Chocolate Peppermint Loaf with Candy Cane Crunch

Chocolate Peppermint Loaf with Candy Cane Crunch

Author: Chef Elsa Prep Time: 15 min
Cook Time: 60 min Total Time: 75 min
Yield: 8 servings Category: Desserts And Drinks Cuisine: American Diet: Vegetarian

Description

Description A delightful chocolate peppermint loaf that captures the essence of the holiday season with its rich flavor and festive crunch.

Ingredients

  • 1 3/4 cups all purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1/2 cup crushed candy canes
  • 1/2 cup chocolate chips
  • Powdered sugar for dusting (optional)
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Instructions

  1. Preheat your oven to 350°F (175°C) and grease a loaf pan. Line with parchment if desired.
  2. In a bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  3. In a separate bowl, cream the sugar and butter until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Gradually mix in the dry ingredients alternately with the buttermilk until just combined.
  6. Fold in the chocolate chips and half of the crushed candy canes.
  7. Pour the batter into the prepared loaf pan and smooth the top. Tap the pan to remove air bubbles.
  8. Bake for 50 to 60 minutes or until a toothpick inserted comes out clean.
  9. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  10. Once cool, sprinkle with remaining crushed candy canes and dust with powdered sugar if desired.

Notes

  1. Notes
  2. This loaf freezes well; wrap tightly and freeze for up to 3 months. Thaw before serving and sprinkle fresh candy cane on top.