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Ingredients:
1 3/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
1/2 cup sour cream
1/2 cup milk
1/2 cup crushed peppermint candies or candy canes
For the Glaze:
1 cup powdered sugar
2-3 tablespoons milk
1/4 teaspoon peppermint extract
Extra crushed peppermint candies (for garnish)
Directions:
1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and peppermint extract.
4. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream and milk, beginning and ending with the dry ingredients. Fold in the crushed peppermint candies.
5. Pour the batter into the prepared loaf pan and smooth the top. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
6. Make the Glaze: In a small bowl, whisk together the powdered sugar, milk, and peppermint extract until smooth. Drizzle over the cooled bread and sprinkle with extra crushed peppermint candies.
Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 15 minutes (including cooling)
Kcal: 280 kcal per slice | Servings: 10
