Sour Cream Chocolate Bread

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Sour Cream Chocolate Bread-rich, moist and sinfully delicious!

Sour Cream Chocolate Bread, rich, moist and sinfully delicious!

I love making bread. It’s not a secret. The yeast. The kneading. There is nothing better than fresh baked bread.  But sometimes you don’t have time to mess with a yeast recipe. Waiting for it to rise, sometimes twice. Sometimes you want (need) your bread faster.

Quick breads are just as good. And you are usually slicing into a loaf in about an hour.


I was craving something chocolaty. Not cake, or cookies. I started cruising Pinterest. I just wasn’t finding that something. So I went to my old recipe box. You probably have a box like this too. Old magazine cuttings and newspaper clippings. Faded, crumpled. Some with water spots. Some so worn, you can barely read them.

This bread was among those worn scraps of recipes.


You could tell from the damage, various ingredients had been spilled on this recipe. Dark smudges from cocoa, spots from some liquid. It was well used. But I couldn’t remember ever making this bread before. How could that be? This bread is unforgettable! The rich cocoa flavor, the moistness, and of course the addition of the chocolate chips, yes, I won’t be forgetting about this recipe again.


Sour Cream Chocolate Bread

Sour Cream Chocolate Bread


  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 cup sour cream
  • 1 3/4 cups all purpose flour
  • 1/2 cup cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4-1 cup chocolate chips (optional)


  1. Cream butter and sugar together. Add in eggs and sour cream, beating until smooth and creamy. Add in dry ingredients and mix until all combined. Stir in Chocolate chips.
  2. Spoon batter into a well greased loaf pan, Gently tap pan on counter to remove any large air bubbles. Bake in a preheated 350 degree oven for 50-55 minutes, until toothpick inserted in center comes out clean.
  3. Let bread rest in pan for 20 minutes before removing to cool completely.



Want more chocolate?


Double Chocolate Biscotti



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Rocky Road Pudding Popsicles

Easy Hot Fudge Sauce from

Hot Fudge Sauce


Triple Chocolate Pound Cake

Dark Chocolate Tiger Cookies

Dark Chocolate Tiger Cookies

Milk Chocolate Fudge

Milk chocolate Fudge

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About Joan Hayes

Mom to 3 teens, sweets and travel are her passions. Joan really does love her chocolate. She has a secret stash she hides from the kids and she has at least one bite of something chocolatey every day. She creates easy recipes any skill level can achieve to satisfy the sweet tooth in everyone!


  1. Oh Joan, I love chocolate bread!!! YUM.

  2. This bread looks so chocolatey.. and its perfectly ok for resolutions right? I mean its bread. Bread is a basic staple in life 🙂

  3. I love the moist quality that sour cream adds to cakes and you would never know it’s in there!

  4. Holy cow does that look absolutely delish! Can you send some my way?

  5. Ummm this looks and sounds divine! I can’t wait to give it a try and happy to read I have all the ingredients on hand!

  6. This bread looks deeeeelish! I LOVE love love adding sour cream to quick breads…it makes them sinfully moist and delicious. Plus, there is chocolate…yes please!

  7. Oh, my! This sounds so good. I am off to the grocery store to get the cocoa powder. Otherwise I have it all! Can’t wait to make it. And taste it!

  8. The cocoa powder, sweet or unsweet?

  9. OSNAT HAREL says:

    Looks wonderful and yummy.
    Just a question, as a not-local person: why it is common to call this cakes, a bread? This is consider for me as a pound cake. Are those cakes considered as breads? Is there a reason for that? How do you define between those and real bread?
    Thanks (and sorry for bothering you with question that might sound weird to locals….)

  10. I looove how tender and chocolatey this loaf looks!

  11. Looks delicious! Will be making, but I was wondering if I can use ‘dark’ cocoa powder instead? Thank you! 🙂

  12. Sandy_of_WV says:

    Did you use UNsweetened or sweetened cocoa powder?

    Would you add that to the recipe. Thanks! 🙂

  13. Yum! I pinned it and will be making it soon! Found your site through the Craft-O-Maniac link party 🙂

  14. I really need to do into my old recipe stashes some more this bread has inspired me.

  15. I’ve never heard of chocolate quick bread before. Sounded so tempting I just had to try it. Just finished mixing it together and put it in the oven. Sour Cream Chocolate Bread for dessert. I can hardly wait. Thank for sharing.

  16. I bet the sour cream makes this rich and moist. I’m pinning for when I need a chocolate-y fix.

  17. Oh my gosh… I must make this! I have never made a chocolate bread before! Thanks for sharing this with us!

  18. This is in the oven as I type this. Can’t wait to try it – it smells heavenly!

  19. Looks wonderful and yummy. Thank you

  20. Can this be made in a bread machine? If so what setting would be used?

    • This is a quick bread so i wouldn’t recommend using a bread machine to make it. Bread machines do best with recipes that use yeast and require kneading and resting time.

  21. Do you think you could substitute nonfat greek yogurt in for sour cream? I have it on hand much more frequently than sour cream!

  22. Jenny Breier says:

    Just made last night and followed directions exactly. Looks, good and smells good, but very dry! What happened!!

    • Sounds like you might have cooked it too long. I always start testing my breads and cakes at about 5 minutes before time is up. Every oven heats differently and cookware can also affect baking times.

  23. I wonder if I have just under a cup of sour cream if I could top the cup off with whole milk vanilla yogurt?

  24. I just tried making this recipe and it didn’t come out right. In trying to figure out what I did wrong. The bread has been baking for an hour at 350. The top of it is crisp like a brownie and the insides are bubbling and soupy…

  25. Hi there! I’m considering making this for a friend’s birthday, but would have to make it on a Friday morning, then transport it during a redeye flight to serve that Saturday afternoon. Do you think this would hold up ok?

  26. I know the size pan was not mentioned in the recipe but which size is better for this recipe? 9×5 or 8 1/2 x 4 1/2? Thanks cannot wait to try.

  27. Michelle says:

    Hi. I just made this today and it was absolutely delicious. Even though the top cracked open. And the inside wasn’t dry, but it also wasn’t as moist as I thought it would be. I’m thinking I may have overbaked it. In any case, I will definitely be making this again.

  28. Are the chips sweet or unsweet? I keep both …all the ingredients are easy….I guess you could add nuts if you wanted to as well.

  29. I have made this now about 10 times, and every time people try it they beg for the recipe. I am a peanut butter / chocolate fanatic so I opted for PB chips instead of chocolate!

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