I love a lot of things.
But there are two things in particular that I love so much, that it is genuinely shocking to me when other people don't like those things.
For example, Beyonce. I adore here. I think she's a fantastic artist, who is talented and passionated and represents so many wonderful things. She's successful and charitable and makes makes music that I think is phenomenal. So it's confusing to me when friends of mine tell me they just aren't fans of her music.
My brain can't even wrap itself around that. Like I understand that people like different things than I do, but I think Beyonce is such an objectively good artist and performer that I just think those people are wrong.
And I feel the same (admittedly obsessive, and weird) way about snickerdoodles. The mix of cinnamon and sugar is so delicious to me, and I just cannot understand people who say it doesn't appeal to them.
I'd snickerdoodle everything if it was possible. And I mean, at this point I've snickerdoodled (new word I just made up) pretty much every baked good.
Like this quick bread. A light, and fluffy cake speckled with cinnamon and sugar. Then filled with layers of crunchy cinnamon and sugar, oh and then topped with even more cinnamon and sugar.
I first found a recipe for this snickerdoodle bread in a random facebook post. It's since been deleted, so I scoured the internet to find one that felt similar. I found one on a blog called Averie Cooks , and modified it a little bit to make it vegan.
I did rely on vegan versions of traditional ingredients, which is something I don't normally like to do. Mostly because vegan butters and sour creams are made with various oils, so they don't really react the same way that traditional versions do. Generally creating too much liquid, but in this adaptation it worked out just fine and made a very delicious batter.
It's got the tangy little kick that snickerdoodle cookies are known for, normally provided by cream of tartar, but in this case it comes from a vegan sour cream.
There's also a little bit of crunch, thanks to the nice layers of cinnamon sugar stuff inside the bread.
So basically it's the most perfect quick bread ever. It's soft, and crunchy, and sweet and just delicious.
And it tastes like a snickerdoodle so it's got to be the best... right? This isn't really open for discussion.
1/2 cup vegan butter
3/4 cup granulated sugar
1/4 light brown sugar, packed
1 tablespoon vanilla extract
1/2 vegan sour cream (I use tofutti brand)
1 1/2 cups all-purpose flour
1 Tablespoon cinnamon
1 teaspoon baking powder
pinch of salt
Cinnamon Crunch Layer
2 tablespoons granulated sugar
2 teaspoons cinnamon
1 teaspoon brown sugar
Preheat oven to 350 degrees F. Grease and flour a loaf pan. I used a "9x5x2 1/2" but this recipe would work in a slightly smaller pan as well.
In a mixing bowl, beat together the vegan butter and sugars until combined. This mixture will be a little liquid-y, don't worry, it's okay! Now you can add in the vegan sour cream.
Once the mixture is fully combined, add in the flour, cinnamon, baking powder and salt. You should now have a thick batter. Set it aside and prepare the cinnamon crunch layer by combining the sugars and cinnamon.
Spread about 1/3 of the batter into the prepared loaf pan, then top with a layer of the cinnamon sugar. Repeat until all the batter is used up and the top of the bread is coated with the sugars. Bake for 50-60 minutes. Let cool to room temp, them remove from loaf pan and let cool some more before cutting into it.
Recipe adapted from Averie Cooks