Chocolate Peppermint Bread is a rich, moist, and festive treat perfect for the holiday season. Infused with deep chocolate flavor and a refreshing peppermint twist, this loaf is topped with a drizzle of chocolate and crushed peppermint candies for extra crunch. Whether served as a dessert or enjoyed with a cup of hot cocoa, this bread is a must-try for peppermint lovers!
Why You’ll Love This Recipe
- Rich & Moist: A soft chocolate loaf with the perfect balance of peppermint.
- Festive & Fun: Great for holiday gatherings, gifts, or a cozy winter treat.
- Easy to Make: Simple ingredients and no special equipment needed.
- Customizable: Add mix-ins like chocolate chips or nuts for extra texture.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Cocoa powder
- Baking powder
- Baking soda
- Salt
- Granulated sugar
- Eggs
- Milk or buttermilk
- Vegetable oil or melted butter
- Peppermint extract
- Vanilla extract
- Chocolate chips (optional)
- Crushed peppermint candies (for topping)
Directions
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- Mix dry ingredients: In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and sugar.
- Combine wet ingredients: In another bowl, whisk eggs, milk, oil, peppermint extract, and vanilla extract.
- Mix the batter: Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Fold in chocolate chips if using.
- Bake: Pour the batter into the prepared loaf pan and bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & decorate: Let the bread cool completely before drizzling with melted chocolate and sprinkling crushed peppermint candies on top.
- Slice & enjoy!
Servings and Timing
- Servings: 8-10 slices
- Prep Time: 10 minutes
- Bake Time: 45-55 minutes
- Total Time: About 1 hour
Variations
- Extra Chocolatey: Add an extra handful of chocolate chips to the batter.
- Gluten-Free: Use a gluten-free flour blend for a gluten-free version.
- Dairy-Free: Substitute plant-based milk and dairy-free chocolate.
- Less Sweet: Reduce sugar slightly or use dark chocolate for a richer taste.
Storage/Reheating
- Storage: Keep in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Freezing: Wrap tightly and freeze for up to 3 months. Thaw at room temperature before serving.
- Reheating: Warm slices in the microwave for 10-15 seconds for a fresh-baked taste.
FAQs
Can I use peppermint oil instead of extract?
Yes, but use it sparingly—peppermint oil is much stronger than extract.
How do I prevent my bread from being dry?
Don’t overmix the batter, and be sure to measure ingredients accurately.
Can I make this into muffins instead?
Yes! Bake in a muffin tin at 350°F (175°C) for 18-22 minutes.
What kind of chocolate is best for drizzling?
Melted dark or semi-sweet chocolate works best for a smooth drizzle.
Can I add nuts to this recipe?
Absolutely! Chopped walnuts or pecans would add great texture.
Is this bread overly sweet?
It’s rich but balanced—reduce sugar slightly if you prefer a less sweet bread.
Can I use hot cocoa mix instead of cocoa powder?
Cocoa powder is best for deep chocolate flavor, but hot cocoa mix can work in a pinch.
How do I keep the peppermint candies from melting into the chocolate?
Let the chocolate drizzle cool slightly before sprinkling the candies on top.
Can I make this without eggs?
Yes! Try using applesauce or flax eggs as an egg replacement.
What pairs well with chocolate peppermint bread?
A cup of coffee, hot chocolate, or a scoop of vanilla ice cream makes a perfect pairing!
Conclusion
Chocolate Peppermint Bread is a delightful holiday treat that combines rich chocolate flavor with a cool peppermint twist. Easy to make and perfect for sharing, this bread is great for holiday brunches, dessert tables, or even as a homemade gift. Try it today and enjoy a slice of festive goodness!
PrintChocolate Peppermint Bread
This Chocolate Peppermint Bread is moist, fudgy, and packed with chocolate flavor, with a hint of refreshing peppermint. Topped with a drizzle of white chocolate and crushed candy canes, it’s the perfect dessert or snack for the holiday season!
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf (8-10 slices) 1x
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Ingredients
For the Bread:
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- ¾ cup buttermilk (or whole milk)
- ½ cup mini chocolate chips
For the Topping:
- ½ cup white chocolate chips (or semisweet chocolate)
- 1 teaspoon coconut oil or butter (for melting)
- ¼ cup crushed candy canes
Instructions
1. Preheat & Prepare the Pan:
- Preheat oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan and line with parchment paper for easy removal.
2. Mix the Dry Ingredients:
- In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
3. Mix the Wet Ingredients:
- In another bowl, whisk sugars, melted butter, eggs, vanilla, and peppermint extract until smooth.
- Stir in the buttermilk until combined.
4. Combine & Add Chocolate Chips:
- Gradually mix the dry ingredients into the wet ingredients.
- Fold in the mini chocolate chips.
5. Bake the Bread:
- Pour the batter into the prepared loaf pan.
- Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
6. Add Toppings:
- Melt white chocolate chips with 1 teaspoon coconut oil in 20-second intervals in the microwave, stirring in between.
- Drizzle over the cooled bread and sprinkle with crushed candy canes.
7. Slice & Enjoy!
- Let the chocolate set before slicing. Serve with hot cocoa for a cozy treat! ☕
Notes
- No Buttermilk? Use regular milk with 1 teaspoon vinegar or lemon juice.
- Peppermint Extract Strength: Start with ½ teaspoon if you prefer a milder mint flavor.
- Storage: Store in an airtight container at room temperature for 3 days or in the fridge for up to a week.