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By Hungry Blonde
Gluten-Free Thin Mint Sugar Cookie Bread
9 steps
Prep:10minCook:50min
If you're a mint + chocolate lover, this Thin Mint Sugar Cookie Bread is the dessert for you. Soft & fluffy cake bread with the flavor of peppermint, chocolate chips, and a silky chocolate glaze. Gluten-free!
Updated at: Tue, 03 May 2022 20:11:22 GMT
Nutrition balance score
Unbalanced
Glycemic Index
67
Moderate
Glycemic Load
40
High
Nutrition per serving
Calories385.7 kcal (19%)
Total Fat16.5 g (24%)
Carbs59.7 g (23%)
Sugars40.3 g (45%)
Protein2.8 g (6%)
Sodium234.2 mg (12%)
Fiber1.7 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Instructions
Step 1
Preheat oven to 350 degrees
Step 2
In a large bowl mix together butter and sugar, then add in egg and peppermint extract. Lastly mix in milk until all wet ingredients fully combined
Step 3
In a separate bowl mix together flour, baking powder, baking soda and salt
Step 4
Add dry ingredients to wet ingredients and mix just until combined
Step 5
Fold in the chocolate chips and sprinkles. Don’t over-mix so the sprinkles don’t bleed
Step 6
Transfer batter to a parchment-lined + greased 8½x4½ inch loaf pan and bake for 45-50 minutes**, or until a toothpick comes out clean. Be sure not to over-bake!
Step 7
Let cool for 20 minutes in pan, then use a butter knife along edges to remove and transfer to a cooling rack. Let cool completely before topping with glaze
Step 8
To make the glaze, combine powdered sugar and cocoa powder well, then whisk in milk until a smooth consistency, adding more milk if needed
Step 9
Pour/spread glaze over the bread
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