Chocolate Peppermint Bread Loaf (Print Version)
# Ingredients:
→ Bread
01 -
1 pinch salt
02 -
85 g dark chocolate chips
03 -
180 ml whole milk or 2% milk
04 -
1 tsp instant espresso powder
05 -
1 tsp baking soda
06 -
2 tsp baking powder
07 -
67 g cocoa powder
08 -
167 g all-purpose flour
09 -
0.25 tsp peppermint extract
10 -
3 large eggs
11 -
133 g brown sugar
12 -
67 g white sugar
13 -
113 g unsalted butter, softened
→ Frosting
14 -
30 g crushed candy canes
15 -
15 g Greek yogurt
16 -
0.25 tsp peppermint extract
17 -
60 ml whole milk or 2% milk
18 -
240 g powdered sugar
# Instructions:
01 -
Use a serrated knife to cut thick or thin pieces, whatever you like, and enjoy.
02 -
Once the loaf's totally cool, pull it out of the pan, slather the frosting on, then toss on the crushed candy canes for some crunch.
03 -
While the loaf bakes, grab a bowl and mix the powdered sugar, milk, dash of peppermint, and yogurt till smooth. Don't add the candy canes just yet.
04 -
Dump your batter into the loaf pan, even it out, and bake for 50 to 60 minutes. Test with a toothpick—if it pulls out clean, you're good.
05 -
Now, use your spatula to gently mix in those chocolate chips. Don't overdo it.
06 -
Go back and forth adding flour and milk—start and finish with flour. Mix after every pour so your batter is nice and smooth.
07 -
Beat in one egg, then the next, then the last, and drop in the peppermint extract after. Keep mixing so everything's blended.
08 -
Sprinkle in cocoa powder, espresso, baking powder, soda, and the salt right into your creamed batter. Stir till it's all together.
09 -
Toss the soft butter, white sugar, and brown sugar into a big bowl. Blend with a hand mixer until it's super creamy and fluffy.
10 -
Set your oven to 175°C. Either grease up an 8x20 cm loaf pan or drop in some parchment paper.
# Notes:
01 -
Don't add extra peppermint extract. It's super strong and can take over the flavor fast.
02 -
Keep it covered at room temp for three days. Or chill it in the fridge if you like it cold.