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Chocolate Peppermint Bread

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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!

Ingredients

Scale

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.

Find it online: https://ukfinda.com/chocolate-peppermint-bread/