Looking for a fun and festive holiday treat? Chocolate candy cane bread is an easy dessert that’s as delicious and decadent as it is pretty!
After pouring over my pile of magazines looking for some last minute holiday inspiration, I came across Chocolate Candy Cane Loaves.
I had never heard of such a thing but decided to give them a whirl.
I immediately feel head-over-heals in love.
They are simple yet flavorful. Easy yet impressive. And just scream of holiday cheer!
I made a few subtle changes to the recipe. I used peppermint candies instead of candy canes,
and regular sized chocolate chips rather than the mini, and I must say, the outcome was divine.
Not to mention, I got to use the vintage egg separator that I recently found whilst antiquing.
It’s the little things in life, right?
This is a not too sweet… chocolatey, pepperminty, festive bread that makes for a perfect gift, dessert,
or just a sweet little treat with a cuppa tea or coffee.
Cheers to a lovely holiday season! Hope that yours is filled to the brim with love & joy.
- 1/4 cup butter, softened
- 1 2/3 cups brown sugar
- 4 egg whites
- 2 eggs
- 3/4 cup strong brewed coffee
- 1/2 cup vanilla yogurt
- 1/4 cup canola oil
- 1 Tbsp. vanilla extract
- 1/4 tsp. peppermint extract
- 3 1/2 cups all-purpose flour
- 3/4 cup baking cocoa
- 1 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 1/2 cups buttermilk
- 1 cup mini semisweet chocolate chips (I used regular size)
- 2 oz. white baking chocolate, melted
- 3 Tbsp. crushed candy canes (I used about 20 crushed peppermints)
- Preheat oven 350º.
- Spray three 8×4 loaf pans with baking spray.
- Beat butter and brown sugar in a bowl for a couple of minutes until crumbly. Pour in egg whites, eggs, coffee (cooled), yogurt, oil and vanilla & peppermint extracts and mix until incorporated.
- Meanwhile, in another bowl, add flour, cocoa, baking soda, and salt and whisk together. Next, pour this dry mixture into the wet mixture alternating with the buttermilk and beating well until all is gone. Fold in chocolate chips.
- Pour batter into prepared loaf pans and bake for 50-55 minutes until cooked through and cake tester comes out clean. Let the loaves cool in pans for about 15 minutes before turning them out onto cooling racks to finish cooling.
- Melt the white chocolate and drizzle over tops of loaves with a spoon. Sprinkle a happy amount of the crushed candy canes (or peppermints) all over the top before the white chocolate dries.
Oh, this looks so, so yummy!!! I can *almost* taste it! I’m thinking this needs to be on my list of holiday baking for the neighbors.
And, your antique egg separator!!! You always find the best STUFF!!!
Chocolate and peppermint… mmm… one of the best combinations ever and it seems perfect for Christmastime.
Love this idea!! YUUMMM!!
This bread is so cheery and festive, love it!!!
I had a bad Pioneer Woman experience recently where I doubled her Cinnamon Roll recipe but I’m game to try your recipe and get right back on that horse. You always inspire me.