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Gluten-Free Chocolate Peppermint Bread

stack of three slices of gluten-free chocolate peppermint bread on plate.

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Rich and moist Gluten-Free Chocolate Peppermint Bread is a must-have holiday treat! This sweet chocolaty loaf is vegan, allergy-free, and perfect for gifting! Made with cocoa powder and chocolate chips, peppermint extract, and a simple peppermint icing with crushed candy cane pieces! This easy quick bread recipe is better than the Trader Joe's baking mix!

Ingredients

Scale

Peppermint Icing:

Instructions

  1. Preheat the oven to 350°F.
  2. In a large mixing bowl, whisk together the dry ingredients, including the gluten-free flour, baking powder, salt, granulated sugar, and brown sugar until combined.
  3. Add the vegan yogurt, oil, peppermint extract, and chocolate chips to the bowl and mix together. Slowly add in the non-dairy milk, one tablespoon at a time, until the batter is easily mixed and pourable, but still thick.
  4. Line an 8x4 loaf pan with parchment paper or grease the pan very well with oil. Pour the batter evenly into the prepared loaf pan and smooth out the top.
  5. Bake the loaf in the oven for 45-50 minutes, just until a toothpick or metal cake tester comes out mostly clean. The top and edges should be set.
  6. Remove the chocolate peppermint bread from the oven and let it cool slightly in the pan for 10-15 minutes before gently lifting the loaf out of the pan, using the edges of the parchment paper, and placing it on a wire rack to cool completely before adding the icing.
  7. Make the icing by adding the peppermint extract and 2 teaspoons of water to the powdered sugar. Mix well to combine. if the icing is too thick, add more water, too thin, add more powdered sugar.
  8. Use a spoon to make zig-zag drizzles over the top of the cooled bread loaf. While the icing is still wet, sprinkle and slightly press in the crushed peppermint pieces.
  9. Once the icing has set, slice the bread before serving or store for later use.

Notes

  • If using a 9x5 loaf pan, you may need to reduce the cooking time by 5-10 minutes.
  • Store leftovers at room temperature in a closed container for 4-5 days. Store it longer when placed in the fridge for about 7-10 days, in a closed container.
  • Freeze the bread by first slicing the loaf, wrapping, and freezing each slice individually or together tightly with foil, and then placed in a plastic freezer bag. You can also wrap a baked and undecorated loaf. Defrost in the fridge overnight before adding the icing and crushed candy when ready to serve. Best if used within 4-5 months.

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