Snickerdoodle Bread

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"I made the bread exactly according to the recipe, baking it in two 9x5 pans. It made the house smell amazing when it was baking and it was wonderful when it came out of the oven and was warm. It tasted exactly like a very soft snickerdoodle cookie, or that "Amish Friendship Bread" if you've ever had any of that.

However, it cooled into a rock hard slab that could cut diamonds. I might make it again, but will remember to wrap it in plastic wrap before it cools down all the way to prevent this from happening."

- Jayhawkmom

Top-ranked recipe named "Snickerdoodle Bread"

4.5 avg, 2 review(s) 100% would make again

Ingredients

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2 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1 cup butter; softened
2 cups sugar
3 Eggs
2 teaspoons vanilla
1 cup sour cream
1 1/2 cups cinnamon chips
2 tablespoons flour
topping:
2 tablespoons sugar
2 teaspoons cinnamon

Original recipe makes 1 Servings

Servings  

Preparation

Combine 2 1/2 cups flour and baking powder in a bowl. In a separate bowl cream butter, 2 c. sugar, salt and cinnamon until fluffy, about two minutes. Add eggs one at a time mixing well after each addition. Add vanilla and sour cream and mix to combine. Add flour mixture stirring until just combined. Coat the cinnamon chips with 2 T. flour and stir into batter.

Spoon batter into four/five greased mini loaf pans (5 3/4 x 3 1/4 x 2 1/4). Don't fill more than 2/3 full. Combine 2 T. sugar and 2 t. cinnamon and sprinkle over the top of batter in the pans. Bake at 350º for 35 to 40 minutes until a toothpick inserted into a crack in the center of the loaf comes out clean. Remove from oven and let cool 5 minutes before removing from pan.

Note: You can also make this in two 9×5 loaf pans. Bake at 350º for 60 to 70 minutes until a toothpick inserted into a crack in the center of the loaf comes clean.

Credits

Added on Award Medal
Calories Per Serving: 9490 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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I made the bread exactly according to the recipe, baking it in two 9x5 pans. It made the house smell amazing when it was baking and it was wonderful when it came out of the oven and was warm. It tasted exactly like a very soft snickerdoodle cookie, or that 'Amish Friendship Bread' if you've ever had any of that. However, it cooled into a rock hard slab that could cut diamonds. I might make it again, but will remember to wrap it in plastic wrap before it cools down all the way to prevent this from happening.
Jayhawkmom 1 year ago
karen0914 1 year ago
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