The weather is warming up and it is finally a great time to get outdoors and enjoy it . . . and many of us are still stuck inside! My remedy for that is to bake something chocolately, delicious, & fun! Hello, Chocolate Chip Bread!
There aren’t many ingredients needed and it doesn’t take too much time to whip together, although the bake time seems endless when the bread is making the whole place smell so good! And the directions say to wait for it to cool completely before slicing into it, but really, who can wait that long? Even if the bread will slice better when completely cooled?!
So, when you cut into this wonderful treat is obviously completely up to the baker(s). The original recipe called for self-rising flour. As it is not something I keep on hand and was NOT about to make a special trip to the grocery store in these times, I altered the recipe to use regular flour. Adding some baking powder and salt to the flour takes care of the rising of the bread. If you happen to have self-rising flour, use 3 cups of it in place of the flour, baking powder and salt. If you don’t have it, no worries, it will work this way and be perfectly moist and delicious with a nice rise to it!
Chocolate Chip Bread
Chocolate Chip Bread (adapted from tasteofhome.com) Total Time Required: 1 hour, 25 minutes, Prep Time: 20 minutes, Bake Time: 65 minutes, Makes: 1 loaf (16 slices)
Ingredients:
- 3 large eggs
- 1 cup sugar
- 2 cups (16 ounces) sour cream
- 4-1/2 teaspoons baking powder
- 1-1/2 teaspoons salt
- 2-7/8 cups flour (2 tablespoons less than 3 cups)
- 2 cups (12 ounces) semisweet chocolate chips
Directions:
Preheat the oven to 350°F. In the large bowl of a stand mixer, beat the eggs, sugar, and sour cream together until they are well blended.
Combine the wet ingredients.
In a medium bowl, stir the baking powder and salt into the flour. Gently stir the flour mixture into the egg mixture.
Add in the dry ingredients.
Fold in the chocolate chips.
Add in the plentiful amount of chocolate chips!
Transfer the batter to a greased 9×5-inch loaf pan.
Pour the batter into a loaf pan.
Get it in the oven, already!
Bake the bread until a toothpick insert in the center comes out clean, about 65-75 minutes.
Mmmm, smells so good! Don’t really want to wait to cut it . . .
Cool the bread in the pan for 5 minutes before removing it to a wire rack to cool. Cool completely before cutting and serving.
So chocolately & delicious!
Baking is good for the soul! ~Linda
Chocolate Chip Bread (adapted from tasteofhome.com) Total Time Required: 1 hour, 25 minutes, Prep Time: 20 minutes, Bake Time: 65 minutes, Makes: 1 loaf (16 slices)
Ingredients:
- 3 large eggs
- 1 cup sugar
- 2 cups (16 ounces) sour cream
- 4-1/2 teaspoons baking powder
- 1-1/2 teaspoons salt
- 2-7/8 cups flour (2 tablespoons of flour less than 3 cups)
- 2 cups (12 ounces) semisweet chocolate chips
Directions:
Preheat the oven to 350°F. In the large bowl of a stand mixer, beat the eggs, sugar, and sour cream together until they are well blended. In a medium bowl, stir the baking powder and salt into the flour. Gently stir the flour mixture into the egg mixture. Fold in the chocolate chips. Transfer the batter to a greased 9×5-inch loaf pan.
Bake the bread until a toothpick insert in the center comes out clean, about 65-75 minutes. Cool the bread in the pan for 5 minutes before removing it to a wire rack to cool. Cool completely before cutting and serving.