Candy Cane Chocolate Mini Loaves

Taste of Home - - Recipes -

I used left­over candy canes to add pep­per­mint flair to chocolate bread. —Shelly Plat­ten, Amherst, WI Prep: 25 min. • Bake: 35 min. + cool­ing Makes: 8 mini loaves (6 slices each)

1/4 cup but­ter, soft­ened

12/3 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 Tbsp. vanilla ex­tract 1/4 tsp. pep­per­mint ex­tract

31/2 cups all-pur­pose flour

3/4 cup bak­ing co­coa

11/2 tsp. bak­ing soda 1/2 tsp. salt 11/2 cups but­ter­milk 1 cup (6 oz.) minia­ture semisweet chocolate chips


2 oz. white bak­ing chocolate, melted

3 Tbsp. crushed candy canes

1. Pre­heat oven to 350°. Coat eight 5³/4x3x2-in. loaf pans with cook­ing spray. Beat but­ter and sugar un­til crumbly, 2 min­utes. Add egg whites, eggs, cof­fee, yo­gurt, oil and ex­tracts.

2. In an­other bowl, whisk flour, co­coa, bak­ing soda and salt; add to brown sugar mix­ture al­ter­nately with the but­ter­milk, beat­ing well af­ter each ad­di­tion. Fold in chocolate chips.

3. Trans­fer to pre­pared pans. Bake un­til a tooth­pick in­serted in cen­ter comes out clean, 35-40 min­utes. Cool 10 min­utes be­fore re­mov­ing to wire racks to cool com­pletely.

4. Driz­zle melted white bak­ing chocolate over loaves. Sprin­kle with crushed can­dies.

1 slice: 122 cal., 4g fat (2g sat. fat), 11mg chol., 99mg sod., 20g carb.

(11g sug­ars, 1g fiber), 2g pro.

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