Ingredients
- All-purpose flour: 2 1/2 cups
- Granulated sugar: 1 cup
- Unsweetened cocoa powder: 1/2 cup
- Baking soda: 1 teaspoon
- Salt: 1/2 teaspoon
- Buttermilk: 1 cup
- Vegetable oil: 1/4 cup
- Peppermint extract: 1 teaspoon
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- Step 2: In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
- Step 3: In a separate bowl, combine buttermilk, oil, and peppermint extract.
- Step 4: Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Step 5: Pour batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Step 6: Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- To keep your bread moist, store it tightly wrapped at room temperature for up to 3 days, or in the refrigerator for longer storage.
- For a warm, comforting treat, slice the bread and gently toast it before serving.
- This bread is delightful on its own, but a dollop of whipped cream or a scoop of vanilla ice cream elevates it to a decadent dessert.
- Don't overmix the batter—a few streaks of flour are okay to ensure a tender loaf.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American