Sour Cream Chocolate Chip Nut Bread

Late September and early October is when I start making bread.  This Sour Cream Chocolate Chip Date Bread sounds like it would be good.  But the only thing I would change would be a nut bread mix.

Sour Cream Chocolate Chip Date Bread Recipe

Sour Cream Chocolate Chip Date Bread

1 pkg. Pillsbury Date or Nut Quick Bread Mix

¾ cup water

½ cup dairy sour cream

1 egg

1 cup semi-sweet chocolate chips

½ cup coarsely chopped maraschino cherries, well drained

Preheat oven to 350 F.  Grease and flour bottom only of 8×4 or 9×5 inch loaf pan.  In large a large bowl, combine bread mix, water, sour cream and egg; stir 50 to 75 storks until dry particles are moistened.

Stir chocolate chips and cherries; mix well.  Pour into greased and floured pan.

Bake at 350 F. for 55 to 65 minutes or until toothpick inserted in center comes out clean.  Cool loaf in pan on cooling rack 15 minutes; remove from pan.  Cool completely before slicing.  Wrap tightly; store in refrigerator.      1 (16 slice) loaf

 

(Recipe for the Sour Cream Chocolate Chip Date Bread was in Pillsbury Classic Cookbooks, Chocolate Lovers IV, Anytime Treats, Brownies Galore, Irresistible Desserts, February, 1990)

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