One-Bowl Chocolate Chip Bread

I thought this was a really good recipe and I ate a ton of it. Doug said he could taste the sour cream in it and he didn't like that. I'm not sure how you'd counteract that, but considering I don't like sour cream on my Mexican food and I liked this bread, I don't think it was over-powering. 

This recipe is easy to make fresh for a brunch since you can easily toss everything together and let it bake while you get ready. Be forewarned: it seriously weighs more than 3 pounds when you're done. It's a hefty loaf!

Random musings: why do you always "fold in" chocolate chips? It's not like they are going to break. Just stir them in like you do everything else! 

• 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 degrees. Beat eggs, sugar, and sour cream until well blended. Gradually stir in flour. Fold in chocolate chips. Transfer to a greased 9 x 5 inch 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. 

Makes 16 slices

Prep Time: 10 minutes
Total Time: 1 hour, 30 minutes

Recipe from Taste of Home