Wow! It’s been a helluva long time since I posted anything significant on this site. The reality is it has been a helluva three years. In the immortal words of the prince who is fresh, my life got flipped-turned upside down. You can find out the deets on my other site but for now, I’m ready to get back to baking.
Truth be told I’d never given much thought to, nor made, anything snickerdoodle before. In fact, I was so ignorant to the world of snickerdoodle that I presumed that all things snickerdoodle were made with, well, Snickers. However, after seeing a post by my Minne-bestie Julie about snickerdoodle bread, my interest was piqued.
Julie sent me the recipe that included such hard to find items as cinnamon chips (at least they’re hard to find in my neck of Manhattan), and I decided that I couldn’t bake the bread alone. I needed my peeps. So I arranged a bake-date with my beautiful friends, the Phillips sisters.
My Ho-Me (yes, Ho-Me, not homie! And no, I’m not telling you what it stands for or means. Only a privileged few know), Amy and her sister Abby came to Bake It ‘Til You Make It for a good old-fashioned, sugar fueled good time.
There are very few things I would note about this recipe. First, when we initially tasted the bread, straight out of the oven, we noted the overpowering presence of the cinnamon. We prematurely decided that perhaps a tad less cinnamon chips and a teaspoon less cinnamon would correct the offense. We also noted, again prematurely, that the bread should be baked about five minutes less than what the recipe suggested.
The reason I write prematurely is because we were wrong. Very wrong. While most people would agree that breads are best when eaten warm, this “bread” is not. It seems as though it is ten times better at room temperature. And by ten times, I mean a hundred times. Gone is the cinnamon punch and instead the snickerdoodle bread becomes something you can’t quit eating. No joke, I ate an entire loaf in one sitting. FOR LUNCH!!!! This is also one of the very rare recipes that I would not alter at all. Of course if you find a way to improve upon it, let me know!
So make this. And then make it again. And eat it at room temperature. And think of me and Amy and Abby. And thank Julie.
PS, my awesome mom ordered the hard-to-find cinnamon chips online and had them shipped to me. Hopefully your local grocery store has them but if not, call my mom and she’ll order some for you too (ok, not really but my point is there’s no excuse. One way or another you can find the chips).
2 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoons salt
2 teaspoon cinnamon
1 cup butter, softened
2 cups sugar
2 teaspoons vanilla
1 cup sour cream
1 1/2 cups cinnamon chips
1 tablespoon flour
2 T. sugar
2 t. cinnamon
Preheat oven to 350 degrees. Combine 2 1/2 cups flour and baking powder in a large bowl. In a separate bowl, cream together the butter and 2 cups sugar, salt and cinnamon until fluffy. Add eggs, one at a time, mixing well after each addition. Add vanilla and sour cream and mix to combine. Stir in flour mixture until just combined. Coat the cinnamon chips with 1 tablespoon of flour and stir into the batter. Spoon the batter into four or five greased mini loaf pans (or two 9x5 loaf pans). Combine the 2 tablespoons sugar and 2 teaspoons cinnamon and sprinkle over each loaf. Bake for 35 to 40 minutes for mini loaves (or 60-70 minutes for full-size loaves), or until a toothpick inserted into the center comes out clean. Remove from oven and let cool 5 minutes before removing from pan.
Pps, friend request me on facebook. A link to my profile can be found to the left of this page. Then we can swap recipes with abandon