A delicious chocolate loaf loaded with Andes mints. Our double chocolate Andes mints loaf is decadent, delicious, and super easy to make! If you like the combination of chocolate and mint flavors you’ll love this bread. Make a loaf for a Christmas brunch!
You might also like our lemon loaf, our double chocolate pumpkin bread, or our triple chocolate peppermint cookies (dipped in chocolate and sprinkled with chopped candy canes)!
Watch our step by step video!
I love a good double chocolate loaf of bread. The bits of chocolate on top and inside are a must. And, let’s be honest, this is anything but bread. This is a decadent dessert/cake. Loaded with chocolate chips and Andes mints, this double chocolate loaf is perfect for chocolate mint lovers and tastes delicious.
Double Chocolate Andes Mints Loaf
The key to a delicious moist loaf of bread is NOT over baking the bread. The sweet spot for this loaf is between 45 minutes and 50 minutes of baking time. Let it stand in pan just long enough to sprinkle chopped Andes mints over the top, then remove from the pan and let cool. The easiest way to transfer the bread from the loaf pan to the rack is by lining the pan with parchment paper before baking, and lifting the parchment paper to release the bread after baking.
Let the loaf cool before slicing. Serve slices warm (heat in microwave for a few seconds for gooey chocolate) or room temperature (for chocolate chunks).
If you want to take it up a notch, serve slices warm with a scoop of vanilla ice cream.
Andes Mint Bread Ingredients
- 2 eggs
- 1/2 cup butter: melted
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 1 cup (8 oz.) sour cream
- 1 cup all purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup chocolate chips: divided
- Andes mints: 1 box of candies, unwrapped and chopped
How To Make A Double Chocolate Andes Mint Loaf
Line a 9″x5″ loaf pan with strips of parchment paper, making it easier to transfer the baked loaf to a cooling rack. Lightly spray the paper with non stick cooking spray.
Mix eggs, sugar, melted butter, sour cream and vanilla together in a large mixing bowl.
Combine dry ingredients and mix into wet ingredients.
Add 1/2 cup chocolate chips and 1/2 cup chopped Andes mints candies and stir. Spoon/pour batter into prepared baking pan.
Sprinkle with 1/4 cup chocolate chips.
Bake for 45-50 minutes at 350 degrees.
As soon as the loaf comes out of the oven sprinkle with 1/4 cup Andes mints (chopped). Let cool 5 minutes then lift the parchment paper to release the loaf from the pan and transfer to a wire rack.
Store leftover slices in an airtight container. Reheat in microwave for 5-8 seconds for a warm, gooey slice.
Andes Mints Bread
Double Chocolate Andes Mints Bread
Equipment
- 9"x5" loaf pan
- parchment paper
Ingredients
- 2 eggs
- 1/2 cup butter melted
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 1 cup sour cream 8 oz. container
- 1 cup flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup chocolate chips divided
- 28 pieces Andes mints 1 box, unwrapped and chopped
Instructions
- Line a 9"x5" loaf pan with strips of parchment paper, making it easier to transfer the baked loaf to a cooling rack. Lightly spray the paper with non stick cooking spray.
- Mix eggs, sugar, melted butter, sour cream and vanilla together.
- Combine dry ingredients and mix into wet ingredients.
- Add 1/2 cup chocolate chips and 1/2 cup chopped Andes mints candies. Spoon batter into prepared baking pan.
- Sprinkle with 1/4 cup chocolate chips.
- Bake for 45-50 minutes at 350 degrees.
- As soon as the loaf comes out of the oven sprinkle with 1/4 cup Andes mints (chopped). Let cool 5 minuteds then lift the parchment paper to release the loaf from the pan and transfer to a cooling rack.
Notes
Nutrition
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