Chocolate Chip Loaf with Dulce De Leche
This ultra-moist chocolate chip loaf is features a delicious swirling of dulce de leche throughout its center.
Equipment
- Stand mixer
- 9" x 5" Loaf Pan
Ingredients
- 1 cup Unsalted Butter, at room temperature
- 1 cup Brown Sugar
- 2 Large Eggs
- 1 ¾ cups All Purpose Flour, measured correctly †
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 2/3 cup Full-Fat Sour Cream
- 1 ½ tsp Vanilla
- 1/2 cup Mini Chocolate Chips, plus more for sprinkling
- 1/4 (give or take) cup Dulce De Leche
Instructions
- Preheat oven to 350°F. Prepare a 9x5" loaf pan with oil and parchment paper.
- In a stand mixer fitted with the paddle attachment, add butter and brown sugar. Beat on medium-high until light and fluffy looking, about 3-4 minutes. Add in the eggs, one at a time, beating well after each addition and scraping the sides of the bowl.
- In a separate medium sized bowl, add the flour, baking powder, baking soda, and salt. Whisk together to combine.
- Add 1/3 of the flour mixture to the stand mixer, mix on low until combined. Add ½ of the sour cream and mix on low until combined. Continue alternating the flour and the sour cream, until both have been completely added (finishing with the flour mixture). Add the vanilla and mix until combined. Fold in the chocolate chips.
- Pour ½ of the batter into the loaf pan and spread smooth. Drizzle the dulce de leche over top of the batter, then place the rest of the batter on top. Using a wooden skewer or a knife, swirl the batter around in every direction. Sprinkle the top with some more chocolate chips, then place into the oven and bake for 60 minutes or until an inserted toothpick comes out clean.
Notes
† to measure flour correctly, use a spoon to scoop the flour into the measuring cup, then level off with a straight edge. Do not pack the flour into the cup, or scoop with the measuring cup straight from the bag/container. Alternatively, weigh the flour with a food scale – 1 cup = 120g.