One-Bowl Chocolate Chip Bread

OK, this one is so quick and easy, you won't even believe it.
I was browsing some recipes to use up a bag of chocolate chips, and I found this one on Taste of Home. I knew at once that I needed to test this one for my sister, Cathy, because (as I immediately texted her), this one has her hubby, Gregg's, name written all over it. Seriously, though, that's the absolute truth. You could bake ANY kind of cake or bread, and he'll say "it's great, but it would be better if it had chocolate chips in it." Not even kidding.
 Anyway... whenever I read recipes on different websites, I'm always sure to read the comments below. More times than not, it aggravates the hell out of me when someone says all the changes they made to the recipe, and then only give it one star because they didn't like the way it turned out. Are you kidding?? I want to say "Just make it as directed and maybe it'll turn out!"
 So, with this recipe, I noticed a lot of the comments said that it needed to be split into two loaves, or that it was too dense, or that it had too many chocolate chips for one loaf (as if that's possible). Honestly, I have no idea what recipe they're talking about, because mine turned out perfectly. It was the perfect amount of batter for one loaf, it was just the right amount of chips, and in baked in exactly the time was supposed to. And, true to its name, I only used one bowl!  Sounds pretty perfect to me!
 So if you're looking for a not-too-sweet bread to have with your coffee or your cup of tea, you should try this one. I'm pretty sure if you just follow the recipe, it'll turn out perfectly for you too!
This one's for you, Gregg! Hope you like it!





3 large eggs, room temperature
1 cup sugar
2 cups sour cream
3 cups self-rising flour*
2 cups semi-sweet chocolate chips

Heat oven to 350°F.
Beat eggs, sugar, and sour cream until well blended. Gradually stir in flour. Fold in chocolate chips. Transfer to a greased 9x5" loaf pan. Bake until a toothpick comes out clean, 65-75 minutes. Cool in pan 5 minutes before removing to a wire rack to cool.

*As a substitute for 3 cups of self-rising flour:
Place 4-1/2 teaspoons baking powder and 1-1/2 teaspoons salt in a 1-cup measuring cup. Add all-purpose flour to measure 1 cup; combine with an additional 2 cups all-purpose flour.




Tips:
OK, usually this is where I would tell you everything I would do differently, but like I said, I wouldn't change a thing. It took literally only 5 minutes to prep and get into the oven, it baked perfectly (right at the 65 minute mark for me), and it was exactly perfect in one loaf pan. The only thing I can think of that I would do differently is maybe to try adding different mix-ins. Cinnamon chips? Peanut Butter Chips? Butterscotch chips? I bet they'd all be pretty fabulous!