Sour Cream Chocolate Bread
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 1
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup unsweetened cocoa powder
- 1/2 cup buttermilk
- 3/4 cup sour cream
- 2 eggs (lightly beaten)
- 1 and 1/2 cups all purpose flour
- 1 and 1/2 teaspoon pure vanilla extract
- 1 cup sugar (i used pure cane sugar)
- 8 tablespoons unsalted butter (soften)
- Carbohydrate 25.8732450240292 g
- Cholesterol 301.014583378916 mg
- Fat 111.968770017522 g
- Fiber 7.1468335064605 g
- Protein 14.3923583443426 g
- Saturated Fat 70.5974358441152 g
- Serving Size 1 1 bread loaf (428g)
- Sodium 882.833416794167 mg
- Sugar 18.7264115175687 g
- Trans Fat 7.45091416754538 g
- Calories 1103 calories
Preheat oven at 350 degrees.Spray 9 x 5 size baking pan with baking spray.Mix dry ingredients together in a bowl (except for the sugar). Set aside.Mix wet ingredients together in another bowl (except for the butter). Set aside.Cream butter and sugar in mixing bowl for about 1 minute.Add wet ingredients into mixer with the creamed butter and sugar. Mix for about 30 seconds or until the ingredients have mixed together. Use a rubber spatula to scrap the sides and bottom of the mixers bowl to ensure that all the ingredients are incorporated into the mix.Next add the dry ingredients to the bread mix. Blend the ingredients for about another 30 seconds or until all the ingredients are fully blended together.Pour the bread mixture into your greased baking pan.Bake the bread loaf for about 50 to 55 minutes our until a toothpick comes out clean when inserted into the cooked bread loaf.After removing the bread loaf from the oven. Let the bread cool before serving.
