Description
A delightful chocolate peppermint loaf that captures the essence of the holiday season with its rich flavor and festive crunch.
Ingredients
Scale
- 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)
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan. Line with parchment if desired.
- In a bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a separate bowl, cream the sugar and butter until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually mix in the dry ingredients alternately with the buttermilk until just combined.
- Fold in the chocolate chips and half of the crushed candy canes.
- Pour the batter into the prepared loaf pan and smooth the top. Tap the pan to remove air bubbles.
- Bake for 50 to 60 minutes or until a toothpick inserted comes out clean.
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Once cool, sprinkle with remaining crushed candy canes and dust with powdered sugar if desired.
Notes
This loaf freezes well; wrap tightly and freeze for up to 3 months. Thaw before serving and sprinkle fresh candy cane on top.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 60mg
Keywords: chocolate, peppermint, holiday baking, dessert, cake, loaf