Rich Sour Cream & Dark Chocolate Oat Bread is a sweet addition to brunch that will leave everyone wanting more and going back for seconds!
Welcome to the third annual #BrunchWeek hosted by Terri from Love and Confections and Shaina from Take A Bite Out Of Boca. We are so excited to have you join us this year! Celebrate Brunch with us this week as we prepare for Mother’s Day! 30 Bloggers from around the country will be showcasing their best brunch dishes – from cocktails to casseroles and bread to salads – there is something for everyone!
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You guys, are you ready to get your brunch on?! This week it’s going to be all about brunch-y goodness around here. This bread is morning (almost afternoon) happiness! It goes great with coffee, you can choose your level of sweetness, and it’s kind of amazing for a late night snack when the kids are in bed. Because I totally hoard the best stuff for myself. I chose a milk chocolate for the frosting to add a little extra sweetness, but you could totally use dark chocolate here too. I just wouldn’t do a full on 70% cacao chip like I used in the bread.
When products from all our fab #BrunchWeek sponsors started showing up at my door (THANKS!) and I saw Pacari Chocolate and Bob’s Red Mill Rolled Oats I knew they had to end up in a dish together. Oatmeal Chocolate Chip is one of my favorite dessert flavors, and this bread is no exception. It’s a little dense from the oats and the dark chocolate keeps the sweetness tamed. But if you want to go balls out, you can top this bread with chocolate sour cream frosting for a bite of brunch bliss!
Take a look at what the #BrunchWeek Bloggers are creating today
Beverages:
Blueberry Sangria from Love and Confections
Spring-Infused Lemon Drop from Culinary Adventures with Camilla
Bloody Margarita from The Suburban Soapbox
Egg Dishes:
Caramelized Onion, Swiss Chard, Mushroom and Alpine Cheddar Croissant Strata from Taste Cook Sip
Crab Cake Eggs Benedict from The Redhead Baker
Fried Eggs with Kale and Mushrooms from Hip Foodie Mom
Chimichurri Breakfast Sandwich from Healthy Delicious
Asparagus, Brie and Smoked Salmon Omelet from girlichef
Braised Leeks with Poached Eggs from Jane’s Adventures in Dinner
Bread, Grains, and Pastries:
Savory Pancetta and Cheddar Waffles from The Little Ferraro Kitchen
Avocado Toast Bar from Sarcastic Cooking
Mocha Nut Granola from greens & chocolate
Chocolate Hazelnut Croissants with Bourbon Sauce from {i love} my disorganized life
Berry Cacao Nib Scone Cakes from The Spiffy Cookie
Spiced Pear Oatmeal from Making Miracles
Overnight Cinnamon Bread French Toast from That Skinny Chick Can Bake
Nutty Chocolatey Oatmeal Muffins from A Day in the Life on the Farm
Vanilla Orange Scones from Sew You Think You Can Cook
Sour Cream and Dark Chocolate Oat Bread from Bread Booze Bacon
Cherry Vanilla Almond Granola from Cupcakes & Kale Chips
Mini Chocolate Chip Muffins from My Catholic Kitchen
Macadamia Nut Crusted French Toast with Spiced Pineapple Syrup from Cooking in Stilettos
Maple Cinnamon Scones from Pink Cake Plate
Main Dishes:
Breakfast Wraps from Big Bear’s Wife
Brunch Charcuterie Cheese Board from Quarter Life (Crisis) Cuisine
Fruits, Vegetables, and Sides:
Whipped Yogurt and Ricotta with Figs and Honey from Take A Bite Out of Boca
Gluten-Free Swiss Chard and Mushroom Galette from It Bakes Me Happy
Desserts:
Mini Creamsicle Bundt Cake with Vanilla Bean Glaze from It’s Yummi
Lemon Bars from Chelsea’s Messy Apron
Chocolate Walnut Macarons with Salted Caramel from Baking a Moment
Sour Cream & Dark Chocolate Oat Bread
Ingredients
Oat Bread:
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup sour cream
- ¾ cups applesauce
- 2 eggs
- 1 teaspoon vanilla paste or vanilla extract
- ½ cup light brown sugar lightly packed
- 1 cup old-fashioned rolled oats
- ¾ cup 70% cacao dark chocolate chips
Chocolate Sour Cream Frosting:
- 4 ounces milk chocolate chips or chopped
- ½ cup sour cream
Instructions
Oat Bread:
- Preheat oven to 350 degrees F. Coat a loaf pan generously with non-stick cooking spray.
- In a medium bowl, stir together the flour, baking soda, and salt. Set aside.
- In a large bowl, beat together sour cream, applesauce, and eggs until well combined. Add vanilla and brown sugar; mix to combine.
- Add flour mixture to sour cream mixture, and mix until just combined.
- Stir in oats and chocolate by hand. Pour bread batter into prepared loaf pan.
- Bake for 40 minutes. After 40 minutes, place a piece of tin foil over the top of the bread to prevent over-browning and bake for an additional 15 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and cool completely on a wire rack.
Frosting:
- Simmer 1 to 2-inches of water in a medium saucepan. Place a glass or metal bowl over the simmering water to create a double boiler.
- Place the chocolate in the bowl, and stir occasionally until melted and smooth.
- Put sour cream in a medium mixing bowl. Pour warm chocolate over the sour cream and stir together until well combined and mixture sets up into a frosting-like consistency. (If the frosting is too loose, place the bowl in the fridge to let it cool and set up.)
- Spread frosting over the top of the bread, if desired. You'll probably have extra frosting.
Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Thank you to #BrunchWeek Sponsors: Bob’s Red Mill, Cabot Creamery Cooperative, California Walnuts, Dixie Crystals, Grimmway Farms/Cal-Organic/True Juice, KitchenAid, Le Creuset, Nielsen-Massey Vanillas, Pacari Chocolate, Stonyfield Organic, Vidalia Onions, and Woot Froot for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.
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