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Preheat oven to 325F
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Spray a standard 9x5 loaf pan and line it with a sheet of parchment paper.
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Cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then the vanilla and espresso powder.
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Whisk together the sour cream and milk.
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Sift together the dry ingredients.
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Add the dry ingredients to the bowl alternately with the wet, beginning and ending with dry. Blend only until mixed, don't over beat.
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Turn the batter into the prepared loaf pan and smooth with an offset spatula; sprinkle with chocolate chips. Bake for about 55-60 minutes until a toothpick inserted in the center comes out without wet batter clinging to it. Set aside to cool.