Sour Cream Chocolate Bread

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 cup Cocoa powder, unsweetened
  • 1/2 tsp Salt
  • 1 cup Sugar
  • 1 1/2 tsp Vanilla extract, pure

• Dairy

  • 8 tbsp Butter, unsalted
  • 1/2 cup Buttermilk
  • 3/4 cup Sour cream

• Other

  • Optional- ¼ cup chocolate chips for garnish

Found on savoryspicerack.com

Description

Ingredients

• 1 and ½ cups all purpose flour
• ½ teaspoon salt
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ cup unsweetened cocoa powder
• ¾ cup sour cream
• ½ cup buttermilk
• 1 and ½ teaspoon pure vanilla extract
• 2 eggs (lightly beaten)
• 1 cup sugar (I used pure cane sugar)
• 8 tablespoons unsalted butter (soften)
• Optional- ¼ cup chocolate chips for garnish

Directions

• Preheat oven at 350 degrees.
• Spray 9 x 5 size baking pan with baking spray.
• Mix dry ingredients together in a bowl (except for the sugar). Set aside.
• Mix wet ingredients together in another bowl (except for the butter). Set aside.
• Cream butter and sugar in mixing bowl for about 1 minute.
• Add wet ingredients into mixer with the creamed butter and sugar. Mix for about 30 seconds or until the ingredients have mixed together. Use a rubber spatula to scrap the sides and bottom of the mixers bowl to ensure that all the ingredients are incorporated into the mix.
• Next add the dry ingredients to the bread mix. Blend the ingredients for about another 30 seconds or until all the ingredients are fully blended together.
• Pour the bread mixture into your greased baking pan.
• Top the bread mixture with the optional chocolate chips at this time if you want to add the chocolate chips.
• Bake the bread loaf for about 50 to 55 minutes our until a toothpick comes out clean when inserted into the cooked bread loaf.
• After removing the bread loaf from the oven. Let the bread cool before serving.