Cinnamon Chip Snickerdoodle Bread
Tender quick bread filled with cinnamon chips and topped with cinnamon sugar.
Equipment
Ingredients
- 1 cup butter softened to room temperature
- 2 cups sugar
- 3 eggs
- 1 tsp vanilla
- ¾ cup sour cream light and fat free work fine
- 2 ½ cups all purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- 2 tsp cinnamon
- 1 ½ cups cinnamon chips about a 10 ounce bag
- 2 Tbsp flour
Topping
- 3 Tbsp sugar
- 3 tsp. cinnamon
Instructions
- Spray 4 mini loaf pans (5x3") with non stick spray, then line with parchment paper. I prefer Baker's Joy for this recipe.
- Preheat oven to 325 degrees.
- Cream butter and sugar in a mixing bowl till fluffy. Beat in eggs, vanilla, and sour cream.
- Stir together flour, baking powder, salt, and cinnamon in a small bowl. Add to wet ingredients and stir lightly.
- Toss the two tablespoons of flour with the cinnamon chips. to coat them. (It helps prevent them from sinking.) Add them to the batter and stir till combined.
- Divide batter into 4 mini loaf pans. Combine topping ingredients and sprinkle over the batter in each of the pans.
- Bake at 325° for 45-50 minutes or until toothpick inserted in the center comes out clean. Cool for 5-10 minutes before removing from pans onto cooling racks.
Notes
-The cinnamon chips tend to stick to the pan, so use parchment paper for best results.
Nutrition
Serving: 1gCalories: 190kcalCarbohydrates: 29gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 34mgSodium: 141mgPotassium: 28mgFiber: 1gSugar: 20gVitamin A: 243IUVitamin C: 0.1mgCalcium: 28mgIron: 1mg
Tried this recipe?Let us know how it was!