Description
This Snickerdoodle Bread recipe offers a delightful twist on the classic cinnamon-sugar cookie, transforming it into a moist, flavorful loaf studded with cinnamon chips and topped with a cinnamon-sugar crust. Perfect for breakfast or an afternoon treat, this bread combines a tender crumb with the warm spices of cinnamon and vanilla.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened
- 3 large eggs
- ¾ cup sour cream
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups sugar
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
Additional Ingredients
- 1 (10-ounce) package Hershey's Cinnamon Chips
- 3 tablespoons sugar
- 1½ teaspoons ground cinnamon
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Lightly grease two large 5 x 9-inch loaf pans with cooking spray and set aside to ensure the bread won't stick.
- Cream Butter and Sugars: In a large bowl, use a hand mixer to cream together the softened butter, sugar, ground cinnamon, and salt until the mixture becomes light and fluffy, which will help incorporate air for a tender crumb.
- Add Eggs and Flavorings: Beat in the eggs thoroughly, followed by the sour cream and vanilla extract, mixing well after each addition to maintain a smooth batter.
- Combine Flour and Baking Powder: In a separate bowl, whisk together the all-purpose flour and baking powder to ensure they are evenly distributed before adding them to the wet mixture.
- Mix Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing gently until just combined to avoid overworking the batter.
- Fold in Cinnamon Chips: Stir in the Hershey's Cinnamon Chips evenly through the batter to distribute the cinnamon flavor bursts throughout the bread.
- Fill Loaf Pans: Spoon the batter evenly into the prepared loaf pans, smoothing the tops lightly with a spatula.
- Add Cinnamon-Sugar Topping: In a small bowl, mix together the remaining sugar and cinnamon, then sprinkle this mixture generously over the batter in both loaf pans to create a sweet, spiced crust.
- Bake the Bread: Tent the loaf pans with aluminum foil to prevent excessive browning. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the bread to cool in the pans before removing. Once cooled, slice and serve to enjoy the rich cinnamon and buttery flavors.
Notes
- Ensure butter is softened to room temperature for easier creaming.
- Do not overmix the batter after adding the flour to keep the bread tender.
- Using foil to tent the pans prevents the tops from browning too quickly while allowing the bread to bake thoroughly.
- Loaf pans should be 5 x 9 inches for best results with this recipe.
- Allow bread to cool completely before slicing for cleaner cuts.
