Chocolate Peppermint Loaf Recipes

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EASY CHOCOLATE PEPPERMINT LOAF CAKE RECIPE - (4.2/5)



Easy Chocolate Peppermint Loaf Cake Recipe - (4.2/5) image

Provided by sandiB2010

Number Of Ingredients 14

CAKE
1 (16.5 ounce) box devil's food cake mix
1 (3.5 ounce) box chocolate instant pudding mix
1/2 cup sour cream
3/4 cup vegetable oil
4 eggs
1/2 cup water
1/3 cup milk
2 teaspoons peppermint extract
1 1/2 cups mini semi-sweet chocolate chips, about 9 ounces
TOPPING
1/3 cup powdered sugar
1 1/4 teaspoons water
12 to 16 peppermint candies, chopped

Steps:

  • Preheat oven to 350 degrees F (325 degrees F for dark or nonstick pans and 2-3 minute longer baking times). Grease and lightly flour mini loaf pans. In a large bowl, blend together mixes, sour cream, oil, eggs, water, milk and extract at low speed for 30 seconds. Continue mixing at medium speed for 1-2 minutes. Stir in chocolate chips. Pour batter into pans and bake for 30-35 minutes for mini loaves (40-50 minutes for full-sized loaf) or until top springs back to touch and toothpick inserted in center comes out clean. Cool completely before removing from pan. In a small bowl, stir together sugar and 1 teaspoon water. Add a few drops of water at a time to reach desired consistency. Drizzle over cooled cakes and top with candy pieces. Tip: Mini chocolate chips will distribute throughout the cake and create a more uniform chocolaty texture. If using regular chocolate chips, toss them with a teaspoon of flour before incorporating to help keep them from sinking to the bottom of the pan.

CANDY CANE CHOCOLATE LOAVES



Candy Cane Chocolate Loaves image

When I had a bunch of leftover candy canes after the holidays, I was inspired to use them up by adding them to a chocolate bread. Coffee and cocoa intensify the flavor. -Shelly Platten, Amherst, Wisconsin

Provided by Taste of Home

Time 1h15m

Yield 3 loaves (12 slices each).

Number Of Ingredients 18

1/4 cup butter, softened
1-2/3 cups packed brown sugar
4 large egg whites, room temperature
2 large eggs, room temperature
3/4 cup strong brewed coffee
1/2 cup vanilla yogurt
1/4 cup canola oil
1 tablespoon vanilla extract
1/4 teaspoon peppermint extract
3-1/2 cups all-purpose flour
3/4 cup baking cocoa
1-1/2 teaspoons baking soda
1/2 teaspoon salt
1-1/2 cups buttermilk
1 cup miniature semisweet chocolate chips
TOPPING:
2 ounces white baking chocolate, melted
3 tablespoons crushed candy canes

Steps:

  • Preheat oven to 350°. Coat three 8x4-in. loaf pans with cooking spray. In a large bowl, beat butter and brown sugar until crumbly, about 2 minutes. Add egg whites, eggs, coffee, yogurt, oil and extracts until blended., In another bowl, whisk flour, cocoa, baking soda and salt; add to brown sugar mixture alternately with buttermilk, beating well after each addition. Fold in chocolate chips., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., Drizzle melted white baking chocolate over loaves. Sprinkle with crushed candies.

Nutrition Facts : Calories 162 calories, Fat 5g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 124mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.

CHOCOLATE PEPPERMINT CAKE



Chocolate Peppermint Cake image

Guests make sure to save room for this light and moist cake with its refreshing mint flavor and chocolate glaze. Its seasonal look makes it perfect for Christmas...a holiday birthday party...or other festive gatherings!

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12-16 servings.

