Mint Chocolate Quick Bread
This mint chocolate quick bread is soft, moist, and bursting with fresh spearmint flavor. Sweetened with your choice of sugar and topped with a dark chocolate glaze, it’s a refreshing twist on a classic treat—perfect for using garden mint in a delicious new way!
Equipment
- 2 mixing bowls.
- 1 loaf pan
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup white or brown sugar
- 1 tbsp baking powder
- ½ tsp salt
Wet Ingredients
- 1 large egg
- 1 cup milk
- ⅓ cup vegetable oil
- ½ tsp vanilla extract
- ½ tsp mint or spearmint extract
- ½ cup chopped fresh mint or spearmint
- 1 cup mini chocolate chips
For the Chocolate Glaze
- ½ cup powdered sugar
- 2 tbsp cocoa powder
- 2 tbsp milk
- 1-2 sprigs fresh mint or spearmint leaves (for garnish)
Instructions
For the Batter
- Preheat oven to 350°F (175°C). Grease or line a 9x5-inch loaf pan with parchment paper.
- Mix dry ingredients in a large bowl: flour, sugar, baking powder, and salt.
- Whisk wet ingredients in a separate bowl: egg, milk, oil, vanilla, mint extract, and chopped fresh spearmint.
- Combine wet and dry ingredients. Stir gently until just combined. Fold in chocolate chips.
- Pour batter into prepared pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
For the Chocolate Glaze
- Make glaze by whisking powdered sugar, cocoa powder, and milk/water until smooth. Drizzle over cooled loaf.
For the Garnish
- Garnish with mint leaves. Slice and enjoy!