Chocolate Peppermint Loaf Bread
Chocolate Peppermint Loaf Bread requires about 38 minutes from start to finish. This recipe makes 15 servings with 74 calories, 3g of protein, and 1g of fat each. For 27 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. Head to the store and pick up milk, baking soda, salt, and a few other things to make it today. It is perfect for Christmas. This recipe is liked by 1314 foodies and cooks. It is brought to you by Peanut Butter and Peepers. With a spoonacular score of 53%, this dish is good. If you like this recipe, take a look at these similar recipes: Gooey Chocolate Peppermint Bread Pudding, chocolate stuffed Peanut Butter Monkey Bread Loaf, and Crockpot Peppermint Hot Chocolate/peppermint Mocha Recipe.
Servings: 15
Preparation duration: 8 minutes
Cooking duration: 30 minutes
Ingredients:
2 tsp. baking powder
1/2 tsp. baking soda
1/3 cup dark chocolate and mint chocolate chips (Nestle)
2 eggs or egg substitute
1/2 cup granulated sugar
1/4 cup milk, non-fat
1/4 tsp. peppermint extract
1 cup greek yogurt, non-fat, plain
1/2 tsp. salt
1/2 cup unsweetened cocoa powder
1 tbsp vanilla extract
1 cup whole wheat pastry flour
Equipment:
bowl
oven
loaf pan
aluminum foil
wire rack
frying pan
Cooking instruction summary:
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 chipsSpoon 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.
Step by step:
1. 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.
2. 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
3. Spoon batter into a greased and floured 9- x 5-inch loaf pan or 3 mini loafs.
4. 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.
Nutrition Information:
covered percent of daily need
