Description
A rich and festive chocolate quick bread infused with peppermint flavor and topped with crushed candy canes—perfect for the holiday season.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- 1/2 cup chocolate chips
- 1/4 cup crushed candy canes (plus extra for topping)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, whisk the eggs, buttermilk, oil, vanilla extract, and peppermint extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fold in chocolate chips and crushed candy canes.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Top with additional crushed candy canes before serving.
Notes
- For an extra chocolatey loaf, add a chocolate drizzle once cooled.
- Replace buttermilk with milk plus 1 tablespoon vinegar if needed.
- Store tightly wrapped to keep the bread moist.
- Prep Time: 15 mins
- Cook Time: 55 mins
- Category: Dessert
- Method: Baking
- Cuisine: American