Sour Cream Chocolate Chip Nut Loaf Recipes

SOUR CREAM CHOCOLATE CHIP COFFEE CAKE

Steps:

• Preheat the oven to 350°F and set an oven rack in the middle position. Generously grease a 10-cup Bundt pan with butter or nonstick cooking spray. (A 12-cup Bundt pan will work as well with no adjustments; it'll just make a shorter cake.)
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
• In the bowl of an electric mixer, cream the butter and sugar for 2 to 3 minutes, until light and fluffy (use medium speed for a stand mixer or high speed for a hand-held mixer). Beat in the eggs one at a time, followed by the vanilla. Add ⅓ of the dry ingredients and mix on low speed until just combined. Mix in half of the sour cream, followed by another ⅓ of the dry ingredients, until just combined. Mix in the remaining sour cream, followed by the remaining dry ingredients, scraping down the bowl as necessary and mixing until just combined. Gently mix in the chocolate chips.
• Scrape the batter into the prepared pan - it will come about halfway up the sides of the pan (or a little less than halfway in a 12-cup pan). Bake for 35 to 40 minutes, or until the top is golden brown. Let the cake cool in the pan on a rack for 10 minutes, then invert onto the rack and allow to cool completely. Carefully transfer the cooled cake to a plate; dust with cinnamon first, then Confectioners' sugar, if desired. To slice the cake, use a serrated knife and sawing motion for best results. The cake keeps well for several days stored in a cake dome or covered tightly with aluminum foil.
• Note: If using a pan other than a Bundt, baking time may need to be increased.
• Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving.

SOUR CREAM-CRANBERRY BREAD

Steps:

• Heat oven to 375°F. Generously grease bottom only of 9x5-inch loaf pan with shortening or cooking spray.
• In medium bowl, stir all bread ingredients except cranberries with fork or whisk until moistened. Stir in cranberries. Pour into pan.
• Bake 50 to 55 minutes or until toothpick inserted in center comes out clean and top crust is deep golden brown. Cool 15 minutes. Loosen sides of loaf from pan; remove from pan and place top side up on cooling rack. Cool completely before slicing, about 2 hours. Wrap tightly and store at room temperature up to 4 days, or refrigerate.
• In small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over bread just before serving.

SOUR CREAM CHOCOLATE CHIP NUT LOAF

Steps:

• In a small bowl, mix together the sugar and cinnamon.
• Preheat the oven to 375°F. Butter a 9 by 5-inch standard loaf pan.
• 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 the 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. (This cake rises considerably, so be sure the batter is at least ¾ inch below the rim of the pan.) Sprinkle with the remaining cinnamon sugar.
• Bake for 45 to 50 minutes or until a knife or skewer inserted in the center comes out clean.

SOUR CREAM CHOCOLATE CHIP BANANA BREAD

Steps:

• Preheat oven to 350 degrees F. Generously coat a 9-x 5-inch loaf pan with non-stick cooking spray.
• In a large bowl using an electric hand or stand mixer, cream together the softened butter and sugar. Add the eggs and vanilla, and mix again to combine.
• In a separate bowl combine the flour, baking powder, baking soda and salt. Beat the flour mixture into the butter mixture just until moistened. Finally, use a wooden spoon to fold in the sour cream, bananas, walnuts and chocolate chips. Spread evenly into the prepared pan.
• Bake in preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
• Cool loaf in the pan for 10 minutes then remove from pan and allow to cool completely.

SOUR CREAM CHOCOLATE CHIP POUND CAKE

Steps:

• Preheat the oven to 350 F and grease a 9 x 5 loaf pan with nonstick cooking spray.In a stand mixer with the paddle attachment cream butter until light and fluffy, 2-3 minutes. (This is an important step make sure to cream the butter for a full 2-3 minutes or the cake will fall)Add in sugar and mix for an additional minute.
• Add in eggs one at a time and scrape the sides of the bowl with a rubber spatula.
• Next add in sour cream and vanilla and mix until combined.
• In a medium bowl combine flour, baking powder, baking soda and salt.On low speed add the dry ingredients to the stand mixer and mix just until combined. Do not over mix.
• Gently fold in the chocolate chips.
• Pour batter into the prepared pan and bake for 1 hour. If the top is getting too brown cover with foil.
• Allow the cake to cool for 15 minutes in the pan before turning it out onto a wire rack to cool completely.

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 LOAVES

Steps:

• In a large bowl, cream butter and 2/3 cup sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda, salt, nutmeg and 1/4 teaspoon cinnamon; gradually add to creamed mixture alternately with sour cream. , Pour into two 5-3/4x3x2-in. loaf pans coated with cooking spray. Combine remaining sugar and cinnamon; sprinkle over batter. , Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to a wire rack.

SOUR CREAM CHOCOLATE CHIP CRUMB CAKE

Steps:

• Preheat oven to 350 degrees F. Line a 9- x 5-inch loaf pan with a piece of foil large enough to hang over edges and spray the foil with non-stick cooking spray.
• In a medium mixing bowl, combine flour, baking powder, and salt and set aside.
• In a large mixing bowl use an electric mixer to combine sugar, vegetable oil, eggs, and vanilla extract. Add sour cream and orange zest and mix until well combined. Using a wooden spoon, add the dry mixture and stir to combine. Add 1 cup chocolate chips and stir, just until combined.
• To make crumb topping place flour, brown sugar, butter, and vanilla extract in a medium bowl and use a pastry blender or fork to combine. Finish by working the mixture with your fingers to be sure it is well combined and crumbly.
• Transfer batter to prepared loaf pan and sprinkle with crumb topping and bake for 50 to 65 minutes, or until toothpick inserted in center of bread comes out clean. Remove from oven and immediately sprinkle with 1/2 cup mini chocolate chips. Allow to cool completely in pan. Use the foil edges to lift the cake from the pan and transfer it to a cutting board or serving platter. Dust with a bit of powdered sugar, slice and serve.

