Peppermint Quick Bread

Are you still looking for a fast, last-minute recipe to bring along to a holiday party? We've all been there, but when you're vegan, celiac, or another #customeater, that quick, surefire recipe can seem out of reach.

Here's my first successful treat-style quick bread, perfect with peppermint for the winter holidays, perfect with strawberries or red hot candies for valentine's and beyond. And really, chocolate is perfect anytime.

Mixing bowl to slicing, this recipe takes under an hour (only 27 minutes in the oven) and makes three gift-sized loaves at once: one for you, one to bring along, and one to freeze for another occasion.

Happy baking, and happy holidays!


200 grams rice flour (I use a 50/50 blend of superfine white and brown rices)

80 grams potato starch

2 tsp psyllium

1 tsp guar gum

1/4 tsp salt

1/4 cup cocoa powder

1 tsp allspice

2 Tbsp cornstarch

2 tsp baking powder

1/2 tsp baking soda

3/4 cup water

1/2 cup unsweetened jarred applesauce

2 ounces canola oil

1 tsp vanilla

2 tsp white vinegar

1 ounce chopped semisweet or dark baking chocolate

up to 4 ounces crushed peppermint hard candy


Preheat the oven to 350 degrees F.

In a medium bowl, combine all dry ingredients. Stir together with a wooden spoon.

Add the wet ingredients to the middle of the dry ingredients and stir to incorporate evenly into a thick batter.

At the end, stir in the chocolate and peppermint bits.

Scoop the batter into three paper non-greased gift-sized loaf pans (approximately 4x5 inch size) or into one large (9x5) greased metal loaf pan and spread the tops smooth with a spatula.

Bake the loaves for 27 minutes, then remove to a wire rack and cook completely before wrapping and delivering as a gift or before slicing.

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