Snickerdoodle Bread

The acceptable way to eat cookies for breakfast!  Turn them into bread!  Pure genius and absolutely delicious.  I love the crunchy cinnamon sugar top and the tender crumbed studded with cinnamon chips throughout.  A perfect addition to a holiday breakfast.  Or wouldn't it make a lovely teacher gift or hostess gift?  Who doesn't love a crunchy cinnamon sugar coated treat to pair with coffee or tea first thing in the morning? Served slightly warmed or room temperature, you'll wonder what other cookies you can turn into an acceptable breakfast good (I know I've been churning out some ideas).

Pinterest?  Yes, of course.  So off to to Lil Luna for this recipe which I increased by 50% then baked up in mini loaves to share with friends this holiday season.  For mini loaves, these guys baked up big and hearty and I can't tell you how the crunchy topping makes this more than just a regular quick bread.  This is such a simple recipe for a new twist on a classic flavor, perfect for the holidays.  You could bake this up in two large loaves (just increase the baking time) or muffins (decrease the baking time).  However you do it, you'll love the results.

Snickerdoodle Bread

Ingredients

1 1/2 cups butter, softened
3 cups sugar
4 eggs
1 egg white
1 1/2 teaspoons vanilla
1 cup plus 2 Tablespoons sour cream
3 3/4 cups flour
3 teaspoons cinnamon

1 1/2 teaspoons baking powder
3/4 teaspoon salt
15 ounces cinnamon chips (about 1 1/2 packages)
1/4 cup cinnamon sugar or 3 Tablespoons sugar and 3 teaspoons cinnamon mixed together

In the bowl of a stand mixer or a large bowl with a hand held mixer, cream butter and sugar until fluffy, scraping sides of bowl as necessary.  Add eggs and egg white and mix to combine.  Mix in vanilla and sour cream until blended.

In a medium bowl, whisk together flour, cinnamon, baking powder and salt.  Then gradually add to creamed mixture, stirring until incorporated.

Stir in cinnamon chips until distributed throughout.

Divide among 6 greased mini loaf pans.  Sprinkle cinnamon sugar generously over top of each loaf.

Bake at 350 degrees F for 55 minutes or until tops are crisp and a tester inserted in the center comes out clean.


Remove from oven and let cool in pans for 10 minutes before transferring to wire racks to cool completely.

Makes 6 mini loaves.

Happy Baking,
The Cookie Princess

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