Snickerdoodle bread

So, the snickerdoodle bread. I should probably tell you about that, huh? I realize it’s somewhat bipolar to post about dieting and then give you a recipe for delicious carbs the next day, but hey, that’s how I roll. Somewhere in the middle I find balance.

I found the recipe for snickerdoodle bread here. And it’s not really bread. It’s cake. But you could justify it for breakfast.

(Bear in mind that is coming from someone who can justify cold-pizza-with-a-chocolate-cake-chaser for breakfast.)

(Anyway, there is ALSO a recipe for snickerdoodle cake that I haven’t tried. So clearly this one must be healthier. Ha.)

I made a couple of adjustments to the original recipe:

Snickerdoodle Bread
2 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1 cup butter, softened
2 cups sugar
3 eggs
2 tsp vanilla
1 cup no-fat sour cream (no-fat sour cream is totally unacceptable for use as sour cream, but it works okay for baking) (It also makes you feel slightly better about the 2 cups of sugar and butter that you just stuffed down your breadhole.)
1 package cinnamon chips Skor bits– I don’t know what the hell cinnamon chips are, but if you do, feel free to try them.

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 Skor bits to batter.

Pour the batter in the pans. 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 (depending on your stove and chosen receptacles, the timing is a total crapshoot so just bake until it smells good and until a toothpick inserted in the center comes out clean).

There you go. I’ve recently sworn off conventional wheat, which is a whole other post in itself (short version: it’s genetically modified EVIL) so I’m going to try baking this with spelt flour.

Stop laughing. I’m sure it will turn out FINE.

I’ll keep you posted.

Comments

[Felechia]

I think spelt flour will be great. I'm also in favour of kamut. Haven't tried the no fat sour cream for baking trick, but I often replace AlMOST ALL the oil in some muffin recipes with applesauce. And you can't tell!
p.s. I will send you my unbelievably good raisin spelt nutmeg muffin with almost no fat and not much sugar but a lot of taste. I make them almost every week now. I consider them 'diet food' too.

[Perpetual Breadcrumbs]

Damn, man. I am normally up on the GMOs, but what's this about wheat? Even the organic ones? I've been feeling all sanctimonious all the time, what with my whole wheat pizza dough and whole wheat muffins and NOW WHAT AM I GOING TO MAKE FOR BREAKFAST?

(Would make the cake, have no sour cream. Shit's getting serious over here.)

[Michele]

Tell me how the smelt flour works out. I've sworn off most bread products but JR will think this is the bomb. His favorite cookie is snickerdoodle.