Picture and recipe by lilluna
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Snickerdoodle Bread
Now this just looks down right awesome. If I wasn't so tired after a VERY long day with the kids home AND a snowy day I just might make this right this very minute. I am in need for some R&R on the beach somewhere. I have never been on a cruise because I don't like boats and being out in the middle of the ocean, so a nice beach side room where I can walk straight on to the sand will do. That isn't to much to ask is it? I don't think so. So until then I shall make bread....really good bread. Melt some butter on top with a cold glass of milk.
INSTRUCTIONS:
Prep
time: 5 mins
Cook
time: 35 mins
Total
time: 40 mins
Serves: 4
loafs
A sugar
and cinnamon coated bread that will please any Snickerdoodle fan.
INGREDIENTS
2 1/2 c. all purpose flour
1 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
1 cup butter, softened
2 cups sugar
3 eggs
1 tsp. vanilla
3/4 c. sour cream
1 pkg. Hershey’s cinnamon chips
TOPPING:
3 T. sugar
3 t. cinnamon
Instructions
1. Cream butter, sugar, salt and
cinnamon until fluffy. Add eggs and mix well.
2. Add vanilla and sour cream and
mix well.
3. Mix flour and baking powder in a
separate bowl. Add to wet ingredients and mix until all combined.
4. Add cinnamon chips and stir into
batter. Set aside.
5. Spoon batter into 4 mini loaf
pans until about 2/3 full.
6. Mix 3 T. sugar and 3 t. cinnamon
in a bowl and sprinkle over the batter in each loaf pan.
7. Bake at 350 for 35-38 minutes.
Let cool before removing from pan.
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I think this just might make everything better. Doesn't it look delicious? I think so and I believe to be the Food Master Seeker and Knower of Good Things. :)
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Dori
I baked this tonight looks great so and batter tasted outstanding, hope finished product is the same.
ReplyDeleteI'm chuckling at the reply above, because the raw batter is delicious! Can't wait to taste the finished product.
ReplyDeleteI had the pleasure of tasting this today, thanks to my friend Sandy. It was excellent and I will be making this...SOON!
ReplyDeleteI made this several months ago in a stone pan, and I'm about to try it again for Christmas. I'm new to stone so I might have messed something up there, but when I baked it the outside turned out beautifully (and tasty!), but the inside did not bake and made everything fall. Any hints or ideas?? Thanks!!
ReplyDeleteWhat are the measurements of the mini loaf pans that you use?
ReplyDeleteI made this - and put it in 5 mini loaf pans because 4 would have had them all overflowing. They all SUNK in the middle - the middle of the loaves had holes in them! It tasted great anyway - but what did I do wrong?
ReplyDelete