Snickerdoodle Bread Recipe
In this post: Snickerdoodle Bread Recipe…the perfect homemade baked good for holiday gift giving. Packaging ideas included along with the recipe.
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Last year when I shared some Easy Hostess Gift Ideas during the holidays, I included a link to this Snickerdoodle Bread recipe. I never published the recipe as an actual post because I ran out of time…so here it is! I made this bread several times last year and everyone I gave it to thought it was delicious. I made little loaves in my mini loaf pans from Williams-Sonoma. They were easy to package and a fun gift to give.
Snickerdoodle Bread Recipe
Ingredients
- 1 cup butter softened
- 2 cups Sugar
- 3 eggs
- 3/4 cup sour cream
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 2 teaspoons Cinnamon
- 2 teaspoons Baking Powder
- 2 1/2 cups Flour
- 1 cup Hershey's cinnamon chips
- 1 tablespoon Flour
Topping
- 1/3 cup Sugar
- 2 teaspoons Cinnamon
Instructions
- Preheat oven to 350 degrees F.
- Combine butter and sugar until well mixed.
- Add eggs, vanilla and sour cream. Mix again very well. Make sure to scrape the sides of the bowl.
- In a separate bowl combine the flour, salt, baking powder and cinnamon.
- Add the flour mixture to the butter mixture in two increments.
- Toss cinnamon chips in 1 tablespoon flour. Gently fold them into the batter.
- Pour into 5 prepared mini loaf pans.
- Mix the 1/3 cup sugar with the 2 teaspoons cinnamon. Sprinkle on top of batter.
- Bake for 30 - 35 min. Watch closely at the end so the outside doesn't get too done.
Notes
mini = 5 1/2 x 3 x 2 1/4 inches I prepare my baking pans with Baker's Joy.
Snickerdoodle Bread Recipe Tips:
- Cinnamon chips are hard to find. Sometimes it’s downright impossible. They usually appear around the beginning of October. My grocery store had them one week and the next week they were gone. Don’t let that stop you from making this bread. I’ve made it without the cinnamon chips and it’s just as good! Or you can get them {HERE.}
- When filling the loaf pans, it’s helpful to use a 2 inch scoop. Three heaping scoops in each of the five pans works beautifully. Size of loaf pans I used: 5 1/2 x 3 x 2 1/4 inches.
- To freeze: wrap each cooled loaf in plastic wrap. Place loaves in a resealable freezer bag. Will last in the freezer for up to two months.
For those of you who think ahead…this is a great recipe to make now and throw in the freezer. Even though it is still October, Christmas has arrived in most bigger retail stores. Start watching sales and perhaps you’ll get some good deals on the gift wrap items. My mantra for the upcoming holiday season is “Keep it Simple.” Nothing is simpler (or better) than a home-baked gift made in your very own kitchen.
You might also like:
- Eggnog Bread with Sugar Rum Glaze
- Cranberry Citrus Bread
- Chocolate Covered Candy Canes
- Gift from the Kitchen
- Goldtouch Mini Loaf Pans
- Goldtouch Cookie Sheets
- My Kitchenaid Mixer
More on Quick Breads!
10 Tips for Perfect Quick Breads
Thank you for stopping by…see you soon!
