This chocolate sour cream quick bread recipe is a perfect sweet treat that comes together quickly and is perfectly chocolatey and moist.
Tomorrow is Valentine’s Day and I’ve got nothing planned. Seriously nothing. No cards made or bought, no chocolates, no pseudo-romantical family dinner planned. On Facebook all my friends are posting things like “I just finished making 27 diamonds from coal straight from the barbecue.” Okay, not really, but kind of. Um, hello guys! I’m supposed to be the crafty one who makes diamonds from left over barbeque coals. I mean I have a blog, I should own February 14th! Ha! Whatever.
Valentine’s Day isn’t a big deal around here. I make and throw up some decorations and we eat some delicious treat. We’ve done cheese and chocolate fondue in the past, which is delicious, but that’s the kind of thing the
baby toddler can’t really enjoy. I’ve made molten lava chocolate cakes, which is fun, and also this Chocolate Buttermilk Layer Cake. The Chocolate Buttermilk Layer Cake is delicious, but super rich. Plus, I’m feeling lazy AF lately.
So they (the kids and the Mr.) will want chocolate something. I was about to make some banana bread with some mushy bananas and it occurred to me to make a chocolate quick bread. Why not? Chocolate, sour cream, melty chocolate chips… It’s exactly what they like. Plus, it’s quick. One bowl, no stand mixer necessary and done in just over an hour.
So I start making this chocolate sour cream quick bread, and go to add in the cocoa powder. Fantastic, I have two tablespoons of unsweetened cocoa powder and I need half a cup. Let me remind you that I’m feeling lazy AF lately and another trip to the market is out of the question. Plus, sweet B is napping and there is no way I am waking that child up. So I look through the cabinet and come across a can of Starbuck Hot Cocoa mix that I bought over a year ago. The girls hated it because it wasn’t super sweet and was a richer chocolate taste than other kinds. I figured it couldn’t hurt, so I substituted it into the batter. Um, that was the most delicious batter I’ve tasted in quite a while. The flavor was slightly different than the normal chocolate sour cream quick bread batter, but oh so good. So you can do that if you need to. I won’t tell.
- 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs, room temperature
- 1 cup sour cream
- 1 3/4 cups all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
Preheat oven to 350F.
Grease a 9 x 5 inch loaf pan.
In a large bowl, cream butter and sugar together. Add in eggs and sour cream and mix well until smooth. Add dry ingredients. Stir in chocolate chips.
Bake for 50 -55 minutes, until toothpick entered into the center of the loaf comes out clean. Once baked, let cool for 15-20 minutes prior to removing from pan. (Or don't. Because it's delicious a little bit gooey!)
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 332Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 63mgSodium: 145mgCarbohydrates: 43gFiber: 2gSugar: 25gProtein: 5g
Nutritional information provided for recipes is a courtesy to my readers. I do my best to be as accurate as possible, but you should do your own nutrition information calculations. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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