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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:
2 ounces white baking chocolate, melted
3 tablespoons crushed candy canes

Directions

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

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Candy Cane Chocolate Loaves (continued)

Directions (continued)

creamed mixture alternately with buttermilk, beating well after each
addition. Fold in chocolate chips.
Transfer to prepared pans. Bake 50-55 minutes or until a toothpick
inserted in center comes out clean. Cool 10 minutes before removing
from pans to wire racks to cool completely.
Drizzle white baking chocolate 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.