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Somehow it’s October 31st already…man, time flies! We took the picture above when we were all together for the weekend to celebrate Maddux’s birthday. All 11 in a row, it was a miraculous thing.
We love cinnamon at our house and last week I made this bread. It uses cinnamon chips (want to know more? read the product review Megan did last fall). The kids went crazy for it.
When I first tasted it, I wasn’t sure if I loved it. But as it cooled, I enjoyed it even more. One of my favorite-taste-testing friends brought up the fact that the top is sweet and crunchy, very similar to that of a Panera Cinnamon Crunch Bagel. Well, that was a dangerous thing to say. Oh. My. Word. After she got me thinking that, I fell in love. And you will too, this is perfect for a snack or with a cup of coffee. I think I may need to make this again, like, tomorrow.
2 1/2 cups FLOUR
2 teaspoons BAKING POWDER
1/2 teaspoon SALT
2 teaspoons CINNAMON
1 cup BUTTER, softened
2 cups SUGAR
2 teaspoons VANILLA
1 cup SOUR CREAM
1 (10 oz.) pkg. CINNAMON CHIPS
1 Tablespoons FLOUR
2 Tablespoons TURBINADO SUGAR (aka Sugar In the Raw)
2 teaspoons CINNAMON
Preheat oven to 350°. Grease loaf pans (I used 2 full-size, but you can also do this as 4 or 5 mini loaves.)
Combine flour and baking powder in a large bowl.
In a separate bowl, beat together butter, 2 cups of sugar, salt and cinnamon. Add eggs, beat well. Add vanilla and sour cream; mix well to combine.
Stir in flour mixture until just combined. Coat the cinnamon chips with the 1 Tablespoons of flour and stir into the batter.
Divide the batter between the greased pans. In a small bowl, combine the turbinado sugar and cinnamon. Sprinkle this mixture over each loaf.
Bake 35-40 minutes for mini loaves and 60-70 minutes for full-size loaves, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool 10 minutes before removing from the pan.
Recipe Source: Slightly adapted from Let’s Dish