The Pioneer Woman Tasty Kitchen
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Chocolate Peppermint Bread

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Level: Easy

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Description

A rich, chocolaty, peppermint-flavored quick bread filled with mint chocolate chips.

Ingredients

  • 1 cup Greek Yogurt, Non-fat Plain
  • ½ cups Granulated Sugar
  • 2 whole Eggs Or Egg Substitute
  • 1 Tablespoon Vanilla Extract
  • ¼ teaspoons Peppermint Extract
  • ¼ cups Skim Milk
  • 1 cup Whole Wheat Pastry Flour
  • ½ cups Unsweetened Cocoa Powder
  • 2 teaspoons Baking Powder
  • ½ teaspoons Baking Soda
  • ½ teaspoons Salt
  • ⅓ cups Dark Chocolate And Mint Chocolate Chips (Nestle)

Preparation

Preheat oven to 350°F.

In a medium bowl, mix yogurt, sugar, eggs, vanilla extract, peppermint extract and milk until blended. Set aside.

In a large bowl add flour, cocoa powder, baking powder, baking soda and salt. Mix together.

Make a well in the center of the flour mixture and slowly incorporate the yogurt mixture but be careful not to over mix. Fold in chocolate chips

Spoon batter into a greased and floured 9×5-inch loaf pan or 3 mini loaf pans.

Bake for 50 minutes to 1 hour for 1 large loaf or 30-35 minutes for mini loaves, or until a wooden pick inserted into center comes out clean. If the bread starts to get too brown, cover it loosely with a sheet of aluminum foil to prevent excessive browning. When done, remove bread from the oven. Cool in pan on a wire rack for 10 minutes then remove bread from pan to a wire rack to finish cooling.

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