Peppermint Bread

By Rhea Graham

Prep Time: 30 min(s) Bake Time: 30 min(s) Total Time: 60 min(s) Servings: It depends how big you cut the slices, but a lot!

This recipe is a little harder than the others and a little bit confusing, do not worry though, you got this!


1 1/2 cup Flour

1 tsp Baking Soda

1 tsp Baking Powder

1/4 tsp Salt

1/2 cup Cocoa Powder

3/4 cup Sugar

3/4 cup Unsalted Butter

3 Eggs

1 tsp Vanilla Extract

1 tsp Peppermint Extract

1 tbs Brown Sugar

1/2 cup Whole Milk


Step 1:

Preheat the oven to 350 F and grease a 12” by 8” by 2” pan (or something around that), set aside.

Step 2:

Combine the Flour, Baking Soda, Baking Powder, Cocoa Powder, and Salt in a bowl.

Step 3:

In a different bowl blend Sugar and Butter together until smooth, add in 2 of the eggs, the extracts, and the Brown Sugar, do not add the milk yet.

Step 4:

Combine the Dry Mix and the Milk; alternate by pouring in 1/4(ish) of the mix and 1/4(ish) of the milk, blending until smooth. Add in the 3rd egg.

Step 5:

The mix will be thick and a little bit gelatinous. Pour it into the pan and spread evenly.

Step 6:

This is the hard part, pay attention. Bake the bread for 10 minutes at 350 F then take it out of the oven. Quickly turn the oven heat down to 250 F and put the bread back in for another 20 minutes. When doing this do not wait for the oven to cool down before putting the bread back in.

Step 7:

Take the bread out of the oven and let it cool in the pan for a few minutes before taking the bread out of the pan. The bread is very crumbly so be careful.

Step 8:

The bread is especially scrumptious when it is served hot, topped with some whipped cream.

Please let me know what you think! This recipe is still in progress, so please tell me how it can improve!

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