Sugar-Coated Sundays: Snickerdoodle Bread

This post was originally my guest post for Trading Blogs Round 2.  This bread is super awesome.  So if you missed me the first time here's your chance for yummy happiness.

Small disclaimer: I found the original Snickerdoodle bread post in the middle of the night and saved the blog page.  I couldn't find the page to save my life when I went to bake and write this post.  So I Googled around for another recipe that sounded similar. The recipe below is great, really, but not the original. I commented on the first blog I found this recipe on - so if you're reading this post...TELL ME PLEASE!  I want to give you credit for my blog post inspiration!!

**UPDATE!!  I found the Snickerdoodle inspiration blog.  YAY!!  It's chambanachik.  You have to click over and check out Erika's super cute pictures on the original post.**

And and and, a lot of other Snickerdoodle Bread recipes call for 1 1/2 cup cinnamon chips.  You're call.  I was going for a recipe that I already had everything for.  Sláinte!

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When I found out Alecia was my Trading Blogs partner for this round I did the usual and stalked her blog a little.  I went through old posts and read her "About Me" page to get to know my swap buddy.

I remembered this amazing looking bread I saw one night around 12:30am while I was blog hopping while hungry.  Never a good idea.  Leads to too much pinning.  I knew what to make.

I should explain my rational, hopefully my crazy train of thought will make sense.

Growing up I wanted to be a chef - shock!  But more than that I wanted to have a farm.

I was going to have a farm, breed beagles, and when my kids were grown turn my farmhouse into a bed and breakfast and be the chef.  Awesome right!

When I saw Alecia had a farm, all those memories came flooding back to me.  Childhood, home, dreams, comfort.  Nothing says comfort and nostalgia to me more than a warm loaf of bread and cinnamon.

Ya with me?

So for today...

Snickerdoodle Bread

From Burlap and Basil

Makes 4 mini-loaves

Ingredients:

1 cup butter, softened

2 cups sugar

1/2 teaspoon salt

2 teaspoons cinnamon

3 eggs

2 teaspoons vanilla

3/4 cup sour cream

2 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

Topping

2 tablespoons sugar

2 teaspoons cinnamon

Directions:

1. Preheat oven to 350 degrees F.
2. Beat together butter, sugar, salt, and cinnamon until fluffy.  Add eggs, one at a time, beat until incorporated after each addition.  Add vanilla and sour cream, mix well.
3. In a medium bowl, combine flour and baking powder.  Add flour mixture to wet ingredients in two additions; mix until just combined after each addition.
4. Spray loaf pans with non-stick spray and spoon batter in pans.  Fill 2/3 full, DO NOT over fill!!
5. Mix topping ingredients together and distribute evenly over top of each loaf pan.  You will think there is too much of the topping.  It's okay...use it all.
6. Bake 35 to 40 minutes, until a toothpick inserted in the center comes out clean.  Let sit for 5 minutes, then remove from the baking dishes and cool.

Christi's recipe makes 4 mini loaves.  I was able to get 1 regular sized loaf (cook for 50 minutes to 1 hour) and 8 muffins (cook for  30 minutes) for this same recipe.

I hope you all feel transported to a simpler place in time with good food that makes you happy.

That's what Alecia's farm makes me think of.  Well that, and Dr. Doolittle.

Rex Harrison, not Eddie Murphy.

Thanks so much for having me Alecia.  I had an amazing time baking for you!

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