Snickerdoodle Bread

Preheat the oven to 350 degrees. Cut a piece of parchment paper the size of the loaf pan (8 1/2 inches x 4 1/2 inches, a standard bread pan) so it lays over the wider part of the pan from right to left. Lightly oil the other two sides of the pan not covered in parchment.
Cream together butter, 1/2 cup white sugar and 1/2 cup brown sugar with an electric mixer.
6 tablespoons butter, ½ cup white sugar, ½ cup brown sugar
Add eggs, milk, sour cream and vanilla to the bowl and mix well until combined.
2 large eggs, ½ cup milk, ½ cup sour cream, 2 teaspoons vanilla extract
In a medium bowl mix together flour, baking powder and salt.
2 cups flour, 1 tablespoon baking powder, ½ teaspoon salt
Add the flour mixture to the wet ingredients and stir until just combined.

In a third bowl mix together the cinnamon, topping ingredients, brown sugar, white sugar and cinnamon in a small bowl. A fork works well for this.
⅓ cup brown sugar, ⅓ cup granulated sugar, 1 tablespoon cinnamon
Layer the batter and swirl mixture. starting with ⅓ of the batter in the bottom of the prepared pan. Add ⅓ of the cinnamon mixture to the batter, enough to cover the batter. Pour another ⅓ of the batter into the pan carefully smoothing it out, then layer ⅓ of the swirl mixture on top. Add the remaining batter smoothing it out carefully, then top with the remaining cinnamon mixture.

Place the snickerdoodle bread in the oven and bake for 55-60 minutes. Check doneness with a toothpick by inserting it into your loaf. The loaf is finished baking when the toothpick comes out clean with no batter clinging to the toothpick.
Let the bread cool for 10-15 minutes, then carefully remove from the pan. Cool the bread completely on a wire rack before slicing, then enjoy!

Use a standard size loaf pan for this recipe, 8 1/2 inches x 4 1/2 inches. A 9-inch loaf pan can also be used, but the loaf may be slightly thinner.

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