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To make this bakery-style chocolate peppermint loaf, you will need: - 1 ¾ cups all-purpose flour - ½ cup unsweetened cocoa powder - 1 teaspoon baking soda - ½ teaspoon salt - 1 cup granulated sugar - ½ cup packed brown sugar - ¾ cup unsalted butter, softened - 3 large eggs - 1 teaspoon vanilla extract - ½ teaspoon peppermint extract - 1 cup buttermilk (add vinegar to milk if needed) You can enhance the loaf with these fun add-ins: - ½ cup mini chocolate chips For a sweet finish, gather these glaze ingredients: - 1 cup powdered sugar - 2 tablespoons milk - ½ teaspoon peppermint extract - A few drops of food coloring (optional) Start by preheating your oven to 350°F (175°C). Take a 9x5-inch loaf pan and grease it lightly. You can also line it with parchment paper for easy removal later. In a medium bowl, whisk together the following dry ingredients: - 1 ¾ cups all-purpose flour - ½ cup unsweetened cocoa powder - 1 teaspoon baking soda - ½ teaspoon salt Make sure these ingredients are mixed well. Set this aside while you prepare the wet ingredients. In a large bowl, cream together: - ¾ cup unsalted butter, softened - 1 cup granulated sugar - ½ cup packed brown sugar Beat this mixture until it looks light and fluffy. This will take about 3 to 5 minutes. Next, add 3 large eggs into the butter-sugar mix. Do this one at a time, mixing well after each addition. Then, stir in: - 1 teaspoon vanilla extract - ½ teaspoon peppermint extract Mix until everything is well combined. Now, it's time to mix the dry and wet ingredients. Gradually add the dry mixture to the wet mix. Alternate with: - 1 cup buttermilk Start by adding 1/3 of the dry mix, then half of the buttermilk. Repeat this process, finishing with the dry ingredients. Mix just until combined. If you like, fold in: - ½ cup mini chocolate chips Pour the batter into your prepared loaf pan. Use a spatula to smooth the top. Place it in your oven and bake for 50-60 minutes. Check if it's done by inserting a toothpick in the center. It should come out clean. While the loaf cools, prepare the glaze. In a small bowl, mix together: - 1 cup powdered sugar - 2 tablespoons milk - ½ teaspoon peppermint extract Stir until smooth. If you want, add a few drops of food coloring for a festive touch. Once the loaf has cooled completely, drizzle the glaze over the top. Finish by sprinkling crushed peppermint candies for a lovely look. Baking time is key for a moist loaf. Bake for 50 to 60 minutes at 350°F. To check if it's done, use a toothpick. Insert it into the center of the loaf. If it comes out clean, your loaf is ready. If not, give it a few more minutes and check again. Overmixing can make your loaf dense. Mix the batter until just combined. When adding dry ingredients, alternate with buttermilk. Start with dry, then half the buttermilk, and repeat. This method helps keep the loaf light and fluffy. Remember, lumps are okay! Let your loaf cool in the pan for about 10 minutes. This helps it set. Then, move it to a wire rack. Cooling on the rack allows air to circulate. This prevents sogginess. Avoid cutting too soon; wait until it’s completely cool. Your glaze should be smooth and pourable. Mix powdered sugar, milk, and peppermint extract. If it’s too thick, add a drop more milk. If it’s too thin, add more powdered sugar. For fun, add food coloring for a festive look. Drizzle it over the cooled loaf for a sweet finish. {{image_4}} You can switch up the flavors in your chocolate peppermint loaf. Try adding orange zest for a citrus twist. Another option is to use almond extract instead of peppermint. You can even mix in some espresso powder for a rich coffee flavor. Each of these changes brings a new taste that can surprise your guests. For a lighter version, you can use whole wheat flour instead of all-purpose flour. This adds fiber and nutrients. You can also swap the granulated sugar for coconut sugar or a sugar substitute. If you want to cut down on fat, use applesauce or Greek yogurt in place of some butter. These choices keep the loaf moist and tasty. Get creative with your toppings! Instead of crushed peppermint, try using chopped nuts or mini marshmallows. You can also drizzle melted dark chocolate over the loaf for a decadent touch. If you want a different glaze, mix in some orange juice or coffee instead of milk. This adds a unique flavor and makes your loaf stand out. To keep your chocolate peppermint loaf fresh, store it in an airtight container. This will protect it from air and moisture. You can also wrap it tightly in plastic wrap. Make sure to place it at room temperature for the best flavor. If you want to keep it longer, consider refrigeration. However, this may change the texture slightly. Freezing is a great option if you have leftovers. First, let the loaf cool completely. Then, wrap it tightly in plastic wrap and aluminum foil. This double layer prevents freezer burn. You can freeze the loaf for up to three months. When you're ready to enjoy it, simply thaw it in the fridge overnight. To reheat, slice the loaf into pieces. Place the slices on a microwave-safe plate. Heat them in the microwave for 10 to 15 seconds. This will warm them up without drying them out. If you prefer, you can use an oven. Preheat it to 350°F (175°C) and warm the slices for about 5 to 10 minutes. Enjoy your warm, cozy treat! Yes, you can. If you don't have buttermilk, you can make your own. Just mix 1 cup of milk with 1 tablespoon of vinegar. Let it sit for 5 to 10 minutes. This will give you a similar taste and texture. To store your loaf, wrap it tightly in plastic wrap. You can also use aluminum foil. Place it in an airtight container. Keep it at room temperature for up to 3 days. For longer storage, refrigerate it. You can freeze it for up to 3 months. Yes, you can use other flours. Whole wheat flour is a good choice. It will change the texture a bit. Gluten-free flour blends can also work. Just make sure they have a binding agent to help the loaf hold together. If you don't have peppermint extract, you can use vanilla extract. Almond extract is another option. It won’t be minty but will still add flavor. Try adding a bit of crushed mint leaves if you have fresh mint on hand. The glaze will last for about 1 week in the fridge. Keep it in an airtight container. If it thickens too much, just add a splash of milk to thin it out. This blog post covered all you need to know to make a delicious chocolate peppermint loaf. We looked at ingredients, step-by-step baking instructions, helpful tips, and cool variations. Storing your loaf properly keeps it fresh and tasty. Remember, baking takes practice, so don’t worry if it isn’t perfect the first time. Enjoy experimenting and make this loaf your own! Happy baking!

