Snickerdoodle Bread Recipe 425

SNICKERDOODLE BREAD

Steps:

• Pre-heat over to 350F and spray two 8×4-inch loaf pans with floured cooking spray, or grease and flour the pans; set aside. Recipe could be made as mini loaves or muffins; baking times will vary.
• To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) , add the butter, sugars, eggs, vanilla, and beat on high power until creamed, light, and fluffy, about 3 to 4 minutes.
• Stop, scrape down the sides of the bowl, add the sour cream, and beat on high power to incorporate, about 1 minute.
• Stop, scrape down the sides of the bowl, and add 1 1/2 cups flour, cinnamon, baking powder, optional salt, and beat on low until just incorporated, about 1 minute; don't overmix. Set aside.
• To a small bowl, add the cinnamon chips, sprinkle with 2 tablespoons flour, and toss with your fingers or a spoon to coat chips in flour. Flouring them helps prevent sinking while baking.
• Add contents of small bowl (chips and any excess flour) to large mixing bowl and beat on low until just incorporated, about 1 minute; don't overmix.
• Turn batter out into prepared pans, divided evenly. Batter is thick. Smooth the tops of pans lightly with a spatula; set aside.
• To a small bowl, add sugar, cinnamon, and stir to combine.
• Using a small spoon, evenly sprinkle topping mixture over the loaf pans.
• Bake for about 45 to 50 minutes (I baked 48), or until a toothpick inserted in the center comes out clean or with a few moist crumbs, no batter. However, the toothpick test is tricky because you'll likely hit cinnamon chips which are melty and gooey. Bread will be domed, likely with a crack down the center, and will be firm when touched lightly when done.
• Allow bread to cool in pans on a wire rack for about 15 minutes before inverting (do it over a paper towel to catch the cinnamon-sugar topping) and allowing to cool completely on a rack before slicing and serving.

SNICKERDOODLE BREAD

Steps:

• Preheat the oven to 350 degrees F. Lightly grease an 8×4-inch loaf pan with nonstick spray. Line with parchment paper so that you have some overhanging the sides like handles and lightly grease again. Set aside.
• In a medium bowl, combine 3/4 cup all-purpose flour, white whole wheat flour, cinnamon, baking soda, and kosher salt. In a separate bowl or large measuring cup, stir together the sugar and melted butter (this will help keep the butter from resolidifying). Stir in the Greek yogurt, eggs, and vanilla extract.
• Add the wet ingredients to the dry ingredients, then stir together by hand with a rubber spatula, just until evenly combined-do not overmix. The batter will be very thick. Place the cinnamon chips in a small bowl. Sprinkle with remaining 1/2 tablespoon flour and toss together with your fingers (this will keep the chips from sinking to the bottom while the bread bakes). Add the coated chips to the batter, lifting the chips out with your fingers and discarding any flour that gathers at the bottom of the bowl. Fold to combine.
• For the topping: Combine the sugar and cinnamon in a small bowl (I wiped the flour from the small bowl I used for the chips with a dry paper towel and reused the bowl for the topping).
• Scrape the batter into the prepared baking pan and smooth the top. With a small spoon, sprinkle the topping evenly over the top. Bake for 40 to 50 minutes, until a toothpick inserted in the center comes out clean. At the 30-minute mark, lightly tent the bread with foil to prevent it from browning too quickly, then continue baking as directed. Remove the pan from the oven, uncover, and set the pan on a wire rack. Let bread cool in the pan for 15 minutes, then lift it out of the pan with the parchment paper handles and place on the rack to finish cooling completely.

SNICKERDOODLE BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 4 mini loaf pans.
• Cream together sugar, butter, cinnamon, and salt with an electric mixer until fluffy, about 5 minutes. Add eggs and mix well. Mix in sour cream and vanilla until combined.
• Combine flour and baking powder in a separate bowl. Pour into egg mixture and mix well. Stir cinnamon chips into batter. Spoon batter into 4 mini loaf pans until 2/3 full.
• Mix 3 tablespoons sugar and cinnamon together in a small bowl. Sprinkle topping over the batter in each loaf pan.
• Bake in the preheated oven until a toothpick inserted into the centers come out clean, 35 to 38 minutes. Let cool completely before removing from the pans.

SNICKERDOODLE CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• In a medium bowl, sift together flour, baking powder and salt. Set aside.
• In a large bowl, cream shortening and 2 cups sugar until fluffy. Add eggs one at a time, mixing well with each addition. Alternately add milk and flour mixture in three stages, mixing well with each addition.
• In a small bowl, mix 3 tablespoons sugar with 1 teaspoon cinnamon. Sprinkle this mixture evenly over cake.
• Pour into prepared 9x13 inch pan and bake at 350 degrees F (175 degrees C) for 35 to 40 minutes or until done.

SNICKERDOODLE BREAD

Steps:

• Cream butter, sugar, salt and cinnamon until fluffy.
• Add eggs and mix.
• Add Vanilla and sour cream and mix.
• Mix flour and baking powder in a seperate bowl. Add to wet ingrediates and mix until well combined.
• Add cinnamon chips and stir into batter.
• Spoon batter into load pan until about 2/3 full.
• Mix 3 tablespoon of sugar and 3 teaspoons of cinnamon in a bow and sprinkle over the batter in the loaf pan.
• Bake at 350 degrees for 35-38 minutes.