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Candy Cane Chocolate Loaves

When I had a bunch of leftover candy canes after the holidays, I was inspired to use them up by adding them to a chocolate bread. Coffee and cocoa intensify the flavor. —Shelly Platten, Amherst, Wisconsin
  • Total Time
    Prep: 25 min. Bake: 50 min. + cooling
  • Makes
    3 loaves (12 slices each)

Ingredients

  • 1/4 cup butter, softened
  • 1-2/3 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 tablespoon vanilla extract
  • 1/4 teaspoon peppermint extract
  • 3-1/2 cups all-purpose flour
  • 3/4 cup baking cocoa
  • 1-1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1-1/2 cups buttermilk
  • 1 cup miniature semisweet chocolate chips
  • TOPPING:
  • 2 ounces white baking chocolate, melted
  • 3 tablespoons crushed candy canes

Directions

  • Preheat oven to 350°. Coat three 8x4-in. loaf pans with cooking spray. In a large bowl, beat butter and brown sugar until crumbly, about 2 minutes. Add egg whites, eggs, coffee, yogurt, oil and extracts until blended.
  • In another bowl, whisk flour, cocoa, baking soda and salt; add to brown sugar mixture alternately with buttermilk, beating well after each addition. Fold in chocolate chips.
  • Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely.
  • Drizzle melted white baking chocolate over loaves. Sprinkle with crushed candies.
Nutrition Facts
1 slice: 162 calories, 5g fat (2g saturated fat), 16mg cholesterol, 124mg sodium, 26g carbohydrate (15g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

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