Snickerdoodle Bread

As a control to the gluten-free batch of Snickerdoodle Bread, I baked a batch of snickerdoodle bread, recipe unaltered from Barbara's original.

Snickerdoodle Bread

from Barbara Bakes

2 1/2 c all-purpose flour
2 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1 c butter, softened
2 c sugar
3 eggs
2 tsp vanilla
1 c sour cream
10-oz Hershey's cinnamon chips
2 tbsp flour
Topping:
2 tbsp sugar
2 tsp cinnamon

Preheat oven to 350°F.

Combine 2 1/2 cups flour and baking powder in a medium bowl.

In a large bowl, cream butter and 2 c sugar, salt and cinnamon until fluffy, about two minutes.

Add eggs one at a time mixing well after each addition.

Add vanilla and sour cream and mix until combined.

Add flour mixture stirring until just combined.

Coat the cinnamon chips with 2 tbsp flour and stir into batter.

Spoon batter into two greased 8.5x4.5 loaf pans.


Combine 2 tbsp sugar and 2 tsp cinnamon and sprinkle over the top of batter in the pans.

Bake at 350º for 60-70 minutes until a toothpick inserted into a crack in the center of the loaf comes clean. Remove from oven and let cool 5 minutes before removing from pan.

The loaves were more rounded than the gluten-free loaves, so that is a quality gluten imparts rather than another quality of the recipe. When turning these loaves out onto the cooling rack, the bottoms were golden brown and not at all black like the edges of the gluten-free loaves were. I'd licked the spatula once the bread went into the oven and the batter tasted good.

Comparing this bread with the gluten-free bread, these loaves were not as dense and were just slightly more moist.  In both cases, the cinnamon sugar topping yielded a nice crusty texture. The taste difference between the gluten and gluten-free loaves were just barely discernible.

Cost:

• flour: $0.53
• butter: $1.15
• sugar: $0.50, SWAG
• eggs: $0.75
• sour cream: $1.99
• cinnamon chips: $3.99

Total: $8.91 or $4.46 per loaf.

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