ONE-BOWL CHOCOLATE CHIP BREAD

Steps:

• Preheat oven to 350°. Beat eggs, sugar and sour cream until well blended. Gradually stir in flour. Fold in chocolate chips. Transfer to a greased 9x5-in. loaf pan., Bake until a toothpick comes out clean, 65-75 minutes. Cool in pan 5 minutes before removing to a wire rack to cool.

CHOCOLATE CHIP SOUR CREAM SNACK CAKE

Steps:

• Position an oven rack in the middle of the oven and preheat to 350 degrees F. Lightly grease an 8-inch square pan with nonstick cooking spray. Line the bottom with parchment, leaving a 2-inch overhang on the sides (to make it easier to remove the cake after baking) and grease the parchment.
• Combine the all-purpose flour, sweet rice flour, baking powder, baking soda and salt in a medium bowl and whisk until combined.
• Beat the butter in a large bowl with an electric mixer until smooth. Add the sugar and cream the mixture until light and fluffy, 2 to 3 minutes. Scrape down the bowl with a rubber spatula. Add in the eggs one at a time, beating after each addition until combined. Scrape the bowl once more, then beat in the vanilla. Sift half of the dry ingredients over the egg mixture and beat just until combined. Beat in the sour cream and milk, then sift in the rest of the dry ingredients and beat just until the batter is smooth. Fold in the chocolate chips.
• Spread the batter into the prepared pan, smoothing the surface with a small offset spatula. Sprinkle additional chocolate chips on top. Bake the cake, rotating the pan halfway through, for about 40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 20 minutes, then gently loosen the edges with a small offset spatula and carefully transfer the cake (using the parchment sling to assist) onto a rack to cool completely.

SOUR CREAM CHOCOLATE CHIP CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 8x8 inch or 4 mini loaf pans.
• In a medium bowl, mix flour, soda, baking powder and baking soda. Set aside.
• In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well each time. Add vanilla.
• Add flour mixture alternately with sour cream. Mix until well blended. Stir in chocolate chips.
• Make streusel mixture: In a medium bowl, mix walnuts, sugar and cinnamon together until blended.
• Pour in half the batter and sprinkle some streusel mixture across the pan (s). Add remaining batter and sprinkle streusel mixture on the top.
• Bake at 350 degrees F (175 degrees C). Bake 30 minutes for mini loaves and 45 minutes for 8x8 inch pan.

CINNAMON-SOUR CREAM STREUSEL LOAF

Steps:

• Cream together butter and sugar in a large mixing bowl.
• Add egg, stirring until blended.
• Add flour, baking powder, and salt gradually to butter mixture, alternating with additions of sour cream.
• Beat mixture just until blended, and add vanilla.
• In a small bowl, mix together pecans, brown sugar, 1 tbsp of sugar, and cinnamon.
• Pour half of batter into a greased and floured loaf pan, and sprinkle with half of streusel mixture.
• Pour remaining batter on top, and sprinkle with remaining streusel mixture.
• Bake at 350°F for 45-60 minutes or until toothpick inserted in the middle removes clean (if loaf starts to brown excessively, cover with foil during last 15 minutes of baking).
• Cool in pan 10 minutes, then remove and finish cooling on wire rack.

SOUR CREAM CHOCOLATE LOAF CAKE

Steps:

• Adjust oven rack one-third up from the bottom of the oven; preheat oven to 325°.
• Butter a 9x5 inch loaf pan; dust it lightly with fine, dry bread crumbs; invert pan over paper and top to shake out excess.
• Place the chocolate and instant coffee in a small mixing bowl; add in the boiling water; stir occasionally until the chocolate is melted.
• Then let stand to cool to room temperature; it is all right if the chocolate settles to the bottom.
• Sift together the flour, baking soda, and salt; set aside.
• In a large bowl of an electric mixer cream the butter.
• Add in the vanilla and brown sugar; beat to mix well.
• Add the eggs one at a time, beating after each addition until it is thoroughly incorporated.
• On low speed gradually add the sifted dry ingredients, scraping the bowl with a rubber spatula and beating only until smooth.
• Then add the sour cream and again beat only until smooth.
• Finally, stir the cooled chocolate and gradually, on low speed, beat it inches.
• The batter will be thin; pour it into the prepared pan.
• Bake for 60-75 minutes, until pick comes out clean.
• Cool the cake in the pan for several minutes; then cover with a rack, invert pan and rack, remove pan, and let cake cool upside down.
• When the cake is cool, prepare icing.
• Icing: place the chocolate in the top of a small double boiler over hot water on low heat.
• Cover and let the chocolate melt.
• Meanwhile, place the butter, vanilla, powdered sugar, and the egg in the small bowl of an electric mixer; beat until smooth.
• Add in the warm melted chocolate; continue to beat until smooth and creamy.
• Spread the icing over the top of the cake; smooth it, or you can make deep zigzag ridges by moving a spatula or the back of a spoon through this thick, creamy icing.
• Let the cake stand for an hour or so until the icing is set (if you refrigerate this cake, the icing will become firm fudge candy).

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.