Ingredients

The following ingredients have 1 Servings
  • ½ cup butter (softened)
  • 1 cup sugar
  • 2 eggs
  • 1 cup sour cream
  • 1 ¾ cups all purpose flour
  • ½ cup cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • ½ cup chocolate chips
  • 1 tsp peppermint extract
  • 1 ⅓ cups chocolate chips
  • ½ cup heavy whipping cream
  • ¼ cup butter
  • ¼ tsp peppermint extract
  • 2 crushed candy canes

Instruction

  • Cream butter and sugar together. Add in eggs and sour cream, beating until smooth and creamy.
  • Add in dry ingredients and mix until all combined. Stir in chocolate chips and peppermint extract.
  • Spoon batter into a well greased loaf pan. Bake in a preheated 350 degree oven for 50-55 minutes, until toothpick inserted in center comes out clean.
  • Let bread rest in pan for 20 minutes before removing to cool completely.
  • For the chocolate glaze: White bread is baking, make the chocolate glaze.
  • Pour chocolate in a medium sized bowl. Set aside. Melt butter in a small saucepan over medium heat.
  • Add in cream when butter is just about melted. Increase heat slightly and using a whisk, stir constantly, but gently. Heat until mixture just barely comes to a boil.
  • Pour over chocolate in bowl. Stirring gently, combining the chocolate with the butter-cream mixture until it's smooth.
  • Add in the peppermint extract and stir to combine. Let chocolate sit on the counter to cool while the bread is baking.
  • Once bread has cooled, drizzle spoonfuls of the glaze over the top, allowing it to drip down the sides as you'd like. I like the chocolate to be fairly cool at this point, so I spread enough on top to cover the bread, then drizzled it around so that some would go down the sides.
  • Top with crushed candy canes. Enjoy!