Remember the snickerdoodle cake? If you haven’t tried it, you should. It is so good that my friend Erin and I have debated whether or not it’s appropriate to eat snickerdoodle cake for breakfast.
I know. Of course it isn’t! And if you don’t think I said that immediately, well, then I guess you know me pretty well. *sigh*
Not to worry! I found a solution. Are you ready for this? Snickerdoodle Bread. Bread, which (as it happens) you can make into muffins, which are a Perfectly Respectable Breakfast Food.
Of course the funny part of this whole snickerdoodle situation is that I made one loaf and a dozen muffins – and the bread turned out way better. I forgot to set the timer for the last few minutes of the muffins baking, and I left them in the oven too long. They didn’t burn but they were practically impossible to get out of the pan. Exhibit A:
Now, before you ask, of course that fork was just there to pry the delicious, slightly overcooked muffins out of the pan. Of course I wasn’t using it to scoop muffin parts out of the pan and eat them standing at the stove.
Don’t judge me.
Luckily, I baked the loaf of bread to snickerdoodle perfection. And it, as it happens, was a perfectly delightful dessert on the evening I made it.
When did bread stop being bread? Never mind. Don’t answer that. Because honestly, I don’t even care. Bread for breakfast, dessert, midday snack – it’s all good, if you ask me. (And no, I don’t need you to remind me of my ridiculously short-lived attempt at eating fewer carbs several months ago. No, I don’t.)
Source: Crumbs & Chaos
2 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1 cup butter, softened
2 cups sugar
2 tsp vanilla
1 cup sour cream
1 package cinnamon chips
1 tbsp flour
2 tbsp sugar
2 tsp cinnamon
Preheat oven to 350°. Spray two loaf pans (or two muffin pans or four mini loaf pans or, well, you get the picture).
Mix together butter, sugar, salt and cinnamon. Add eggs, vanilla and sour cream, and mix well. In a separate bowl, combine flour and baking powder. Add flour mixture and cinnamon chips to batter. [The original recipe said to coat the cinnamon chips with a tablespoon of flour. I didn’t, and it turned out just fine.]
Pour the batter in the two pans (or four or whatever). Combine the sugar and cinnamon in a small bowl and sprinkle it over each loaf. Bake 15-20 minutes for muffins, 35-40 minutes for mini loaves and 60-70 minutes for full-size loaves (or until a toothpick inserted in the center comes out clean).
How do you feel about bread? Good breakfast food? What about dessert? Midday snack?
This post will be linked to Mouthwatering Monday, Tasty Tuesday, Tuesdays at the Table, Tempt My Tummy Tuesday, 33 Shades of Green, Sweet Tooth Friday, I’m Lovin’ It and Foodie Friday. It will also be linked to Ingredient Spotlight at Eat at Home Cooks.