Snickerdoodle Bread
Ingredients:
For the bread
1/2 cup unsalted butter, softened
1/4 cup light brown sugar, packed (optional)
2 eggs
1 tablespoon vanilla extract
1/2 cup sour cream (light is okay)
1 package Namaste Organic Quick Bread & Muffin Mix
1 teaspoon baking powder
1/2 teaspoon xanthan gum
10 oz bag of cinnamon, butterscotch or white chocolate chips — divided
For the topping
2 tablespoons granulated sugar
1 teaspoon cinnamon
1/4 cup of the cinnamon, butterscotch or white chocolate chips from above
Directions:
For the bread
- Preheat oven to 350°F. Spray two 8x4 inch loaf pans with non-stick spray.
- In a large bowl, cream together butter, brown sugar (if using), eggs and vanilla with electric mixer on high for about a minute.
- Scrape down sides of bowl then add sour cream, flour, cinnamon, xanthan gum and baking powder and mix well.
- Set aside 1/4 cup of chips. Fold remaining chips into batter.
For the topping
- In a small bowl, combine chips, sugar and cinnamon and coat chips with mixture.
- Turn batter into loaf pans, dividing equally. Batter will be thick. Smooth tops with spatula. Sprinkle topping onto loaves.
- Bake 40-46 minutes or until toothpick inserted in center comes out with some moist crumbs. If you hit any of the chips this may be deceiving. Bread will be domed and firm.
- Allow loaves to cool completely in pans before trying to remove. If removed before completely cooled, they will crumble.
- Run knife around outer edge and invert over paper towel to catch loose topping. Turn back over onto tray. Slice, serve and enjoy!