I first stumbled upon a recipe for Snickerdoodle Bread on Pinterest several months ago. As a lover of all-things snickerdoodle and cinnamon, I was dying to try this recipe.
The problem was I couldn’t find the requisite Hershey’s cinnamon chips. Anywhere.
Now, here’s a lesson for all you Walmart haters: don’t look a gift horse in the mouth. Though I can’t say I’m a regular Walmart shopper, I swung by the other day looking for (what else) cheap Christmas gifts and there on the holiday baking end cap were cinnamon chips. A lot of them!
On Sunday, we prematurely set-up our holiday decorations and to celebrate the season, I made this bread. We’ve declared it our new kick-off-to-the-holiday tradition. Even my husband (who is not a fan of snickerdoodles) is a fan.
2 1/2 cups flour (high-altitude add 1/4 cup)
1 tsp. baking powder
1/2 tsp. salt
2.5 tsp. cinnamon
1 cup butter softened
2 cups sugar
1 tsp. vanilla
3/4 cup sour cream (next time I’m going to substitute a bit of cream cheese)
1 pkg. Hershey’s cinnamon chips
3 Tbsp sugar
3 tsp. cinnamon
Cream the butter and sugar until fluffy. Add the eggs
Add the vanilla and sour cream and mix well.
Mix flour and with the dry ingredients in a separate bowl. Add to wet ingredients and mix until all combined.
Add cinnamon chips and stir into batter.
Spoon batter into mini loaf pans or cupcake tins until about 2/3 full.
Mix 3 T. sugar and 3 t. cinnamon in a bowl and sprinkle over the batter in each loaf pan.
Bake at 350 for 30-40 minutes. Let cool before removing from pan.P.S. And yes, I do have a cinnamon-chip hoarding problem.