flour, baking powder, salt, and cinnamon. Add to wet ingredients and stir lightly. Add the cinnamon chips and stir till combined. Divide batter into 4 mini loaf pans. (Mine are 5×3″). Combine topping ingredients and sprinkle over the batter in each of the pans. Bake at 350° for 35-38 minutes. Cool for 5-10 minutes before removing from pans onto cooling racks.
-Makes 4 mini loaves