Best Sour Cream Chocolate Chip Nut Loaf Recipes

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.

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.

CHOCOLATE CHIP CRANBERRY BREAD

Steps:

• Preheat oven to 325°. Line bottom of a greased 9x5-in. loaf pan with parchment; grease parchment. , In a large bowl, combine the flour, sugar, baking powder and salt. Whisk the egg, milk and butter; stir into dry ingredients just until moistened. Fold in cranberries and chocolate chips. Transfer to prepared pan., In a small bowl, combine the brown sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over batter. Bake until a toothpick inserted in the center comes out clean, 60-65 minutes., Cool for 10 minutes; loosen sides of bread from pan. Cool completely before removing from pan. For the glaze, mix confectioners' sugar and 2 tablespoons milk until smooth; if needed, add additional 1 tablespoon milk to reach desired consistency. Drizzle glaze over top of bread; allow to sit 10-15 minutes before slicing. ,

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 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.

BANANA CHOCOLATE CHIP SOUR CREAM LOAF CAKE

Steps:

• Set oven to 350 degrees F.
• Grease a 9 x 5-inch loaf pan OR 3 mini loaf pans.
• In a bowl, cream together the butter or margarine and the sugar, until light and fluffy.
• Add in the eggs and the salt; beat until well mixed.
• In a small bowl, dissolve the baking powder and the baking soda in the sour cream, and add to the creamed mixture; mix well until blended.
• With a wooden spoon, stir in the banana pulp.
• Gradually, add in the flour mixture, vanilla; mix well with a wooden spoon, until well combined.
• Add in the chocolate chips, and the chopped nuts (if using).
• Transfer the batter into a prepared baking pan.
• Bake for 1-1/2 hours (for 9x5" baking pan), or until cake test done.
• For the mini loaf pans, bake for 45-50 minutes, or until they test done.

SOUR CREAM CHOCOLATE CHIP CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch pan.
• In a small bowl, mix flour, baking powder, baking soda and chocolate chips. Set aside.
• In a large bowl, cream butter and sugar until light. Add eggs and mix thoroughly. Add sour cream and vanilla extract; mix well. Add flour mixture and mix thoroughly.
• Pour batter into 9 inch pan and bake at 350 degrees F (175 degrees C) for 30 minutes or until golden brown and springy on the top.