Save on Pinterest

Candy Cane Chocolate Mini Loaves

Having a bunch of leftover candy canes after the holidays inspired me to use them up by adding them to a chocolate bread. Coffee and cocoa intensify the flavor. —Shelly Platten, Amherst, Wisconsin
  • Total Time
    Prep: 25 min. Bake: 35 min. + cooling
  • Makes
    8 mini loaves (6 slices each)

Ingredients

  • 1/4 cup butter, softened
  • 1-2/3 cups packed brown sugar
  • 4 large egg whites, room temperature
  • 2 large eggs, room temperature
  • 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 miniature semisweet chocolate chips
  • TOPPING:
  • 2 ounces white baking chocolate, melted
  • 3 tablespoons crushed candy canes

Directions

  • Preheat oven to 350°. Coat eight 5-3/4x3x2-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 brown sugar mixture alternately with buttermilk, beating well after each addition. Fold in chocolate chips.
  • Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely.
  • Drizzle melted white baking chocolate over loaves. Sprinkle with crushed candies.
Nutrition Facts
1 slice: 122 calories, 4g fat (2g saturated fat), 11mg cholesterol, 99mg sodium, 20g carbohydrate (11g sugars, 1g fiber), 2g protein.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • chickluvs2cook
    Nov 13, 2018

    These are the perfect blend of chocolate and peppermint. They are going to make great little gifts for the neighbors this holiday season.