Marble Sour Cream and Almond Bread
By Yankee Magazine|Mar 05 2008|
Rich with sour cream, crunchy with almonds, and marbled with semi-sweet chocolate. The extra loaf would make an attractive gift — if you can bear to part with it! –The Kennebunk Inn, Kennebunk, Maine
Yield
Makes 2 loaves
Ingredients
3 cups granulated sugar
6 eggs
3 cups sour cream
3 teaspoons baking soda
1-1/2 teaspoons salt
6 cups flour
1/2 teaspoon each ginger, nutmeg, cinnamon, and allspice
1 cup finely grated almonds
1 cup grated semi-sweet chocolate
Confectioners’ sugar
Cinnamon or unsweetened cocoa
Instructions
Cream together granulated sugar and eggs. Add all but last 3 ingredients and blend well. Mixture will be thick. Butter and flour two 9×5-inch loaf pans and spread batter in evenly. Put chocolate on top of batter in each pan and run a fork halfway through and once around in a circular motion. Bake at 325 degrees F for about 1 hour and 20 minutes or until inserted silver knife comes out clean. Sprinkle with confectioners’ sugar and cinnamon or confectioners’ sugar and cocoa while warm.
