Chocolate Chip Whipped Cream Loaf
Indulge in the luscious decadence of a Chocolate Chip Whipped Cream Loaf, a moist and airy treat that combines the richness of semi-sweet chocolate chips with the velvety texture of whipped cream. This easy-to-make loaf is leavened naturally by whipped cream, creating a soft and tender crumb, while the addition of vanilla extract and fluffy beaten eggs enhances its delightful flavor. Perfectly golden on the outside and studded with chocolatey goodness throughout, this dessert is ideal for serving as an afternoon treat or elegant brunch addition. With just 15 minutes of prep time and baked to perfection in under an hour, this irresistible loaf is as simple as it is satisfying. Serve it on its own or lightly dusted with powdered sugar for the ultimate sweet indulgence!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.75 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 cup Heavy whipping cream
- 2 pieces Large eggs
- 2 teaspoons Pure vanilla extract
- 0.75 cups Semi-sweet chocolate chips
- 1 tablespoon Unsalted butter or non-stick spray (for greasing)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with unsalted butter or non-stick spray and set aside.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
In a separate medium bowl, use an electric mixer or a whisk to beat the heavy whipping cream until soft peaks form. This usually takes 3-4 minutes.
Gently fold the whipped cream into the dry ingredients. Be careful not to deflate the whipped cream as you mix.
In a small bowl, beat the eggs with the vanilla extract. Add this mixture to the batter and gently fold until fully incorporated.
Add the semi-sweet chocolate chips to the batter and fold just until evenly distributed.
Pour the batter into the prepared loaf pan, using a spatula to spread it evenly.
Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Once baked, allow the loaf to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
2898 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.3 g | 176% | |
| Saturated Fat | 79.8 g | 399% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 643 mg | 214% | |
| Sodium | 2302 mg | 100% | |
| Total Carbohydrate | 379.7 g | 138% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 218.5 g | ||
| Protein | 39.2 g | 78% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 84 mg | 6% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 338 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
