Spiced Chocolate Bread

This chocolate bread is the definition of the things I am about when I have a lot to do-easy and spicy. Mostly I am the spicy one, but when coming up with this bread, I thought why not add some spice to change things up a bit? This quick bread takes things we bakers usually have in the house (cinnamon, nutmeg, cocoa powder, ginger) and marries them together for an easy bread to take to an impromptu get together, a work function that you forgot you had to attend, or just something to have with some jam or jelly after a long day.

1 1/2 cups AP flour
1 tsp baking powder
1/2 tsp salt
1/3 cup cocoa powder
1/2 tsp each of cinnamon, nutmeg and ginger
2 large eggs
5 T unsalted butter melted
1/2 cup sugar
1/3 cup dark brown sugar (sub regular brown if you need to but the dark gives it extra flavor)
2/3 cup full fat sour cream

Preheat oven to 350 degrees and spray and line a loaf pan with parchment paper

Combine flour, baking powder, salt, cocoa powder and spices into a bowl and mix well
Whisk eggs in another bowl, followed by the butter, both sugars and sour cream, stirring until combined and smooth (use a stand mixer here if you aren’t comfortable with hand whisking)
Add dry ingredients to wet mixture and gently fold and mix until combined (batter will be thick)
Smooth into prepared pan and bake for 35 minutes or until a toothpick comes clean in the center *make sure to check this bread around the 25-30 minute mark so you know about how long you have left. Overbaking will make this bread dry
Cool for 10 minutes and serve in slices. Can be kept wrapped tightly at room temp for up to 4 days. Freeze bread if not using within the 4 day time frame