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Gluten-Free Peppermint Chocolate Quick-bread

  • Author: Paige
  • Prep Time: 20
  • Cook Time: 55
  • Total Time: 1 hour 15 minutes
  • Yield: 1 loaf quick bread

Description

like Christmas in a bread! Gluten-free, and full of yummy holiday flavor!


Ingredients

Cake:

  • 1 cup of freshly brewed warm coffee

  • 1 cup of hot water

  • 2 tsp of vanilla extract

  • 1 tsp of salt

  • 2 large eggs

  • ½ cup of vegetable or coconut oil (melted)

  • 2 tsp of baking soda

  • 2 tsp of baking powder

  • ¾ cup of cocoa powder

  • 2 cups of gluten-free flour (bobs red mill 1:1 is a great one!)

  • 2 cups of granulated sugar

  • 1 cup of peppermint candy crumbles ½ in the cake the other for topping

Icing:

  • ⅓ cup of cashew, almond milk or regular milk or milk alternative

  • 2 ½ cups of powdered sugar

  • 1 tsp of vanilla extract

  • ½ tsp of salt

  • ¼ cup of peppermint crumbles for topping


Instructions

 

  1. Preheat your oven to 350° F and grease your loaf pan with butter, gently tap in 1 tsp of cocoa powder to coat your loaf pan (this allows a quick release after baking)

  2. Brew your 1 cup of coffee and start heating your 1 cup of hot water

  3. In your bowl using a stand mixer or hand mixer, combine your oil, warm coffee, and hot water; mix until the bowl is cool to the touch (this is important, you don’t want to scramble your eggs in step 5)

  4. When your bowl is cool to the touch, add in your sugar, baking powder, baking soda, vanilla, and cocoa powder

  5. Once those items are combined and your bowl is even cooler to the touch, add in your two large eggs

  6. Combine the eggs into your mixture and then add in your 2 cups of flour ½ cup at a time until the batter is smooth

  7. In a blender or food processor, pulse 2 cups of peppermint candies (you can also buy store-bought pieces), until they are the size of peas to sea salt

  8. Using a rubber spatula, fold in your ½ cup of peppermint candy until equally distributed in your batter

  9. Pour your batter into a loaf pan until you have a ¾” from the top edge of the pan

  10. Top with another spoonful of peppermint candy and bake for 55 minutes or until a toothpick inserted into the center comes out clean

  11. Let the loaf cool for about 1 hour 

  12. While your quick-bread is cooling, mix together your icing ingredients. This icing will be thick in texture, so it won’t run over the cake too much

  13. Once your loaf is fully cool, pour your icing over the cake and top with peppermint crumbles

  14. Slice and enjoy!


Keywords: gluten-free peppermint chocolate cake

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