Four Chocolate Sour Cream Quickbread Food

SOUR CREAM CHOCOLATE BREAD

Steps:

• 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.

SOUR CREAM APPLE CARDAMOM QUICK BREAD

Steps:

• Preheat oven to 350°F.
• Butter and flour two 6- to 8-cup loaf pans and reserve.
• In a mixer, cream together the butter, oil and sugars.
• Add the eggs, vanilla and sour cream.
• Sift together the cardamom, salt, baking powder, baking soda and flour.
• Mix into the creamed ingredients, a little at a time, until incorporated, taking care not to overmix.
• Stir in the walnuts and apple.
• Divide batter between the prepared pans.
• Tap pans on the counter to remove any air bubbles.
• Bake for approximately 60 to 65 minutes, or until a toothpick poked in centers comes out clean.
• Rotate pans halfway through baking.
• After 45 minutes, place sheets of foil loosely over loaves to prevent overbrowning.
• (Ovens bake differently, so use your best judgment and a doneness test when gauging cooking time for baked goods.) Cool in pans for 10 minutes, then remove to a rack and turn right-side-up to cool completely.

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.

CHOCOLATE QUICK BREAD

Steps:

• In a large bowl, combine the flour, cocoa, baking powder, baking soda and salt. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Add buttermilk; mix well. Stir into dry ingredients just until moistened. Fold in chocolate chips and pecans. , Pour into a greased 9x5-in. loaf pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.