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

1. Preheat oven to 350°F. Spray two 8x4 inch loaf pans with non-stick spray.
2. In a large bowl, cream together butter, brown sugar (if using), eggs and vanilla with electric mixer on high for about a minute.
3. Scrape down sides of bowl then add sour cream, flour, cinnamon, xanthan gum and baking powder and mix well.
4. Set aside 1/4 cup of chips. Fold remaining chips into batter.

For the topping

1. In a small bowl, combine chips, sugar and cinnamon and coat chips with mixture.
2. Turn batter into loaf pans, dividing equally. Batter will be thick. Smooth tops with spatula. Sprinkle topping onto loaves.
3. 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.
4. Allow loaves to cool completely in pans before trying to remove. If removed before completely cooled, they will crumble.
5. Run knife around outer edge and invert over paper towel to catch loose topping. Turn back over onto tray. Slice, serve and enjoy!