Monday, September 1, 2014

Cinnamon Bread aka Snickerdoodle Bread

One of my absolute favorite cookies in the world  is the snickerdoodle - and fresh out of the oven makes it literally irresistible.  I think it is the perfect combination of butter and sugar and cinnamon and all things good.

But for those times when the cookie jar is empty (perish the thought) and you are craving something a little more satisfying that will make your cup of coffee taste that much better, this is the next bread you need to bake.Trust me on this one - it is fluffy and delicate and comforting and it's delicious too!

And making four little loaves so you can share makes this even more perfect -  a taste treat that many can enjoy (or keep them all and store in the freezer for when the craving hits!)


adapted from Lil Luna

2 1/2 cups flour
2 tsp. baking powder
1/2  tsp. salt
1 tsp. cinnamon
1 tsp. LorAnn Cinnamon Bakery Emulsion (optional but sooo good)
1 c. butter (2 sticks), softened
2 cups sugar
3 eggs
2 tsp. vanilla extract
3/4 c. plain Greek yogurt (plain or vanilla)
1 c. King Arthur Flour mini cinnamon chips

3 Tbsp. sugar
3 tsp. cinnamon

Cream butter, sugar, salt and dry cinnamon until fluffy and light.  Add eggs one at a time and mix well.

Add cinnamon baking emulsion, vanilla extract and yogurt and mix well.  In a small bowl, mix the flour and baking powder.  Add to the other ingredients and mix lightly until well blended.

Stir cinnamon chips into the batter and pour into 4 small mini loaf pans or one large pan, until about 2/3 full..
Mix the remaining sugar and cinnamon and sprinkle over the top of the loaf batter.

Bake the mini loaves at 350 for 35-40 minutes.  Let cool before removing from the pan.

Loving the little loaves...

Look at that luscious layer of cinnamon and sugar over the top...

Cinnamon inside and out!


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