CHOCOLATE PEPPERMINT BREAD
Steps:
- Cream butter and sugar together. Add in eggs and sour cream, beating until smooth and creamy.
- Add in dry ingredients and mix until all combined. Stir in chocolate chips and peppermint extract.
- Spoon batter into a well greased loaf pan. Bake in a preheated 350 degree oven for 50-55 minutes, until toothpick inserted in center comes out clean.
- Let bread rest in pan for 20 minutes before removing to cool completely.
- For the chocolate glaze: White bread is baking, make the chocolate glaze.
- Pour chocolate in a medium sized bowl. Set aside. Melt butter in a small saucepan over medium heat.
- Add in cream when butter is just about melted. Increase heat slightly and using a whisk, stir constantly, but gently. Heat until mixture just barely comes to a boil.
- Pour over chocolate in bowl. Stirring gently, combining the chocolate with the butter-cream mixture until it's smooth.
- Add in the peppermint extract and stir to combine. Let chocolate sit on the counter to cool while the bread is baking.
- Once bread has cooled, drizzle spoonfuls of the glaze over the top, allowing it to drip down the sides as you'd like. I like the chocolate to be fairly cool at this point, so I spread enough on top to cover the bread, then drizzled it around so that some would go down the sides.
- Top with crushed candy canes. Enjoy!
Nutrition Facts : Calories 462 kcal, Carbohydrate 53 g, Protein 6 g, Fat 27 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 85 mg, Sodium 345 mg, Fiber 2 g, Sugar 35 g, UnsaturatedFat 6 g, ServingSize 1 serving
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