The first time my wife baked this, we were leaving on a trip to visit friends in Portland. The bread smelled so incredibly wonderful in the the oven, like Christmas and Thanksgiving rolled into one. When it came out if the oven, I sliced off a little piece to taste test and that was it – instantly in my top 3 baked goods of all time (look for the other two in future blog posts). So moist and cinnemony with a crunchy, sugary top, i was hooked. We wrapped the bread up nice and tight, stuffed it into the luggage and took off for the airport.
Going through security, we hit a snag. TSA stopped us with the “is this your bag?”, holding my wife’s luggage. They started digging through it looking for whatever was concerning them, pulled out a brick-like item wrapped in plastic and aluminum and asked “what’s this”? My wife explained that it was snickerdoodle bread, and I swear by that time I could smell it again the number of TSA agents doubled, until there were about 5 of them and standing around the bread. One of them then (jokingly) informed us that it would need to be confiscated.
They ran it through the x-ray machine to make double sure nothing was inside, then reluctantly gave it back to us and we were on our way.
I guarantee this bread will be a hit for the holidays.
Recipe from Barbara Bakes:
2 1/2 c. all purpose flour
2 t. baking powder
1/2 t. salt
2 t. cinnamon
1 cup butter, softened
2 c. sugar
2 t. vanilla
1 cup sour cream
1 1/2 cup cinnamon chips (1 pkg. Hershey’s)
2 T. flour
2 T. sugar
2 t. cinnamon
Combined 2 1/2 cups flour and baking powder in a bowl. In a separate bowl, cream butter and 2 c. sugar, salt and cinnamon until fluffy, about two minutes. Add eggs one at a time mixing well after each addition. Add vanilla and sour cream and mix to combined. Add flour mixture stirring until just combined. Coat the cinnamon chips with 2 T. flour and stir into batter.
Spoon batter into four/five greased mini loaf pans (5 3/4 x 3 1/4 x 2 1/4. Don’t fill more than 2/3 full.) Combined 2 T. sugar and 2 t. cinnamon and sprinkle over the top of batter in the pans. Bake at 350º for 35 to 40 minutes until a toothpick inserted into a crack in the center of the loaf comes clean. Remove from oven and let cool 5 minutes before removing from pan.
Note: You can also make this in two 9×5 loaf pans. Bake at 350º for 60 to 70 minutes until a toothpick inserted into a crack in the center of the loaf comes clean.