I have several go-to quick breads.
My pumpkin bread is a classic.
This Chocolate banana bread is another.
This one is a really rich and fudgy chocolate bread.
Its pretty standard but an awesome stand-by.
Especially if you add peppermint and swirls of melted chocolates and candy canes on top!
Enjoy!
Chocolate Peppermint Bread
Makes 1 loaf.
1 1/2 cups sugar
1/2 cup butter, softened
3/4 teaspoon salt
2 teaspoons vanilla
1 teaspoon baking soda
1/4 teaspoon baking powder
2/3 cup unsweetened cocoa powder
3 large eggs
1 1/4 cups all-purpose flour
3/4 cup milk
1/2 teaspoon peppermint extract
Chocolate Peppermint Bread
Makes 1 loaf.
1 1/2 cups sugar
1/2 cup butter, softened
3/4 teaspoon salt
2 teaspoons vanilla
1 teaspoon baking soda
1/4 teaspoon baking powder
2/3 cup unsweetened cocoa powder
3 large eggs
1 1/4 cups all-purpose flour
3/4 cup milk
1/2 teaspoon peppermint extract
Melted dark and/or white chocolate for decorating
Crushed peppermints or candy canes for decorating
Heat the oven to 350*F. Grease and flour a 9-by-5-by-3-inch loaf pan.
Beat sugar and butter together until well blended.
With the mixer on low speed, add the salt, vanilla extract, baking soda, baking powder, and cocoa. Mix until blended.
Add the eggs, one at a time, beating well after each addition.
Add about one-third of the flour and half of the milk and mix on low speed until blended.
Add another one-third of the flour and the remaining milk and mix until well blended.
Add the remaining flour and mix until blended. Do not over-beat.
Pour the batter into the prepared loaf pan and spread evenly.
Bake for about 60 to 65 minutes, or until a toothpick inserted in the center comes out clean.
Remove to a rack to cool in the pan for about 10 minutes.
Carefully remove the cake from the pan and cool completely on a rack.
Decorate as desired and enjoy!
Heat the oven to 350*F. Grease and flour a 9-by-5-by-3-inch loaf pan.
Beat sugar and butter together until well blended.
With the mixer on low speed, add the salt, vanilla extract, baking soda, baking powder, and cocoa. Mix until blended.
Add the eggs, one at a time, beating well after each addition.
Add about one-third of the flour and half of the milk and mix on low speed until blended.
Add another one-third of the flour and the remaining milk and mix until well blended.
Add the remaining flour and mix until blended. Do not over-beat.
Pour the batter into the prepared loaf pan and spread evenly.
Bake for about 60 to 65 minutes, or until a toothpick inserted in the center comes out clean.
Remove to a rack to cool in the pan for about 10 minutes.
Carefully remove the cake from the pan and cool completely on a rack.
Decorate as desired and enjoy!
