Wednesday, December 9, 2009

Chocolate Peppermint Bread

Here's a picture of some chocolate peppermint bread I recently made. I found the recipe on another site that I can't find anymore -- if I do, I'll pass on the info. Anyway, really yummy but I suspect there's a way to make it better. It has a very subtle mint flavor but that's not the issue. I think the best way to explain it is to say I think the peppermint flavor could be more consistent. The recipe follows but if anyone has any suggestions about the best way to add the peppermint flavor, I'd love to know. I made this a couple nights ago and it is still moist and good -- I just think it could be better. Thanks.

1 3/4 cups flour
1 cup sugar
1/2 cup unsweetened cocoa powder
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
2 large eggs, lightly beaten (I forgot to lightly beat the eggs but I don't think was a problem).
1 cup milk
1/2 cup butter, melted
1/4 cup chocolate chips
1/4 cup crunched up peppermint candy -- candy canes.

Preheat oven to 375 F. Grease and flour one bread pan

Combine the flour, sugar, cocoa, baking powder, baking soda and salt in a medium bowl. Stir to blend. No electric mixers needed for this recipe.

Add eggs, milk and melted butter. Stir until just blended. Stir in chocolate chips and peppermint candies. Bake for about 55 minutes -- my oven seems to take a little longer than most. Bake it until the bread springs back when lightly touched.

Let cool in pan for ten minutes. Run knife around edge of pan and remove bread to wire rack to cool completely.

We've been eating it without any other spreads or toppings.

Again, really yummy, but I'd love suggestions on improvements. Thanks.

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