Number Of Ingredients 23

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup baking cocoa
1-1/2 teaspoons baking soda
1-1/2 teaspoons baking powder
1 teaspoon salt
1 cup milk
1/2 cup canola oil
2 eggs
2 teaspoons vanilla extract
1 cup boiling water
FILLING:
2 cups heavy whipping cream
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
2 drops red food coloring, optional
2/3 cup crushed peppermint candy, divided
GLAZE:
2 tablespoons butter
2 tablespoons baking cocoa
2 tablespoons water
1/2 teaspoon vanilla extract
1 cup confectioners' sugar

Steps:

  • In a bowl, combine dry ingredients. Add milk, oil, eggs and vanilla; beat at medium speed for 2 minutes. Stir in boiling water (batter will be thin). Pour into three greased and floured 9-in. round baking pans. , Bake at 350° for 18-23 minutes or until cake tests done. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For filling, beat cream until soft peaks form. Add the sugar, vanilla and food coloring if desired; beat until stiff peaks form. Set aside about 1 tablespoon crushed candy. Fold remaining candy into cream mixture. Spread between layers and around sides but not over the top. , For glaze, melt butter in a saucepan over low heat. Add cocoa and water; cook, stirring constantly, until slightly thickened. Remove from the heat; whisk in vanilla. Gradually blend in sugar until smooth. Add additional water if necessary. Spread over top of cake. Sprinkle with reserved candy. Chill before serving. Store in the refrigerator.

Nutrition Facts :

CHOCOLATE PEPPERMINT BREAD



CHOCOLATE PEPPERMINT BREAD image

Chocolate Peppermint Bread is perfect for the holidays! Rich chocolate flavor sprinkled with peppermint makes this chocolate quick bread festive & delicious!

Provided by Jessica & Nellie

Categories     bread     Dessert

Time 1h

Number Of Ingredients 15

½ cup butter (softened)
1 cup sugar
2 eggs
1 cup sour cream
1 ¾ cups all purpose flour
½ cup cocoa powder
1 teaspoon baking powder
1 teaspoon salt
½ cup chocolate chips
1 tsp peppermint extract
1 ⅓ cups chocolate chips
½ cup heavy whipping cream
¼ cup butter
¼ tsp peppermint extract
2 crushed candy canes

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

CHOCOLATE PEPPERMINT LOAF



CHOCOLATE PEPPERMINT LOAF image

Categories     Chocolate

Number Of Ingredients 16

This time-saving recipe starts with a chocolate cake mix but produces a loaf you'd be proud to give and happy to receive. The addition of pudding mix and sour cream help create a moist and rich cake and the peppermint makes it perfect for the holidays.
ingredients
For Cake:
1 box (16.5 ounces) devil's food cake mix
1 box (3.5 ounces) chocolate instant pudding mix
1/2 cup sour cream
3/4 cup vegetable oil
4 eggs
1/2 cup water
1/3 cup milk
2 teaspoons peppermint extract
1 1/2 cups (9 ounces) mini semi-sweet chocolate chips
For Topping:
1/3 cup powdered sugar
1 1/4 teaspoons water
12 to 16 peppermint candies, chopped

Steps:

  • directions Preheat oven to 350 degrees F (325 degrees F for dark or nonstick pans and 2-3 minute longer baking times). Grease and lightly flour mini loaf pans. For Cake: In a large bowl, blend together mixes, sour cream, oil, eggs, water, milk and extract at low speed for 30 seconds. Continue mixing at medium speed for 1-2 minutes. Stir in chocolate chips. Pour batter into pans and bake for 30-35 minutes for mini loaves (40-50 minutes for full-sized loaf) or until top springs back to touch and toothpick inserted in center comes out clean. Cool completely before removing from pan. For Topping: In a small bowl, stir together sugar and 1 teaspoon water. Add a few drops of water at a time to reach desired consistency. Drizzle over cooled cakes and top with candy pieces. Tip: Mini chocolate chips will distribute throughout the cake and create a more uniform chocolaty texture. If using regular chocolate chips, toss them with a teaspoon of flour before incorporating to help keep them from sinking to the bottom of the pan.

CHOCOLATE PEPPERMINT LOAF BREAD RECIPE



Chocolate Peppermint Loaf Bread Recipe image

Provided by á-25393

Number Of Ingredients 12

1 cup greek yogurt, non-fat, plain
1/2 cup granulated sugar
2 eggs or egg substitute
1 tbsp vanilla extract
1/4 tsp. peppermint extract
1/4 cup milk, non-fat
1 cup whole wheat pastry flour
1/2 cup unsweetened cocoa powder
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/3 cup dark chocolate and mint chocolate chips (Nestle)

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.

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