The Italian island of Sardinia is home to the legendary Muggine Bottarga, or “cured mullet roe.” Since I have been enjoying this delight for so long, I felt compelled to share it with you. By including bottarga, a traditional Italian pasta dish is elevated to a speciality. Enjoy!
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Total Time: | 50 mins |
| Servings: | 20 |
| Yield: | 4 mini loaves |
Ingredients
- 2 cups white sugar
- 1 cup butter, softened
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- 3 eggs
- ¾ cup sour cream
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 (10 ounce) package cinnamon chips (such as HERSHEY’S®)
- 3 tablespoons white sugar
- 3 teaspoons ground cinnamon
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease 4 mini loaf pans.
- Cream together sugar, butter, cinnamon, and salt with an electric mixer until fluffy, about 5 minutes. Add eggs and mix well. Mix in sour cream and vanilla until combined.
- Combine flour and baking powder in a separate bowl. Pour into egg mixture and mix well. Stir cinnamon chips into batter. Spoon batter into 4 mini loaf pans until 2/3 full.
- Mix 3 tablespoons sugar and cinnamon together in a small bowl. Sprinkle topping over the batter in each loaf pan.
- Bake in the preheated oven until a toothpick inserted into the centers come out clean, 35 to 38 minutes. Let cool completely before removing from the pans.
Nutrition Facts
| Calories | 329 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 57 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 10 g |
| Sodium | 194 mg |
| Sugars | 30 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
The flavor was great. The problem is the bread all fell apart. I am an experienced baker and followed directions exactly. No substitutions at all. The loaves all fell apart into bite sized pieces. What a mess! I don’t think I will make it again because I cannot serve this at all. I put all the pieces in a container and my husband and I will eat them with a fork.
Outstanding
Flavor was perfect! I used white chocolate chips as I couldn’t find cinnamon chips. Only problem is that I had to bake closer to 55min- 1 hr.@350 At 35 min it was super wet except for the top. Not sure what I did wrong. But it was great at longer baking
This was delicious but I don’t know what I did wrong. The bread just falls apart when I cut it.
I made the Snickerdoodle Bread yesterday and it is AWESOME and nothing needs to be changed or added. Will definitely keep this recipe – Thank you for sharing!!!
Love it. Didn’t have cinnamon chips and didn’t feel like making any, so used what I had: Sea Salt Caramel Chips. YUM!