One-Bowl Chocolate Chip Bread
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
- 3 large eggs, room temperature
- 1 cup sugar
- 2 cups sour cream
- 3 cups self-rising flour
- 2 cups semisweet chocolate chips
- 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.