Chocolate. Peppermint. Coffee.
Sounds like a Peppermint Mocha from Starbucks doesn’t it? Except technically Starbucks says their stuff isn’t gluten free and this beauty most definitely is!
This is what we’ve got here. Moist cake…er, I mean bread…yes, we’re going to call it “bread” so we can rationalize eating this at 7:30 a.m…
Super chocolately, a touch of peppermint, a hint of coffee to bring it all together. Did I mention that’s a white chocolate drizzle?
Want to see more? Yeah, me too.
- ½ cup white rice flour
- ¼ cup sorghum flour
- ¼ cup tapioca flour
- ½ cup baking cocoa
- ¾ teaspoon xanthan gum
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 6 tablespoons butter, softened
- ¾ cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon peppermint extract
- ½ cup buttermilk
- ¼ cup strongly brewed coffee
- ½ cup white chocolate chips, melted
- 3 candy canes, lightly crushed
- Preheat oven to 325 degrees.
- Line bottom & sides of 9X5-inch bread pan with parchment paper (tip: turn pan upside down, "wrap" parchment over it to shape it, flip right side up and parchment should fit perfectly inside). Grease or spray with cooking spray & lightly rice flour. Set aside.
- In small bowl mix together white rice flour, sorghum flour, tapioca flour, cocoa, xanthan gum, baking soda, and salt. Set aside.
- In mixing bowl cream butter together butter & sugar. Beat in eggs, vanilla, and peppermint.
- Combine coffee and buttermilk.
- Alternate beating in the flours and buttermilk mixture, starting and ending with the flour mixture.
- Pour into prepared pan. Bake 40-50 minutes until loaf springs back after being touched lightly with your finger and toothpick comes out clean.
- Cool 10 minutes in the pan then remove to wire rack to cool completely.
- Drizzle white chocolate over the top. Sprinkle with crushed candy canes.