1. Preheat the oven to 350°F (177°C) and generously grease a 9×5 inch loaf pan.

2. Whisk the all purpose flour, baking powder, and salt together in a medium bowl then set aside.

3. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the softened butter and granulated sugar together on medium high speed until smooth and creamy about three minutes.

4. Scrape down the sides and bottom of the bowl, add the eggs one at a time and beat on high for one minute after the eggs are incorporated.

5. Beat in the sour cream and Alcohol free vanilla flavor, the mixture may look slightly lumpy or curdled which is normal.

6. Turn the mixer to low and slowly add the dry ingredients, then with the mixer running slowly pour in the milk until just combined avoid over mixing.

7. If needed finish by whisking by hand to remove any large lumps the batter should be slightly thick.

8. Gently fold in one cup of mini chocolate chips with a spatula to distribute evenly throughout the batter.

9. Pour and spread the batter evenly into the prepared loaf pan smooth the top and sprinkle the optional extra mini chocolate chips on top if desired.

10. Bake in the preheated oven for sixty to seventy five minutes or until a toothpick inserted in the center comes out clean check at around fifty five minutes and if the top browns too quickly loosely tent with aluminum foil.

11. Cool the bread in the pan set on a wire rack for at least one hour before removing to allow it to firm up and release cleanly from the pan.

12. For the optional topping stir and melt the half cup mini chocolate chips with two tablespoons creamy peanut butter in a small saucepan over medium heat or microwave in thirty second increments stirring after each until smooth.

13. Drizzle the warm topping over the slightly warm loaf the topping will set into a fudge like consistency after several hours.

14. Cover leftovers tightly and store the loaf at room temperature for up to three days or refrigerate for up to one week.