Print Options

Back to Candy Cane Chocolate Loaves >

Include these items:

Select reviews >

Taste of Home Logo

Candy Cane Chocolate Loaves

Candy Cane Chocolate Loaves
Having many leftover candy canes after Christmas inspired me to combine them with a favorite chocolate bread recipe. —Shelly Platten, Amherst, Wisconsin
36 ServingsPrep: 25 min. Bake: 50 min. + cooling

Ingredients

  • 1/4 cup butter, softened
  • 1-2/3 cups packed brown sugar
  • 4 egg whites
  • 2 eggs
  • 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 (6 ounces) miniature semisweet chocolate chips
  • TOPPING:
  • 1/3 cup vanilla or white chips
  • 3 tablespoons crushed candy canes

Directions

  • In a large bowl, beat butter and brown sugar until crumbly, about 2
  • minutes. Add the egg whites, eggs, coffee, yogurt, oil and extracts
  • until blended.
  • Combine the flour, cocoa, baking soda and salt; add to the creamed
  • mixture alternately with buttermilk, beating well after each
© Taste of Home 2013

2 of 2

Candy Cane Chocolate Loaves (continued)

Directions (continued)

  • addition. Fold in chocolate chips.
  • Transfer to three 8-in x 4-in. loaf pans coated with cooking spray.
  • Bake at 350° for 50-55 minutes or until a toothpick inserted
  • near the center comes out clean. Cool for 10 minutes before removing
  • from pans to wire racks to cool completely.
  • For topping, in a microwave, melt vanilla chips; stir until smooth.
  • Drizzle over loaves. Sprinkle with crushed candies. Yield: 3 loaves
  • (12 slices each).
Nutrition Facts: 1 slice equals 162 calories, 5 g fat (2 g saturated fat), 16 mg cholesterol, 124 mg sodium, 26 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.
© Taste of Home 2013