Bakery-Style Chocolate Peppermint Loaf with Glaze

Indulge in the festive flavors of this Bakery-Style Chocolate Peppermint Loaf that's perfect for holiday gatherings! With rich chocolate and refreshing peppermint, this easy recipe combines simple ingredients for a deliciously moist loaf. Follow our step-by-step guide to create the perfect treat topped with a delightful glaze and crushed peppermint candies. Click through to explore this festive recipe and impress your friends and family!
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Ingredients
  

1 ¾ cups all-purpose flour

½ cup unsweetened cocoa powder

1 teaspoon baking soda

½ teaspoon salt

1 cup granulated sugar

½ cup packed brown sugar

¾ cup unsalted butter, softened to room temperature

3 large eggs

1 teaspoon vanilla extract

½ teaspoon peppermint extract

1 cup buttermilk (you can make your own by adding a splash of vinegar to milk)

½ cup mini chocolate chips (optional but recommended)

½ cup crushed peppermint candies (for topping)

For the Glaze:

1 cup powdered sugar

2 tablespoons milk

½ teaspoon peppermint extract

A few drops of food coloring (optional for a festive appearance)

Instructions
 

Preheat your oven to 350°F (175°C). Prepare a 9x5-inch loaf pan by greasing it lightly or lining it with parchment paper for easy removal.

    In a medium mixing bowl, thoroughly whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Set this mixture aside as you prepare the rest of the ingredients.

      In a large mixing bowl, cream the softened unsalted butter with granulated sugar and brown sugar. Beat the mixture until it becomes light and fluffy, which should take about 3 to 5 minutes.

        Add the eggs into the butter-sugar mixture one at a time. Ensure each egg is fully incorporated before adding the next. Then mix in the vanilla extract and peppermint extract until everything is well blended.

          Gradually add the dry ingredient mixture to the creamy mixture, alternating with the buttermilk. Start by adding 1/3 of the dry ingredients, followed by half of the buttermilk, then repeat until everything is combined, finishing with the dry ingredients. Mix until just incorporated; avoid over-mixing. If you’re using mini chocolate chips, gently fold them into the batter at this stage.

            Pour the batter into the prepared loaf pan, using a spatula to smooth the top for an even finish.

              Place the loaf pan into the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it towards the end of baking time for best results.

                After baking, let the loaf cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.

                  While the loaf is cooling, prepare the glaze by mixing the powdered sugar, milk, and peppermint extract in a small bowl until you achieve a smooth consistency. If you want to add some festive flair, mix in a few drops of food coloring.

                    Once the loaf is completely cool, drizzle the prepared glaze over the top and generously sprinkle with crushed peppermint candies for a delightful and eye-catching finish.

                      Prep Time: 20 minutes | Total Time: 1 hour 20 minutes | Servings: Approximately 10 slices

                        - Presentation Tips: Slice the loaf neatly and serve on a festive platter. Consider garnishing each slice with additional crushed peppermint or a sprig of mint for an elegant touch.