I wasn’t quite sure what to name this bread as I was mixing cinnamon baking chips into the batter. Cinnamon chip bread? It didn’t sound so bad. However, when the bread was done baking, the whole house smelled like cinnamon cookies with a twist. The scent was familiar. When I tasted this bread, moist, soft and ultra cinnamon-y – it was a big snickerdoodle cookie. Yum!
Snickerdoodles are known for their soft bite and fantastic cinnamon and sugar-coating. This bread has those things and more. The “more” comes from healthy homemade cinnamon chips scattered throughout the bread. These little cinnamon gems are chewy with a nice bite of spice. The second you sink your teeth into this moist bread with bits of intense chewy cinnamon pockets, you’re going to question what a plain snickerdoodle is all about. This bread will have you hooked!
Snickerdoodle Bread (dairy free)
3/4 cup Earth Balance Butter, softened
2 cup Coconut Sugar
2 Large Eggs
1 Tablespoon Ground Flax
2 teaspoons Pure Vanilla Extract
1 cup Applesauce
2 1/2 cups White Whole Wheat Flour (we like Trader Joe’s)
2 teaspoons Baking Powder
1/2 teaspoon Sea Salt
1 teaspoon Cinnamon
1 cup Healthy Homemade Cinnamon Baking Chips
3 Tablespoons Coconut Sugar, Powdered Honey, Xylitol or a combination of the three
1 1/2 Tablespoons Cinnamon
Line two 9 by 13 loaf pans with parchment paper, gently spray with cooking spray and set aside. Preheat the oven to 350 degrees.
In a large mixing bowl, beat the earth balance butter and 2 cups coconut sugar until fluffy. Add the eggs, flax, vanilla, applesauce and mix until combined. Add the dry ingredients together and mix until just barely incorporated. Add the cinnamon chips to the mixture and mix until just combined.
Pour the batter into the prepared bread pans, about 3/4 the way full.
In a small bowl, combine the topping ingredients. Sprinkle the mixture over the batter.
Bake at 350 degrees for 25-30 minutes. Remove from oven and let cool 10 minutes before cutting into it.