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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 McCormick® Pure 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.

2 of 2

Candy Cane Chocolate Loaves (continued)

Directions (continued)

  • In another bowl, whisk flour, cocoa, baking soda and salt; add to
  • brown sugar 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 melted white baking chocolate over loaves. Sprinkle with
  • crushed candies. Yield: 3 loaves (12 slices each).
Nutritional 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.