Chocolate Peppermint Bread Recipe

Name: Chocolate Peppermint Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Greek Yogurt, Non-fat Plain; 1/2 cups Granulated Sugar; 2 whole Eggs Or Egg Substitute; 1 Tablespoon Vanilla Extract; 1/4 teaspoons Peppermint Extract; 1/4 cups Skim Milk; 1 cup Whole Wheat Pastry Flour; 1/2 cups Unsweetened Cocoa Powder; 2 teaspoons Baking Powder; 1/2 teaspoons Baking Soda; 1/2 teaspoons Salt; 1/3 cups Dark Chocolate And Mint Chocolate Chips (Nestle)

Servings: persons

1 cup Greek Yogurt, Non-fat Plain
1/2 cups Granulated Sugar
2 whole Eggs Or Egg Substitute
1 Tablespoon Vanilla Extract
1/4 teaspoons Peppermint Extract
1/4 cups Skim Milk
1 cup Whole Wheat Pastry Flour
1/2 cups Unsweetened Cocoa Powder
2 teaspoons Baking Powder
1/2 teaspoons Baking Soda
1/2 teaspoons Salt
1/3 cups Dark Chocolate And Mint Chocolate Chips (Nestle)

1
Preheat oven to 350u00b0F.
2
In a medium bowl, mix yogurt, sugar, eggs, vanilla extract, peppermint extract and milk until blended. Set aside.
3
In a large bowl add flour, cocoa powder, baking powder, baking soda and salt. Mix together.
4
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
5
Spoon batter into a greased and floured 9x5-inch loaf pan or 3 mini loaf pans.
6
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.

456

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup Greek Yogurt, Non-fat Plain, 1/2 cups Granulated Sugar, 2 whole Eggs Or Egg Substitute, 1 Tablespoon Vanilla Extract, and more.

Yes, Chocolate Peppermint Bread falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Peppermint Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions