Ingredients
Method
- Preheat the oven to 350°F (177°C) and thoroughly grease a 9x5-inch loaf pan.
- Combine the flour, baking powder, and salt in a bowl until evenly mixed.
- Beat the softened butter and sugar together until pale, fluffy, and creamy, about 3 minutes.
- Add the eggs and mix until incorporated, then blend in the sour cream and vanilla extract until combined.
- Gradually add the dry mixture and slowly pour in the milk while mixing on low speed until a thick batter forms.
- Fold the chocolate chips gently into the batter until evenly distributed.
- Transfer the batter into the prepared loaf pan and smooth the surface evenly.
- Bake for 60–75 minutes, checking after 55 minutes, until a toothpick inserted into the center comes out clean. Cover loosely with foil if the top browns too quickly.
- Allow the cake to cool in the pan for 1 hour before carefully removing it to a wire rack.
- For the topping, melt the chocolate chips and peanut butter together, stirring until smooth and glossy.
- Drizzle the melted topping over the loaf and let it set before slicing and serving.
Nutrition
Notes
This loaf is the kind of thing you bake on a slow Sunday and end up sneaking slices of all week. The fudge drizzle takes it from simple to something you'd proudly set on any table.