Snickerdoodle Bread

Tuesday 2 February 2016

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I have to admit that I am particularly fond of the flavour of cinnamon.   When I was a child it was a real treat if my mother made us cinnamon toast or cinnamon rolls.  Cinnamon just tastes like Home Sweet Home to me.  That's why when I saw this recipe for Snickerdoodle Bread I was very much intrigued, but then when I read the ingredients I thought to myself . . .  can't make it as we don't  have cinnamon chips over here.  Sigh  . . .  but then . . .  I put my thinking cap on.

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I decided to use white chocolate chips instead . . .  dusted with some cinnamon and flour, and they worked out perfectly.  So if you are here in the UK, that's what you can use, if you are in America, then just use the Hersheys Cinnamon Chips.

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The original recipe, on Barbara Bakes only had cinnamon sugar on the top of the bread.   My own Cinnamon Swirl Tea Bread has ribbons of cinnamon running through it and that's how I like it and so I applied that same principle to this bread  . . .

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I put half the batter in the tins, and then scattered half the cinnamon sugar over top.  Put the remaining batter over that and the remaining cinnamon sugar on top . . .  and then I swirled it through so that you have ribbons of  dense cinnamon sugar through the bread . . .  along with pockets of melted white chocolate, flavoured with cinnamon.

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I would call this scrumptious.  A success.  Delicious.  Moreishly tasty.  Try it. I think you'll agree!  You get two loaves to enjoy.  One for yourself and one to gift to a friend.  Everyone's a winner!

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*Snicker Doodle Bread*
Makes two loaves (9 by 5 inch)
one to keep and one to gift 

This is a simple and yet delicious loaf.  The original recipe called for cinnamon chips.  We don't get those here so I used white chocolate chips I had tossed with some cinnamon sugar.  It worked very well. 

225g of butter, softened (1 cup)
384g of sugar (2 cups)
2 tsp cinnamon
2 tsp baking powder
1/2 tsp salt
420g of plain flour (3 cups)
4 large free range eggs
2 tsp vanilla
120g of sour cream (1 cup)
265g of white chocolate chips, tossed with 2 TBS flour and 1 tsp cinnamon (1 1/2 cups)
(Or the equivalent in cinnamon chips tossed with 2 TBS flour)
You will also need:
4 TBS sugar
4 tsp cinnamon 

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Preheat the oven to 180*C/350*F/ gas mark4.  Butter two 9 by 5 inch loaf tins and dust lightly with flour, shaking out any excess.  Set aside.

Sift the flour, baking powder, and 2 tsp cinnamon together in a bowl.  Set aside.
Cream the butter and suar together until light and fluffy.  Beat in the eggs, one at a time.  Beat in the vanilla and sour cream.   Add the flour mixture, stirring just to combine.  Coat the chips with flour and cinnamon (if using white chocolate chips) and stir them into the batter. 

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Mix together the final amount of sugar and cinnamon.  Spoon half of the batter into the prepared loaf tins.  Sprinkle half of the cinnamon sugar over top.  Spread the remaining batter over top.  Sprinkle with the remaining cinnamon sugar.  Take a round bladed knife and swirl gently cutting down in and up in the batter without mixing in the cinnamon sugar too much.

Bake for 60 to 70 minutes, or until a toothpick inserted in the centre comes out clean.  Allow to cool in the pans for ten minutes before tipping out to cool completely.

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Bon Appetit!


  1. I need to make this this coming weekend. Sounds like it would go wonderful with tea. Yum

  2. Yum! Marie - two questions. Do you think I could substitute plain yogurt for the sour cream. And for flour - I've read that British flour is quite different than American flour. Should I use cake flour which I understand is more like your flour in England? I've been having a devil of a time successfully baking my British baking recipes and so have done quite a bit of looking on-line to see why. And thanks for always putting measurements we can easily translate here - that was another problem. Converting grams to cups.

    1. Hi there, I think that if you use yogurt, it will be fine. Also if you use the cup measurements with American Flour, it should also be okay, as it is an American recipe to begin with, which I have converted to British measurements. Just a word of advice I could give you is to get a good pair of weighing scales and measure by weight. You can't go wrong. I have done that since I moved over here and have not had any problems at all with the differences in flour. I think North American flour is a bit lighter in my opinion, but I could be wrong. Hope this helps! xo


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