Ingredients

Bread:

• 2 cups sugar
• 1 cup butter, softened
• 3 eggs
• 1 cup sour cream
• 2 teaspoons vanilla extract
• 2½ cups all purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 2 teaspoons cinnamon
• 1  10-ounce package cinnamon chips
• 2 tablespoons all-purpose flour

For the Topping:

• 2 tablespoons granulated sugar
• 2 teaspoons cinnamon

Cinnamon Butter:

• 16 teaspoons cinnamon
• 2 cups butter, softened
• 1 cup brown sugar
• 1 cup confectioner’s sugar

Directions

1. Preheat oven to 350 ºF.
2. Prepare two 9-inch x 5-inch loaf pans.  Grease bottom and sides with butter.
3. Combine sugar and cinnamon for topping, set aside.
4. Using a hand or stand mixer, cream together  sugar and butter, about 2 minutes.
5. Add eggs one at a time, mixing well after each addition.
6. Mix in sour cream and vanilla to combine.
7. In a separate bowl, whisk together flour, baking powder, cinnamon, and salt.
8. Add flour mixture to creamed mixture, mixing just until combine.
9. Coat the cinnamon chips with 2 tablespoons flour, then stir into the batter.
10. Divide batter between the prepared loaf pans.
11. Sprinkle topping over batter before baking.
12. Bake in oven for 55-60 minutes.  A toothpick inserted in center of loaf should come out clean.
13. For the cinnamon butter, in a clean mixing bowl, cream all ingredients together.  Store in a container and refrigerate.
14. Remove from oven and let cool for 15 minutes before removing bread from pan.
15. Serve with the Snickerdoodle Bread with Cinnamon Butter than has left at room temperature for 1 hour.