I first stumbled upon a recipe for Snickerdoodle Bread on Pinterest several months ago. As a lover of all-things snickerdoodle and cinnamon, I was dying to try this recipe.
The problem was I couldn’t find the requisite Hershey’s cinnamon chips. Anywhere.
Now, here’s a lesson for all you Walmart haters: don’t look a gift horse in the mouth. Though I can’t say I’m a regular Walmart shopper, I swung by the other day looking for (what else) cheap Christmas gifts and there on the holiday baking end cap were cinnamon chips. A lot of them! 
On Sunday, we prematurely set-up our holiday decorations and to celebrate the season, I made this bread. We’ve declared it our new kick-off-to-the-holiday tradition. Even my husband (who is not a fan of snickerdoodles) is a fan.
Snickerdoodle Bread
Ingredients
2 1/2 cups flour (high-altitude add 1/4 cup)
1 tsp. baking powder
1/2 tsp. salt
2.5 tsp. cinnamon
1 cup butter softened
2 cups sugar
3 eggs
1 tsp. vanilla
3/4 cup sour cream (next time I’m going to substitute a bit of cream cheese)
1 pkg. Hershey’s cinnamon chips
Topping:
3 Tbsp sugar
3 tsp. cinnamon
Instructions
Cream the butter and sugar until fluffy. Add the eggs
Add the vanilla and sour cream and mix well.
Mix flour and with the dry ingredients in a separate bowl. Add to wet ingredients and mix until all combined.
Add cinnamon chips and stir into batter.
Spoon batter into mini loaf pans or cupcake tins until about 2/3 full.
Mix 3 T. sugar and 3 t. cinnamon in a bowl and sprinkle over the batter in each loaf pan.
Bake at 350 for 30-40 minutes. Let cool before removing from pan.
P.S. And yes, I do have a cinnamon-chip hoarding problem.
I'm a Canadian-born mom of two, former Denver Post columnist, family travel writer, editor of MileHighMamas.com and 9News contributor. Expert on all things Utah, Denver, family and travel. Lover of laughter and life. Happily married to a man obsessed with growing The Great Pumpkin. 