Snickerdoodle Mini Bread Loafs

The fall semester started a few weeks ago, but the season just officially started Tuesday- September 23rd! Summer is officially over and the weather has been reflecting it! The past few days we've woken up to weather in the 60s and it was amazing. Unfortunately it has warmed up as the days go on, but we're enjoying it while it lasts!

With fall comes delicious pumpkin and cinnamon flavored goodness. And wouldn't you believe that there are enough fall recipes on Pinterest to keep a girl busy for a long time. But, I had to choose one to start with, so I found this great quick bread recipe and decided- let's do it! Once again, my coworkers will get a sweet treat tomorrow. :) 

Snickerdoodle Bread

Makes 4 mini bread loafs. 

Ingredients

1/2 tsp salt

2-3 tsp cinnamon

1 cup (2 sticks) butter- softened

2 cups sugar

3 large eggs- room temperature

1 tsp vanilla (I used vanilla bean paste)

3/4 cup sour cream

2 & 1/4 cups all purpose flour

2 tsp baking powder

1 package cinnamon chips

Topping-

4 tbsp sugar

3 tsp cinnamon 

Directions

Cream butter, sugar, salt, and cinnamon until light and fluffy. I used my KitchenAid mixer on medium high for about 5 minutes to get it as fluffy as I wanted it.

Add eggs and mix well.

Add vanilla and sour cream. Mix well. I use vanilla bean paste if I have it. It doesn't change the consistency of the mix and also tastes phenomenal. :) Vanilla extract will work just fine too. 

Mix in flour and baking powder. 

Mix in cinnamon chips and set aside. 

Grease four mini loaf pans and preheat the oven to 350 degrees. 

Divide batter evenly between four loaf pans. They should be about 2/3 of the way full. 

Mix topping cinnamon and sugar together and sprinkle on top of each loaf. 

Bake for 35 minutes. Stick a toothpick or knife in the center of loaf to test if they are done. If the knife/toothpick comes out clean, then they're done. 

Let bread cool before removing from pans. 

Delicious served warm with cold milk! Yum! :)