2 1/2 c. flour
2 t. baking powder
1/2 t. salt
2 t. cinnamon
1 c. butter, softened
2 c. sugar
3 eggs
2 t. vanilla
1 c. sour cream
1 1/2 c. cinnamon chips
2 T. flour

Topping:
2 T. sugar
2 t. cinnamon

2 1/2 c. flour 2 t. baking powder 1/2 t. salt 2 t. cinnamon 1 c. butter, softened 2 c. sugar 3 eggs 2 t. vanilla 1 c. sour cream 1 1/2 c. cinnamon chips 2 T. flour 2 T. sugar 2 t. cinnamon

Combine 2 1/2 cups flour and baking powder in a bowl. In a separate bowl cream butter, 2 c. sugar, salt and cinnamon until fluffy, about two minutes. Add eggs one at a time mixing well after each addition. Add vanilla and sour cream and mix to combine. Add flour mixture stirring until just combined. Coat the cinnamon chips with 2 T. flour and stir into batter.

Spoon batter into four/five greased mini loaf pans (5 3/4 x 3 1/4 x 2 1/4). Don’t fill more than 2/3 full. Combine 2 T. sugar and 2 t. cinnamon and sprinkle over the top of batter in the pans. Bake at 350º for 35 to 40 minutes until a toothpick inserted into a crack in the center of the loaf comes out clean. Remove from oven and let cool 5 minutes before removing from pan.

Note: You can also make this in two 9×5 loaf pans. Bake at 350º for 60 to 70 minutes until a toothpick inserted into a crack in the center of the loaf comes clean.