Once upon a time, I planted several varieties of mint in my garden. Peppermint, orange mint, lemon mint, chocolate mint, grapefruit mint were some of the minty inhabitants that grew peacefully together in lush, fragrant bunches in a separate bed. Than spearmint came to town and scared all the others away.
The spearmint in my garden is so aggressive, it’s like a science fiction movie where something doubles in size in minutes. Years ago, I installed one plant in a bed. The spearmint now takes over 1/3 of my enclosed garden and has spread outside the enclosure. One year I ripped 90% of it out and it came back the next year more abundant than ever.
Guests are not allowed to leave without a bunch of fresh spearmint stalks. I show up at other people’s homes with bunches in hand. At our place, spearmint gets used regularly in flower bouquets, iced teas, flavored water drinks, cocktails, and garnishes and I still cannot think of enough ways to use it all. I can hear it laughing at me at night as I’m trying to think up ways to outsmart it.
So that’s my ongoing spearmint drama. This recipe comes together in a shorter time than it took to explain all that.
I also promise this sweet quick bread does not taste like toothpaste. Fresh spearmint and mini chocolate chips flavor a loaf cake that is easy to throw together. I boosted the flavor by adding spearmint oil to the batter but it’s not necessary.
Slice the quick bread and toast it in the oven for a breakfast treat or snack. I brought it to a dinner party and the hostess toasted it and served it with ice cream. It was so perfectly delicious for a summer evening.
Of course, if you do not have spearmint, use regular fresh mint or any other variety you have one hand.
I went back and forth about what flavor glaze to top the quick bread with. Using spearmint would make the taste too minty. I also briefly contemplated lemon but was very happy with the chocolate flavor. It beautifully balances out the power of the mint flavor.
Spearmint Chocolate Chip Quick Bread
Ingredients
For the Bread:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 stick or 1/2 cup unsalted butter room temperature
- 3/4 cup white granulated sugar
- 2 eggs
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon spearmint or mint extract optional but I like to add it for a nice flavor boost
- 1 cup mini chocolate chips
- 1/2 cup chopped fresh spearmint
For the Cocoa Glaze:
- 1/2 cup powdered sugar
- 2 tablespoons cocoa powder I used the dark variety
- 2 tablespoons milk or water
- Mint leaves for garnish
Instructions
Make the bread:
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Preheat the oven to 350 degrees F.
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Grease and flour a small (9" x 4" x 2") loaf pan and set aside.
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Place the flour, baking powder, and salt into a separate bowl and whisk together. Set aside.
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In a stand mixer or with a hand mixer, cream together the unsalted butter and sugar until creamy, about 3 minutes.
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Add the eggs one after the other, making sure the first one is thoroughly combined before adding the next.
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Add the extracts and blend.
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Turn the mixer speed down to low and gradually add the dry ingredients until thoroughly combined.
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Mix in the chocolate chips and the chopped mint.
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Transfer the mixture to the greased loaf pan.
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Place in the oven and bake for 40 to 45 minutes until the top becomes golden brown or until a knife inserted in the middle to the bread comes out clean.
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Remove from oven and let the bread cool in the pan for 15 minutes.
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Remove the bread from the pan and place on a cooling rack standing on a parchment paper-lined baking sheet. Let the bread cool completely before glazing.
Make the Glaze:
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Whisk together the powdered sugar, cocoa. Add the milk or water and wish until combine.
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The glaze should be pourable but not too thick or too watery. If the glaze is too thick, add more milk or water. If the glaze is too thin add more powdered sugar one tablespoon at a time until the glaze achieves the desired consistency.
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Pour the glaze evenly over the cooled bread. Press a few fresh mint leaves into the glaze on the top of the bread for decoration, if desired.
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When the glaze has completely hardened, plate, slice and serve.
