Chocolate Peppermint Bread

A few weeks ago, I bought a bag of crushed peppermint to decorate gingerbread cookies.  I had a bunch leftover and since then, whenever I see the bag, all I can think is how good they would taste in some sort of chocolatey bread.  So I gathered my favorite ingredients and made it happen!

This bread turned out insanely soft, perfectly moist, with a rich chocolatey flavor and a hint of peppermint gooeyness.  While it might be a little harder to find crushed peppermint now then it was a few weeks ago, I promise your efforts will be rewarded.  In fact, if you can't find it already crushed, buy peppermints and crush them yourself.  You WANT to make this bread.

Chocolate Peppermint Bread

Ingredients:
2 tbsp chia seeds
1/4 cup + 2 tbsp liquid (I used flax milk - use milk, milk alternative or just water)
1 cup applesauce
1/4 cup coconut oil, melted
1/4 cup maple syrup
1 tbsp vanilla
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 cups whole wheat pastry flour
1/3 cup cocoa powder
1/2 cup + 2 tbsp crushed peppermint

Directions: 

  1. In a small mug, cup or bowl, mix chia seeds and liquid and let sit for 5-10 minutes.
  2. Preheat oven to 350 degrees F and grease or spray a loaf pan for baking. 
  3. In a small mixing bowl, add applesauce, melted coconut oil, maple syrup and vanilla and mix to combine.  Add chia seed/liquid mixture and stir to combine.  
  4. In a large mixing bowl, add baking powder, baking soda, salt, flour, cocoa powder and 1/2 cup peppermint and mix well.
  5. Add wet ingredients to dry and stir until just combined.  
  6. Pour into loaf pan.  Batter will be thick; use spatula to spread into pan.  Sprinkle remaining 2 tbsp of crushed peppermint on top.
  7. Bake for 40 minutes.  Allow to cool before removing from pan and slicing.

I hope you enjoy this as much as we did.  Let me know if you try it!  

Emily Fonnesbeck RD, CD