Chocolate Peppermint Loaf

Preheat oven to 350°F.

In a large bowl, whisk together flour, sugar, cocoa, soda, and salt; set aside.

In a medium bowl, whisk eggs until lightly beaten, then whisk in sour cream, butter, milk, and peppermint extract. Pour wet ingredients into dry ingredients and fold together with a rubber spatula, being careful not to overmix.

Line an 8 1/2 x 4 1/2 inch loaf pan with Reynolds Kitchens^® Parchment Paper with Stay FLAT^® Dispensing and pour batter into pan and bake 40 to 50 minutes until a toothpick inserted at the center comes out clean. Cool in pan 10 minutes, then remove to a rack to cool completely.

Meanwhile, combine powdered sugar, 1/2 teaspoon peppermint extract and hot water to desired consistency. Drizzle over cooled loaf and sprinkle with crushed candies.

Once cooled, wrap your Chocolate Peppermint Loaf in Reynolds Wrap^® Fun Foil^™ to bring joy to everyday moments, potlucks, or give as a gift!