This sour cream enhanced chocolate quick bread was inspired by a little sandwich store near my house that always has about half a dozen quick breads on display. Some of the loaves have flat tops and others are nicely rounded. They always look so perfect, and when I see them I get the urge to go home and bake something in a loaf pan. This chocolate bread, which has a nice shape to it, was the latest treat.
I found the original recipe while perusing the Martha White collection. They make theirs in a 9x5 inch loaf pan and use double the amount of ingredients. They call it a pound cake, but it seems lighter than pound cake. Also, it's a little less sweet, so I'm going to call it a quick bread.
Chocolate Quick Bread Texture
The recipe calls for a mixture of melted unsweetened chocolate and sour cream which gives it a velvety texture. I've made it with Baker's brand unsweetened chocolate, Ghirardelli 100% and plan on making it again with Lindt 90% just for kicks to see if the brand of unsweetened chocolate changes the texture. So far, all versions have been good. In addition to the melted unsweetened chocolate, it has chopped chocolate or mini chocolate chips for extra moisture and flavor.
The recipe is a blank slate and open to so many variations, but the flavor and texture is so balanced that I don't want to mess with it too much. Then again, some well-drained cherries surely couldn't hurt.
Recipe
Sour Cream Chocolate Quick Bread
Ingredients
- 2 ounces unsweetened chocolate chopped, no substitutes (56 grams)
- 4 tablespoons butter softened (56 grams)
- ¾ cup granulated sugar (150 grams)
- 2 large eggs room temperature
- 1 teaspoon of vanilla extract
- ¾ cup all-purpose flour (100 grams)
- ⅛ teaspoon baking soda
- Salt – ⅜ if using unsalted butter ⅛ if using salted
- ½ cup sour cream, room temperature (114 grams)
- ½ cup bittersweet chocolate chips
- Optional: Extra semisweet chocolate for melting and drizzling over the top
Instructions
- Preheat the oven to 325 degrees F. Grease and flour an 8x4 inch (1 pound) loaf pan.
- Put the chocolate in a small microwave-safe bowl and microwave at 50% power, stirring every 30 seconds, until melted and smooth. Set aside to cool slightly.
- In a mixing bowl, beat the butter and sugar until creamy. Add the eggs one at a time, beating for at least 30 seconds after each egg and scraping the bowl often. Mixture should become slightly fluffy. Beat in the vanilla extract.
- Mix together the flour, baking soda and salt, then add the flour mixture and the sour cream alternately, stirring until sour cream is fully blended. Stir in the cooled melted chocolate. Stir in the chocolate chips.
- Bake the cake on the center rack at 325 degrees for about an hour or until a meat thermometer inserted registers between 205 and 210.
- Allow the cake to cool for about 30 minutes in the pan, then remove it and cool completely. At this point you can serve it, or wrap it up in plastic and shove it in the freezer. Before serving, you can drizzle it with melted chocolate. I haven't tried it with a glaze.
Anna says
I hope you like it, Rebecca.
If not, let me know and I'll see if there's anything I can to do improve it. When I made it it came out very moist and chocolate-y, though it was a quick bread and not cake.
Rebecca says
This recipe sounds amazing! I have the bread in the oven now! I did change tweak a few things (as is customary with any creative cook!). I substituted 1/4C of the granulated sugar with light brown sugar. I added a couple pinches of red pepper (red pepper is amazing with chocolate ) and I tossed in about 3/4 cup of well chopped pecans. I am a Southern Girl 😉 I set the timer at 50min to check for doneness. I will let you guys know how it yurns out. FTR - Batter tastes incredible!!
Anna says
Just checked my email and sent you the last one I got. Don't worry! Not ignoring :).
Terry says
I bought more sour cream. Between this and those fudgy brownies, yum! This time I'll be sure to double the oil....haha 😉
p.s. have you received my emails? If you're ignoring me, that's okay too
Anna says
It happens. Sigh.
Terry says
You know...I doubled this recipe, however I don't believe I doubled the oil! I'm pretty sure I did NOT! Oy....
Anna says
Hi Terry,
I didn't receive your email! If you get a chance, try sending it again. I sent you two.
I think maybe the cocoa powder substitute is what caused the problem. Maybe it's just not reacting the correct way. For instance, it may be more acidic than the melted unsweetened chocolate. Also, I can't remember if you added extra shortening or oil, but for every 3 tablespoons of cocoa powder you need to add 1 tablespoon of fat. So for two chocolate loaves you'd need to use 12 tablespoons (3/4 cup) total and 1/4 shortening to equal 4 oz of unsweetened chocolate.
Terry says
There's a standard? Who knew? You did, I guess! Not me! Ha! I followed what you said, and since I doubled it, it was 12 tablespoons....I didn't believe Siri when she said 12 TBSP was 3/4 cup...lol, sounded more like a liquid than a solid? I don't know. Been way too long since home-ec...and I'm just WEIRD that way!! I had to stop typing to see if it was cool enough to taste. It was, so I did. Mmm~mmm tasty! I used my old standby cocoa, Hershey's natural cocoa. I have a tendency to forget to set the timer on this oven for some reason, and today was no different 🙁 I took a guess when I remembered, however I did keep checking after that time was up when it didn't appear to be done. The top seems a little dry. Boo. It had risen beautifully, and then fell. I know it's the sour cream that's helping the inside to be so moist, thank heavens! I was unsure of the cook time, since I had doubled it. Ohhhhh....and I only have KAF All Purpose! Hmmm....
BTW....did you receive my email? I was deleting trash last night, and there were something like 15? of my emails to you in various stages of draft. Very odd! So I just wanted to check to make sure you actually received an email from me! Just one, not 15! Of the same thing! 😉
Anna says
Can't wait to hear how they turned out with the cocoa powder! Did you use the standard substitute of 3 tablespoons of cocoa and 1 tablespoon of fat for every ounce of unsweetened chocolate? A cocoa version has been on my list of ways to try this, so thanks for saving me the trouble ;).
Terry says
It's in the oven. I doubled, and used my pampered chef loaf pan...big boy! I also didn't have any unsweetened chocolate bars, I don't think I've ever baked with them. I've always used cocoa powder, so thank you for the alternate way...ha. I also, since I was doubling, used my favorite half white sugar/half brown sugar. Seriously, who needs to bake it? Just give me a spoon!
Terry says
It's in the oven. I doubled, and used my pampered chef loaf pan...big boy! I also didn't have have any unsweetened chocolate bars, I don't think I've ever baked with them. I've always used cocoa powder, so thank you for the alternate way...ha. I also, since I was doubling, used my favorite half white sugar/half brown sugar. Seriously, who needs to bake it? Just give me a spoon!
d says
I agree with Diane. Your tried and true recipes are winners!!
Anna says
Hi Diane,
Thanks so much for the sweet compliment! If you have any questions or need more info about the recipe, just let me know.
Diane says
My husband is a true chocoholic, so I'm sure he'll love this. I truly appreciate your thorough testing (with flours, chocolate, etc.). You're right up there with ATK and CI in my book. Thanks!