Chocolate Peppermint Bread

Fluffy Vanilla Base, Topped with Chocolate + Peppermint

This bread has become a holiday staple. The base is a vanilla cake that is ultra-fluffy and flavorful without being overly sweet. The crunch from the crushed candy cane creates the perfect addition. 

I love topping my bread with melted chocolate. However, you can also top it with chocolate frosting, vanilla frosting, white chocolate, etc. This recipe can also be made into cupcakes if you prefer that. The cooking time will be different though so be sure to keep an eye on them.

TIP: add ½ teaspoon of coconut oil to your chocolate before melting. This makes the chocolate a lot easier to work with and spreads a lot more evenly.

Sugar: I used coconut sugar to keep this recipe refined-sugar-free. Any granulated sugar will work. Be sure it is granulated, liquid sweeteners such as maple syrup won’t work.

Vegan butter: any vegan butter will work. If you aren’t vegan traditional butter also works. You could also use liquid oil.

Applesauce: I always use unsweetened applesauce. If you don’t want to use applesauce, you could use mashed banana, pumpkin, mashed sweet potato, or oil. I wouldn’t recommend substituting the applesauce though

Almond flour: I haven’t tested any other flours. The closest flour would be oat flour.

Nondairy milk: I used unsweetened almond milk. Any nondairy milk will work. If you aren’t vegan, traditional milk also works.

All-purpose flour: I haven’t tested any other flours. You could probably use a 1:1 gluten-free flour.

Chocolate: any chocolate will work. You could also top with anything else such as frosting

Candy cane: I love using crushed candy canes for the peppermint taste. However, you could use sprinkles or any other toppings.

Ingredients:

• Vegan butter

• Sugar

• Applesauce

• Nondairy milk

• Baking powder

• All-purpose flour

• Almond flour

• Candy canes

• Chocolate

Recipe:

• 3 tablespoons vegan butter

• 1/3 cup sugar

• ½ cup applesauce

• ¼ cup nondairy milk

• 2 teaspoons baking powder

• 2/3 cup all-purpose flour

• 1/3 cup almond flour

• 1 cup chocolate

• 3-4 crushed candy canes

Directions:

1.    Preheat the oven to 350 degrees Fahrenheit.

2.    Line a baking pan with parchment paper or spray with cooking spray.

3.    In a bowl melt the butter. Add in the sugar, applesauce, and nondairy milk. Stir well.

4.    Add in the baking powder, all-purpose flour, and almond flour. Stir until a batter is formed.

5.    Transfer to the baking pan.

6.    Bake for 30-35 minutes.

7.    Once cooled, top with the melted chocolate and crushed candy cane.

Be sure to store the bread in the refrigerator or freezer. The bread should last up to 5 days in the refrigerator. You can prep a large batch and store in the freezer. It should last for a month minimum.

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If you ever have any questions about a recipe or substitutions, don’t hesitate to reach out!