Sour Cream Chocolate Bread Recipes

SOUR CREAM CHOCOLATE CHIP NUT LOAF

Steps:

• Preheat the oven to 375 degrees F. Butter a 9-by-5-inch standard loaf pan.
• Make the cinnamon sugar: In a small bowl, mix together the sugar and cinnamon
• Make the batter: In a large bowl, using an electric mixer at medium speed, beat the eggs until frothy, about 3 minutes. Add the sugar and vanilla, beating until smooth. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
• Add the melted butter and sour cream to the egg-and-sugar mixture; beat until well combined. At low speed, add the dry mixture to the wet mixture a spoonful at a time, beating just until smooth. Fold in the chocolate chips.
• Spread half of the batter in the prepared pan and sprinkle evenly with about two-thirds of the cinnamon sugar. Sprinkle with the walnuts. Top with the remaining batter, spreading evenly, then sprinkle with the remaining cinnamon sugar.
• Bake for 50 to 55 minutes or until a knife or skewer inserted in the center comes out clean.

SOUR CREAM CHOCOLATE CHOCOLATE CHIP BANANA BREAD

Steps:

• Preheat oven to 350 degrees F. Lightly grease a 9- x 5-inch loaf pan with non-stick spray.
• In a large bowl, cream butter and sugar together until light and fluffy. Stir in egg, mashed bananas, sour cream, and vanilla until well blended. Add baking soda, cocoa, and flour. Mix everything until well incorporated (about 3 minutes in a Kitchenaid mixer). Add chocolate chips and walnuts, if used.
• Transfer batter into loaf pan and bake for 50-60 minutes. Test by inserting a toothpick into center of loaf and checking to see if it comes out clean when you pull it out.
• Remove from heat and allow bread to rest in loaf pan for 10 minutes. Invert the loaf pan onto a cooling rack. Serve bread warm or cold.

ONE-BOWL CHOCOLATE CHIP BREAD

Steps:

• Preheat oven to 350°. Beat eggs, sugar and sour cream until well blended. Gradually stir in flour. Fold in chocolate chips. Transfer to a greased 9x5-in. loaf pan., Bake until a toothpick comes out clean, 65-75 minutes. Cool in pan 5 minutes before removing to a wire rack to cool.

SOUR CREAM CHOCOLATE LOAF CAKE

Steps:

• Adjust oven rack one-third up from the bottom of the oven; preheat oven to 325°.
• Butter a 9x5 inch loaf pan; dust it lightly with fine, dry bread crumbs; invert pan over paper and top to shake out excess.
• Place the chocolate and instant coffee in a small mixing bowl; add in the boiling water; stir occasionally until the chocolate is melted.
• Then let stand to cool to room temperature; it is all right if the chocolate settles to the bottom.
• Sift together the flour, baking soda, and salt; set aside.
• In a large bowl of an electric mixer cream the butter.
• Add in the vanilla and brown sugar; beat to mix well.
• Add the eggs one at a time, beating after each addition until it is thoroughly incorporated.
• On low speed gradually add the sifted dry ingredients, scraping the bowl with a rubber spatula and beating only until smooth.
• Then add the sour cream and again beat only until smooth.
• Finally, stir the cooled chocolate and gradually, on low speed, beat it inches.
• The batter will be thin; pour it into the prepared pan.
• Bake for 60-75 minutes, until pick comes out clean.
• Cool the cake in the pan for several minutes; then cover with a rack, invert pan and rack, remove pan, and let cake cool upside down.
• When the cake is cool, prepare icing.
• Icing: place the chocolate in the top of a small double boiler over hot water on low heat.
• Cover and let the chocolate melt.
• Meanwhile, place the butter, vanilla, powdered sugar, and the egg in the small bowl of an electric mixer; beat until smooth.
• Add in the warm melted chocolate; continue to beat until smooth and creamy.
• Spread the icing over the top of the cake; smooth it, or you can make deep zigzag ridges by moving a spatula or the back of a spoon through this thick, creamy icing.
• Let the cake stand for an hour or so until the icing is set (if you refrigerate this cake, the icing will become firm fudge candy).

SOUR CREAM BREAD

Steps:

• Rapid cook, medium crust.
• Place ingredient into bread machine as per manufacturer's instructions.
• I don't usually have the sour cream at room temperature and I never have any problems with it.
• The one thing I watch for is that the flour tends to hide in the corners of my machine.
• I just use a spatula and gently push it into the dough.