Peppermint Bark Loaf
A moist chocolate peppermint loaf topped with creamy peppermint cream-cheese frosting and crushed candy-cane pieces—perfect for holiday gatherings.
Equipment
Ingredients
Cake layers
butter (melted)
115 g
brown sugar
200 g
vanilla extract
5 ml
peppermint extract
1.25 ml
plain Greek yogurt
120 g
milk
120 ml
egg
2 piece
all-purpose flour
156 g
cocoa powder
30 g
baking soda
5 g
baking powder
1.2 g
salt
3 g
chocolate chips
85 g
Cream cheese frosting
cream cheese
225 g
powdered sugar
240 g
vanilla extract
5 ml
peppermint extract
2.5 ml
milk
15 ml
Instructions
Preheat oven
Heat the oven to 175°C.
Mix wet ingredients
Combine melted butter, brown sugar, vanilla, peppermint extract, yogurt, milk, and eggs.
Mix dry ingredients
Add flour, cocoa powder, baking soda, baking powder, and salt to the wet mixture.
Add chocolate chips
Fold in the chocolate chips until evenly distributed.
Prepare loaf pan
Line a loaf pan with parchment paper.
Pour batter
Transfer the batter into the prepared loaf pan.
Bake loaf
Bake the loaf until a toothpick inserted in the center comes out clean.
Cool loaf
Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Prepare frosting
Beat together cream cheese, powdered sugar, vanilla, peppermint extract, and milk until smooth.
Frost and decorate
Spread the frosting over the cooled loaf and sprinkle with crushed peppermint pieces.
Original recipe
Storage
Store frosted loaf covered in the refrigerator. Unfrosted slices can be frozen for up to 1 month.
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