Best Chocolate Peppermint Loaf Recipes

CHOCOLATE PEPPERMINT LOAF image

Number Of Ingredients 16

This time-saving recipe starts with a chocolate cake mix but produces a loaf you'd be proud to give and happy to receive. The addition of pudding mix and sour cream help create a moist and rich cake and the peppermint makes it perfect for the holidays.
ingredients
For Cake:
1 box (16.5 ounces) devil's food cake mix
1 box (3.5 ounces) chocolate instant pudding mix
1/2 cup sour cream
3/4 cup vegetable oil
4 eggs
1/2 cup water
1/3 cup milk
2 teaspoons peppermint extract
1 1/2 cups (9 ounces) mini semi-sweet chocolate chips
For Topping:
1/3 cup powdered sugar
1 1/4 teaspoons water
12 to 16 peppermint candies, chopped

Steps:

directions Preheat oven to 350 degrees F (325 degrees F for dark or nonstick pans and 2-3 minute longer baking times). Grease and lightly flour mini loaf pans. For Cake: In a large bowl, blend together mixes, sour cream, oil, eggs, water, milk and extract at low speed for 30 seconds. Continue mixing at medium speed for 1-2 minutes. Stir in chocolate chips. Pour batter into pans and bake for 30-35 minutes for mini loaves (40-50 minutes for full-sized loaf) or until top springs back to touch and toothpick inserted in center comes out clean. Cool completely before removing from pan. For Topping: In a small bowl, stir together sugar and 1 teaspoon water. Add a few drops of water at a time to reach desired consistency. Drizzle over cooled cakes and top with candy pieces. Tip: Mini chocolate chips will distribute throughout the cake and create a more uniform chocolaty texture. If using regular chocolate chips, toss them with a teaspoon of flour before incorporating to help keep them from sinking to the bottom of the pan.

Easy Chocolate Peppermint Loaf Cake Recipe - (4.2/5) image

Provided by sandiB2010

Number Of Ingredients 14

CAKE
1 (16.5 ounce) box devil's food cake mix
1 (3.5 ounce) box chocolate instant pudding mix
1/2 cup sour cream
3/4 cup vegetable oil
4 eggs
1/2 cup water
1/3 cup milk
2 teaspoons peppermint extract
1 1/2 cups mini semi-sweet chocolate chips, about 9 ounces
TOPPING
1/3 cup powdered sugar
1 1/4 teaspoons water
12 to 16 peppermint candies, chopped

Steps:

Preheat oven to 350 degrees F (325 degrees F for dark or nonstick pans and 2-3 minute longer baking times). Grease and lightly flour mini loaf pans. In a large bowl, blend together mixes, sour cream, oil, eggs, water, milk and extract at low speed for 30 seconds. Continue mixing at medium speed for 1-2 minutes. Stir in chocolate chips. Pour batter into pans and bake for 30-35 minutes for mini loaves (40-50 minutes for full-sized loaf) or until top springs back to touch and toothpick inserted in center comes out clean. Cool completely before removing from pan. In a small bowl, stir together sugar and 1 teaspoon water. Add a few drops of water at a time to reach desired consistency. Drizzle over cooled cakes and top with candy pieces. Tip: Mini chocolate chips will distribute throughout the cake and create a more uniform chocolaty texture. If using regular chocolate chips, toss them with a teaspoon of flour before incorporating to help keep them from sinking to the bottom of the pan.

Chocolate Peppermint Loaf Bread Recipe image

Provided by á-25393

Number Of Ingredients 12

1 cup greek yogurt, non-fat, plain
1/2 cup granulated sugar
2 eggs or egg substitute
1 tbsp vanilla extract
1/4 tsp. peppermint extract
1/4 cup milk, non-fat
1 cup whole wheat pastry flour
1/2 cup unsweetened cocoa powder
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/3 cup dark chocolate and mint chocolate chips (Nestle)

Steps:

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 chips Spoon 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.