Snickerdoodle Bread

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.

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.

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  . . .

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.

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!

120g of sour cream (1 cup)

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.

Bon Appetit!

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The English Kitchen
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