Ingredients
- All-purpose flour: 2 1/2 cups
- Granulated sugar: 1 cup
- Unsweetened cocoa powder: 1/2 cup
- Baking soda: 1 teaspoon
- Salt: 1/2 teaspoon
- Eggs: 2 large
- Vegetable oil: 1/2 cup
- Buttermilk: 1 cup
- Peppermint extract: 1 teaspoon
- Crushed peppermint candies: 1/2 cup
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- Step 2: In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
- Step 3: In a separate bowl, whisk together eggs, oil, buttermilk, and peppermint extract.
- Step 4: Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Step 5: Gently fold in the crushed peppermint candies.
- Step 6: Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Store the cooled bread tightly wrapped at room temperature for up to 3 days or in the refrigerator for up to a week to maintain its moisture.
- For a warm, melty treat, microwave a slice for 15-20 seconds, or until heated through.
- Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream for an extra festive dessert.
- To prevent the peppermint candies from sinking, toss them with a tablespoon of flour before folding them into the batter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American