This 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 every time 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, but they make theirs in a 9×5 inch loaf pan and use double the amount of ingredients. They call it a pound cake, but it seems lighter than pound cake and 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.
Sour Cream Chocolate Quick Bread
- 2 ounces unsweetened chocolate chopped, no substitutes (56 grams)
- 4 tablespoons butter softened (56 grams)
- 3/4 cup granulated sugar (150 grams)
- 2 large eggs room temperature
- 1 teaspoon of vanilla extract
- 3/4 cup all-purpose flour (100 grams)
- 1/8 teaspoon baking soda
- Salt – 3/8 if using unsalted butter 1/8 if using salted
- 1/2 cup sour cream, room temperature (114 grams)
- 1/2 cup bittersweet chocolate chips
- Optional: Extra semisweet chocolate for melting and drizzling over the top
- Preheat the oven to 325 degrees F. Grease and flour an 8×4 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.