Friday, December 19, 2008

Chocolate Peppermint Bread

If the cake recipe from Wednesday seems like too much work, or you need a really quick (and delicious) gift to give to neighbors, friends, teachers, or anyone special, this is the recipe for you. I made these mini loaves Wednesday morning with my four year old daughter to give to her pre-school teachers at her Christmas party. When we started making them, they were just going to be Chocolate Chocolate Chip Bread, but when I looked in my pantry and saw my bag of Andes Peppermint Crunch Chips, I was inspired to make a little change to the recipe. This was my first time making this recipe this way (I've made it many times without the peppermint chips) and I loved the results. My nine year old son, who loves chocolate mint anything devoured most of one loaf himself!

To give as a gift, wrap in clear plastic wrap, then tie ends with curling ribbon and curl. It makes a very pretty (and tasty) gift!

Chocolate Peppermint Bread

1 3/4 cup flour
1 cup sugar
1/2 cup unsweetened cocoa powder
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
2 large eggs, lightly beaten
1 cup milk
1/2 cup (1 stick) butter, melted
generous 1/4 cup chocolate chips
generous 1/4 cup Andes peppermint crunch chips

Preheat oven to 375ºF. Grease and flour 4 mini loaf pans.

Combine the flour, sugar, cocoa, baking powder, baking soda and salt in a medium bowl. Stir to blend.

Add the eggs, milk and melted butter. Stir until just blended. Stir in chocolate chips and peppermint crunch chips.

Divide evenly among the 4 loaf pans. Bake until bread springs back when lightly touched, 20 - 25 minutes. Let cool in pan for ten minutes. Run knife around edge of pan and remove bread to wire rack to cool completely.

Yield: 4 mini loaves

Notes on this recipe: This recipe is actually a muffin recipe. If you want to bake as muffins, it makes 18 muffins. Bake for only 15-18 minutes or until done. My mini loaves took 23 minutes to bake. When I say a generous 1/4 cup, make it a heaping 1/4 cup. This has a very mild mint taste. You could up the mint flavor by using up to 1/2 cup of the peppermint crunch chips. If you want just chocolate chocolate chip bread (or muffins), use 1/2 cup chocolate chips and no peppermint crunch chips.

This is great to make with the kids because all you need to mix it is a wooden spoon. We are down to our last loaf and I know we will definitely be making this one again. Really, chocolate and peppermint, what's not to love?


Irish Coffeehouse said...

Oooohhhhh, aaaaahhhhhhh, now this sounds scrumptious and seems like a fun and quick treat to bake!

I have a goal this Christmas. Your peanutbutter fudge when we host Christmas Day. I also am trying out another recipe from {i}Post.

There are so many great recipes out here in the bloggy world it's so hard to decide what temptations to insist to Gibbs I must have on the table. :o)

About the fudge: I have never made it before. And I don't have a double boiler. Any suggestions?

Anonymous said...

Wondering if there are any tips to make this less crumbly? I love the taste and tried adding an extra egg the second time. I let bread cool 10 min before cutting and wrap tightly. Still no luck. Would love to give away for Christmas.

Heather said...

I haven't had a lot of trouble with it being crumbly, I would wait to let it cool completely before cutting it. That should help some.

Anonymous said...

Came across your recipe to make some Chocolate Peppermint (with some actual peppermint chips or pieces in them)Most I came across was with mint chips but glad I found this recipe to make for my neighbors. You mention mini loaves (what size are you using as the picture looks to be bigger then mini? 8x4 or a regular loaf pan? or a smaller size pan? Please advise, oh I think having a slight frosting with some crushed candy canes on top might be nice for xmas to!! What do you think?

Heather said...

It is a mini loaf. My mini pans are about 5 1/2 x 3 inches. (I just measured them!) Hope this helps!