From Prepared Pantry
http://www.preparedpantry.com/Cinnamon-Chip-Landing-Page.htm
This recipe came to us from Kara Orgill who visits our store and is an excellent baker.
This recipe came to us from Kara Orgill who visits our store and is an excellent baker.
Several
years ago, we visited a Great Harvest® bakery where we tried their cinnamon
burst bread. We loved the cinnamon chips and the bursts of sweet cinnamon
they created. When we got back to the office, we called a food broker,
“Find us those chips!” Several months later he did and we’ve been using
them in bread, muffins, and cookies since.
Ingredients
3
cups all-purpose flour1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon salt
3
large eggs
2 cups granulated sugar
1 teaspoon vanilla
1/2 cup sour cream
1 cup vegetable oil
2 cups grated zucchini squash
2 cups granulated sugar
1 teaspoon vanilla
1/2 cup sour cream
1 cup vegetable oil
2 cups grated zucchini squash
1
1/2 cups cinnamon chips
Directions
Preheat
the oven to 350 degrees.
1.
In a large bowl, whisk
the flour, baking soda, baking powder, cinnamon and salt together. Set
aside.
2.
In a smaller bowl, whisk
the eggs, sugar, and vanilla together. Fold in the sour cream, oil, and
zucchini.
3.
Add the wet ingredients
to the dry ingredients and stir until just combined. Stir in the cinnamon
chips. Do not continue stirring.
4.
Pour the batter into two
well-greased 8 1/2 x 4 1/2 inch loaf pans. Bake for 55 to 65 minutes or
until done. Cool for ten minutes on a rack before removing the loaves
from the pan.
