My family hops out of bed mornings because they know I’m baking this quick bread for breakfast. They’re major chocoholics and it always hits the spot. —Angela Lively, Conroe, Texas

Ingredients

• 3 large eggs, room temperature
• 1 cup sugar
• 2 cups sour cream
• 3 cups self-rising flour
• 2 cups semisweet chocolate chips

 

Directions

• 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 9×5-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.

Editor’s Note: As a substitute for 3 cups of self-rising flour, place 4-1/2 teaspoons baking powder and 1-1/2 teaspoons salt in a 1-cup measuring cup. Add all-purpose flour to measure 1 cup; combine with an additional 2 cups all-purpose flour.