Chocolate Peppermint Bread

• servings: 8 servings
• active time: 10 minutes
• total time: 1 hour

Ingredients

1 stick butter (softened)

1/3 cup white sugar

2/3 cup brown sugar

3 eggs

1/4 tsp peppermint extract

1 1/3 cup all purpose flour

2/3 cup cocoa powder

2 tsp baking powder

1 tsp baking soda

1 tsp espresso powder

3/4 cup milk (whole or 2%)

1/2 cup dark chocolate chips

pinch salt

2 cups powdered sugar

4 tbsp milk (whole or 2%)

1/4 tsp peppermint extract

1 tbsp Greek yogurt

3 tbsp crushed candy canes

Directions

Preheat the oven to 350°F.

Add room temperature butter to a mixing bowl with the brown and white sugar. Beat with an electric hand mixer until everything is creamed together nicely.

Add in baking soda, baking powder, espresso powder, salt and cocoa powder. Mix until well blended.

Then, beat in eggs and peppermint extract.

Lastly, alternate adding the flour and milk in increments, beating the batter between each one (about 3-4 items alternating, adding ½ cup of flour at a time).

Fold in dark chocolate chips using a rubber spatula.

Pour the bread batter into a parchment lined or heavily greased loaf pan.

Bake your Chocolate Peppermint Loaf for 50-60 minutes or until a toothpick comes out clean from the center - this is important! The dark color of this bread, it may look done but will still be gooey in the center, so be patient.

While the bread bakes, make the frosting. In a medium mixing bowl, beat all the ingredients besides the crushed candy canes together until the powder sugar is completely mixed.

Let the bread cool completely, frost with the icing, and top with crushed candy cane pieces.

Slice and enjoy! I like to serve with a cold glass of milk.

Nutrition

• Serving Size: 1 slice
• Calories: 540 kcal
• Total Fat: 19 g
• Saturated Fat: 11 g
• Unsaturated Fat: 5 g
• Cholesterol: 103 mg
• Sodium: 445 mg
• Total Carbohydrate: 90 g
• Dietary Fiber: 3 g
• Total Sugars: 71 g
• Protein: 8 g