Snickerdoodle Bread
Supremely moist bread swirled with cinnamon, brimming with cinnamon chips, and dusted in a blanket of cinnamon-sugar! Tastes just like a fresh-baked snickerdoodle!
Ingredients
Cinnamon-Sugar Swirl:
- ½ cup granulated sugar
- 5 teaspoons cinnamon
Batter:
- 2 ⅔ cup all-purpose flour
- 1 Tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 eggs
- ½ cup vegetable oil
- 1 ½ cup sour cream
- 2 teaspoons vanilla
- 1 ⅓ cup cinnamon chips (white chocolate chips can also be used)
Instructions
- Preheat oven to 350°F degrees. Grease five small loaf pans.*
- Make the Cinnamon-Sugar by combining the sugar and cinnamon in a medium bowl; set aside.
- In a large bowl, whisk the flour, baking powder, baking soda, cinnamon and salt together until combined; set aside.
- In another bowl, whisk both sugars and the eggs together until thickened and combined, about 45 seconds. Stir in the oil, sour cream and vanilla.
- Using a rubber spatula, gently fold the wet ingredients into the dry ingredients until almost combined. Fold the cinnamon chips in. Batter should still be lumpy with a few spots of flour.
- Spoon two heaping tablespoons of batter into each loaf pan. Sprinkle 1 1/2 teaspoon of the cinnamon-sugar on top. Spoon another 2 tablespoons of batter on top of the cinnamon-sugar, followed by another 1 1/2 teaspoon of the cinnamon-sugar. Evenly spoon the remaining batter on top, filling the pans about 2/3 full.
- Sprinkle remaining cinnamon-sugar on top.
- Bake for 28-33 minutes, or until tops are golden brown and a toothpick inserted in the center comes out clean.** Allow loaves to cool in the pan for 30 minutes before transferring to a wire rack to cool completely.
Notes
*My mini loaf pans measured 3"x6".
**If using one large loaf pan, baking time will be about 55-65 minutes.