Chocolate Peppermint Bread Recipes

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!

CHOCOLATE PEPPERMINT LOAF BREAD RECIPE

Steps:

• Preheat oven to 350° In a medium bowl, mix yogurt,sugar, eggs, vanilla extract, peppermint extract and milk; until blended. In a separate bowl add flour, cocoa powder, baking powder, baking soda sand salt. Mix together. Make a well in the center of the flour mixture and slowly incorporate the yogurt mixture, be careful not to over mix. Fold in chocolate chips Spoon batter into a greased and floured 9- x 5-inch loaf pan or 3 mini loafs. Bake for 50 minutes to 1 hour for 1 large loaf or 30 - 35 minutes for 3 mini loafs, or until a wooden pick inserted into center comes out clean, shielding with aluminum foil after 50 minutes to prevent excessive browning. Cool in pan on a wire rack 10 minutes; remove from pan to wire rack.

CHOCOLATE-PEPPERMINT SHORTBREAD

Steps:

• Heat oven to 325°F. Spray 2 (9-inch) glass pie plates with cooking spray.
• In large bowl, beat butter, granulated sugar, chocolate and peppermint extract with electric mixer on medium speed until light and fluffy. On low speed, beat in flour and 1/3 cup cocoa. Divide dough in half. With lightly floured hands, press dough evenly in pie plates.
• Bake 22 to 24 minutes or until edges just begin to pull away from sides of pie plates. Cool in pie plates 5 minutes. Carefully cut each round into 16 wedges. Cool completely in pie plates on cooling rack, about 30 minutes.
• In small bowl, mix powdered sugar, 2 tablespoons cocoa and enough of the milk until glaze is smooth and thin enough to drizzle. Drizzle glaze over wedges; sprinkle with candies.