Snickerdoodle Bread
A quick bread that tastes better than the cookie
Ingredients
- 25 Grams Light Brown Sugar, Packed (2 Tablespoons)
- 80 Grams White Granulated Sugar (1/4 Cups 2 Tablespoons)
- 56 Grams Butter (1/4 Cup)
- 6.3 Grams Vanilla Extract (1 1/2 Teaspoon)
- 1 Large Egg
- 60 Grams Sour Cream (1/4 Cup)
- 90 Grams All-Purpose Flour (3/4 Cup)
- 2 Grams Baking Powder (1/2 Teaspoon)
- 2.64 Grams Ground Cinnamon (1 Teaspoons)
- .36 Grams Salt (1 Pinch)
- 127 Grams White Chocolate Chips (3/4 Cups)
- 9 Grams All-Purpose Flour - For Coating Chips (2 Tablespoons)
Instructions
- Cream together sugars, butter, vanilla, and egg until light and fluffy.
- Add sour cream and stir until thoroughly incorporated.
- Add flour, baking powder, cinnamon, and salt. Stir until everything is just moistened.
- In a separate bowl, combine white chocolate chips (or cinnamon chips) with remaining flour. Toss to coat.
- Stir in floured chocolate chips until just incorporated.
- Spoon batter into a greased and floured 8-inch by 4-inch pan. Use a spatula to smooth the top.
- In a small bowl, combine the sugar and cinnamon topping. Lightly sprinkle over the batter.
- Preheat your oven to 350° Fahrenheit (176° Celsius) and cook for 45 to 50 minutes.
- Allow bread to cool in the pan for 15 minutes.
- Place a paper towel over the top of the bread before inverting (to catch the cinnamon sugar topping). Allow the bread to finish cooling completely.
Notes
If you still have a hard time removing the loaf from the pan, line the bottom with parchment paper before baking.