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Chocolate Chip Snickerdoodle Bread

An easy quick bread, with a hit of cinnamon and plenty of chocolate chips! Perfect for an autumn snack!
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes


  • 3 cups plain flour
  • 2 tsp baking powder
  • 1 tbsp ground cinnamon
  • 1 1/2 cups dark chocolate chips
  • 2 sticks (226g) butter, at room temperature
  • 1 cup light brown sugar
  • 1 cup caster sugar
  • 4 eggs
  • 2 tsp vanilla extract
  • 1 cup sour cream


  • Preheat the oven to 180C/350F and grease and line a 2lb loaf tin.
  • Place the flour, baking powder, ground cinnamon and chocolate chips into a large bowl and stir together until the chocolate chips are coated in flour.
  • Place the butter and sugars into a large bowl or the bowl of your stand mixer and beat until light and fluffy, about 2 minutes on med-high speed.
  • Add in the eggs and vanilla extract and mix until well incorporated, about 1 minute on med-high speed.
  • Add in the flour mix and sour cream and mix on low until just combined, then turn the speed up to medium for 30 seconds to ensure everything is well mixed and smooth.
  • Pour the batter into your prepared loaf tin and level off with a spatula/wooden spoon.
  • Place in the oven for 60-75 minutes, until risen, golden and an inserted skewer into the centre comes out clean**.
  • Leave to cool in the tin for at least 1 hour before trying to remove. Transfer to a wire rack to cool completely.
  • Once cooled, slice into 10-12 pieces and store in an airtight container, at room temperature for 4 days.


*Be careful when you insert the skewer to actually get the cake, not a melted chocolate chip!! *I baked mine at 180C/350F for 45 minutes and then turned the oven down to 160C/325F for the last 20 or so minutes, you don't have to do this, but I've always found my loaf cakes/quick breads to be more successful this way. Recipe adapted from Making Memories with your kids: http://makingmemorieswithyourkids.com/2013/07/snickerdoodle-bread/