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.
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.
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.