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.
- 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)
- 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.
- 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.
- Let bread rest in pan for 20 minutes before removing to cool completely.
recipe source ChocolateChocolateandmore.com
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