Peppermint Crumb Quick Bread
White chocolate chips with peppermint extract in the bread, plus some extra crushed peppermint candy on top to give it some crunch. What else could we ask for?
Ingredients
- 1½ cups All purpose flour
- ½ cup Granulated sugar
- ¾ teaspoon Baking soda
- ½ teaspoon Baking powder
- 1 pinch Salt
- ½ cup White chocolate chips
- 1 large Egg - room temperature
- ½ cup Greek yogurt - plain
- ⅓ cup Milk - 2% room temperature
- ⅓ cup Vegetable oil
- 1 teaspoon Peppermint extract
- 2 tablespoon Crushed candy canes
Instructions
- Pre-heat oven to 350F (180C) and grease and flour a 9 inch loaf pan.
- In a large bowl whisk together the flour, sugar, baking powder, baking soda and salt. Mix in the white chocolate chips.
- In a medium bowl beat together the egg, yogurt, milk, peppermint extract and oil until combined. Add the wet ingredients to the dry and stir just until combined.
- Pour the batter into the loaf pan, bake for about 45-50 minutes or until a toothpick comes out clean.
- When ready, let the bread cool in the pan for about 10 minutes, then sprinkle crushed peppermint candy on top of the loaf and transfer it onto a cooling rack to finish cooling completely. Enjoy!
Notes
This Peppermint loaf can be stored at room temperature. Let the bread cool completely then place it in an airtight container or wrap tightly in plastic wrap. It will last for about 2-3 days. It will keep up to 4-5 days in the fridge.
Peppermint bread can also be frozen. Let the bread cool completely before freezing. Wrap it tightly in plastic wrap, then place in an airtight freezer bag. The bread will keep for up to two months. Thaw the bread overnight in the fridge or on the counter top before consuming.
Nutrition
Calories: 2028kcalCarbohydrates: 334gProtein: 66gFat: 46gSaturated Fat: 23gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 242mgSodium: 1624mgPotassium: 908mgFiber: 5gSugar: 183gVitamin A: 455IUVitamin C: 1mgCalcium: 584mgIron: 11mg
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