Candy Cane Chocolate Mini Loaves
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.