Chocolate Chip Snickerdoodle Bread

Preheat the oven to 180ºC (350ºF) and grease and line a 2-pound 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 medium-high speed. Add in the eggs and vanilla extract and mix until well incorporated, about 1 minute on medium-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 or wooden spoon. Place in the oven for 60-75 minutes, until risen, golden and an inserted skewer into the centre comes out clean (see notes below).

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.

Notes:
Be careful when you insert the skewer and make sure you actually get the cake, not a melted chocolate chip!
I baked mine at 180ºC (350ºF) for 45 minutes and then turned the oven down to 160ºC (325ºF) for the last 20 or so minutes. You don’t have to do this, but I’ve always found my loaf cakes and quick breads to be more successful this way.

Recipe adapted from Making Memories With Your Kids.