Sunday, December 20, 2015

Snickerdoodle Bread

 I love finding new versions of familiar things. We've all heard of Red Velvet Cake, Apple Pie, and Oatmeal Raisin Cookies, right? But have you ever heard of Red Velvet Pancakes, Apple Pie Bread, and Oatmeal Raisin Cookie Cupcakes? Each one has the same flavor profiles as the original, but they've been kind of repurposed to come up with something new! That's exactly the idea behind this Snickerdoodle Bread. Fun, huh? It has the same wonderful cinnamon flavor as cookies, and it even has its signature cinnamon sugar sprinkled on top. AMAZING! Makes  the whole house smell heavenly and it's perfect for gift giving too!
If you like Snickerdoodles, I know you love it!

1/2 cup unsalted butter
3/4 cup granulated sugar
1/4 cup light brown sugar, packed
2 large eggs
1 tablespoon vanilla extract
1/2 cup sour cream
1 1/2 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking powder
pinch salt
10oz bag Hershey's cinnamon chips
2 tablespoons all-purpose flour
2 tablespoons granulated sugar
1 teaspoon cinnamon

 Pre-heat over to 350F and spray two 8x4-inch loaf pans with floured cooking spray, or grease and flour the pans; set aside. Recipe could be made as mini loaves or muffins; baking times will vary.  With an electric mixer, mix together the butter, sugars, eggs, vanilla, and beat on high power until creamed, light, and fluffy, about 3 to 4 minutes. Mix in sour cream. In a separate bowl, sift together 1 1/2 cups flour, cinnamon, baking powder, and salt. Slowly add to bowl, beating on low speed until just incorporated. Set aside.
 To a small bowl, add the cinnamon chips, sprinkle with 2 tablespoons flour, and toss to coat chips in flour (to prevent them from sinking while baking). Add contents of small bowl (chips and any excess flour) to mixing bowl and stir until just incorporated. Turn batter out into prepared pans, divided evenly. Batter is thick. Smooth the tops of pans lightly with a spatula; set aside
 To a small bowl, add sugar, cinnamon, and stir to combine. Sprinkle topping mixture evenly over the loaf pans. Bake for about 45 to 50 minutes or until a toothpick inserted in the center comes out almost clean. Allow bread to cook in pan before inverting to a rack to remove from pan.

 When you invert the pan to a rack, do it over a towel or sink, otherwise all the extra cinnamon and sugar will go everywhere.
Tastes great while it's still slightly warm. Also makes great French Toast or Bread Pudding!

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