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+ servings

White Chocolate Peppermint Bread

Dairy-free dessert bread that has a delicate peppermint flavor, white chocolate chips swirled throughout, and a peppermint candy cane crumble on top.
Course desssert
Cuisine American
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 1 loaf


Peppermint Bread -

  • 1/4 cup coconut oil
  • 3/4 cup coconut sugar
  • 2 eggs
  • 1 cup dairy-free yogurt
  • 1 cup apple sauce
  • 1 tsp peppermint extract
  • 1 2/3 cup AP flour
  • 2 tsp baking powder
  • 1/2 tsp sea salt
  • 1/2 cup dairy-free white chocolate chips
  • 4 candy canes, crushed


  • 1 1/2 cups confectioners sugar
  • 4 Tbsp unsweetened almond milk (or water)
  • 2 tsp vanilla extract


  • Preheat the oven to 350 degrees and grease a loaf pan. 
  • Combine coconut oil and sugar to a mixer and blend until smooth. Add eggs,  dairy-free yogurt, peppermint extract, and applesauce. Mix well.
  • In a separate bowl, combine flour, baking powder, and salt. Slowly add the dry to the wet bowl while the mixer is stirring on medium speed. Mix until combined.
  • Stir in 2 crushed candy canes and white chocolate chips. Pour the mixture into the greased loaf pan. Bake for 50-55 minutes. Check the center with a toothpick, when it comes out clean it's done!
  • Check the bread with a toothpick, remove from oven. Let cool for 10 minutes, remove from pan and finish cooling on a wire rack for 15 minutes.

Glaze -

  • Whisk together confectioners sugar, almond milk, vanilla extract, and a pinch of salt. Poke holes all over the loaf, and pour half the glaze over the bread. Let the glaze harden for 5 minutes and then pour the rest of the glaze over the bread. Immediately sprinkle 2 crushed candy canes over the icing while it's still soft. Let the bread cool completely.