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Snickerdoodle Bread
A quick bread that tastes better than the cookie
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Pin Recipe
Prep Time
20
minutes
mins
Cook Time
50
minutes
mins
Total Time
1
hour
hr
10
minutes
mins
Course
Bread, Dessert
Cuisine
American
Servings
8
Calories
277
kcal
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.
Keyword
Bread, Quick Bread, Snickerdoodle Bread