A few weeks ago, I bought a bag of crushed peppermint to decorate gingerbread cookies. I had a bunch leftover and since then, whenever I see the bag, all I can think is how good they would taste in some sort of chocolatey bread. So I gathered my favorite ingredients and made it happen!
This bread turned out insanely soft, perfectly moist, with a rich chocolatey flavor and a hint of peppermint gooeyness. While it might be a little harder to find crushed peppermint now then it was a few weeks ago, I promise your efforts will be rewarded. In fact, if you can’t find it already crushed, buy peppermints and crush them yourself. You WANT to make this bread.
Chocolate Peppermint Bread
| Prep Time | 15 Minutes |
| Cook Time | 40 Minutes |
| Servings | Servings |
- 2 tbsp chia seeds (could use 2 eggs instead omit liquid below if using eggs)
- 1/4 cup + 2 tbsp liquid (use milk alternative or just water)
- 1 cup applesauce
- 1/4 cup coconut oil melted
- 1/4 cup maple syrup
- 1 tbsp vanilla
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups whole wheat pastry flour
- 1/3 cup cocoa powder
- 1/2 cup + 2 tbsp crushed peppermint can buy already crushed or crush whole peppermint candies in blender
Ingredients
| |
- In a small mug, cup or bowl, mix chia seeds and liquid and let sit for 5-10 minutes.
- Preheat oven to 350 degrees F and grease or spray a loaf pan for baking.
- In a small mixing bowl, add applesauce, melted coconut oil, maple syrup and vanilla and mix to combine. Add chia seed/liquid mixture and stir to combine.
- In a large mixing bowl, add baking powder, baking soda, salt, flour, cocoa powder and 1/2 cup peppermint and mix well.
- Add wet ingredients to dry and stir until just combined.
- Pour into loaf pan. Batter will be thick; use spatula to spread into pan. Sprinkle remaining 2 tbsp of crushed peppermint on top.
- Bake for 40 minutes. Allow to cool before removing from pan and slicing.
I hope you enjoy this as much as we did. Let me know if you try it!
Emily Fonnesbeck RD, CD