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!)

CINNAMON AKA SNICKERDOODLE BREAD

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

Topping
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!

YUM.......

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Cinnamon Zucchini Bread with extras

Still working on the zucchini overflow in my refrigerator.  I still have two huge (and I do mean HUGE) zucchini) and noticed that my plant is beginning to blossom again - so in another week or two I will have more if they all make it!!

I am not sure how much more zucchini bread, cake, muffins, etc. I can make, but I will keep trying to come up with new things to keep everyone interested.  My friend, Nance, sent me a recipe for a Chocolate Zucchini Bundt cake that has a chocolate ganache glaze, so that will be a definite make soon!

I made this bread last week and it was FABULOUS.  This , so far, is one of my favorite zucchini breads. I love anything with cinnamon - I think it takes me back to my childhood with cinnamon-sugar toast!! :)  YUM!  So in addition to the cinnamon IN this bread, I put a nice coating of cinnamon sugar over the top and let it bake in.  That made it pretty perfect!!  That is one step you need to be sure to remember!!

Zucchini Cinnamon Bread

adapted from Chocolate, Chocolate and More

1 1/2 c. flour
3/4 c. sugar
2 1/4 tsp. baking powder
1/2 tsp. salt
1 1/2 tsp. cinnamon
2 eggs
1/3 c. canola oil
1 1/2 c. zucchini, shredded
1/2 c. toffee bits
3/4 c. bittersweet chocolate chips

In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt.  In a small bowl, whisk together the eggs and oil.  Add the egg mixture and the shredded zucchini into the flour mixture.  Using a wooden spoon or rubber spatula, stir together until the ingredients are well mixed and moist.  Fold in the bittersweet dark chocolate chips and toffee bits.

Pour the batter into a loaf pan, coated with a non stick spray.  Bake at 350 for one hour or until a tooth pick inserted in the center comes out clean.  Cool on a wire rack and remove from the pan after 20 minutes of cooling.

A good shot of that luscious cinnamon sugar crust!

Another yummy view...

You can easily see the generous sprinkling of of the dark chocolate chips.  So good....

And yes, this was good to the last bite!!

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