If you're looking for the perfect holiday treat, this Chocolate Peppermint Bread is it. The rich chocolate combined with the refreshing peppermint creates a flavor that's so good, it's become a regular on my holiday baking list, and you'll want to make it again and again.
When do you add the crushed peppermint to this chocolate loaf? A cocoa loaf baked at 350F with crushed peppermint added at the end. Fold the candy in last and scatter more on the glaze, because peppermint stirred through early just dissolves into the batter.
It’s the perfect way to indulge during the holiday season, and it’s sure to be a hit with friends and family.
Why You'll Love This Chocolate Peppermint Bread
💖 Easy to Make. This recipe is straightforward and requires minimal ingredients, making it a convenient option for anyone looking to bake something special without spending too much time in the kitchen.
If you love sweetbreads, I’ve got a couple more you’ll want to try, like Chocolate Zucchini Bread and Cranberry Orange Bread.
Jump To
- Why You'll Love This Chocolate Peppermint Bread
- 🛒Ingredients
- 🥣How To Make Chocolate Peppermint Bread
- Variations for Chocolate Peppermint Bread
- 📋Tips
- 👨🍳 Equipment Needed to Make Banana Poppy Seed Cake
- 🍱Storage Instructions
- FAQ
- Ways to Serve This Bread
- More Chocolate Recipes You'll Like
- Did You Try This Recipe?
- 📖Recipe
- Before You Go
- Try These Festive Recipes Next
- 💬 Comments
🛒Ingredients
- Butter. Adds richness and helps make the cookies soft and chewy.
- White sugar & brown sugar. White sugar adds sweetness, while brown sugar keeps the cookies moist and gives a slight caramel flavor.
- Eggs. Helps bind everything together, making the cookies light and fluffy.
- Peppermint extract. Gives a cool, minty flavor that’s perfect for holiday treats.
- All-purpose flour. The main ingredient for structure, helping the cookies keep their shape.
- Cocoa powder. Adds a rich, chocolatey flavor to the cookies.
- Baking powder & baking soda. Helps the cookies rise and stay soft.
- Espresso powder. Brings out the chocolate flavor even more, without tasting like coffee.
- Milk. Adds moisture, making the dough smooth and easier to mix.
- Chocolate Chips. Feel free to use dark to semi-sweet chocolate chips.
- Salt & powdered sugar - Salt balances out the sweetness, and powdered sugar is used for a smooth, sweet topping.
- Candy canes. Crushed for that festive peppermint crunch on top.
👩🍳 You'll find the complete list of ingredients below the recipe card.
🥣How To Make Chocolate Peppermint Bread
- Prepare Your Loaf Pan. First things first, preheat your oven to 350°F (175°C). Grease your loaf pan with butter or use a non-stick spray to ensure easy release. This step is crucial to avoid sticking and achieve a perfectly shaped loaf.
- Mix the Wet Ingredients - In a large bowl, cream together the softened butter, white sugar, and brown sugar until light and fluffy. Slowly add the eggs, one at a time, mixing well after each addition.
- Combine the Dry Ingredients. In a medium mixing bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, espresso powder, and salt. This dry ingredients mix will give your bread the right structure and flavor.
- Combine Wet and Dry Ingredients - Gradually add the dry ingredients to the wet mixture, alternating with the milk. Pour in the melted chocolate chips, ensuring everything is well incorporated. Be careful not to overmix; you want the batter to be just combined.
- Bake the Loaf - Pour the bread batter into the prepared loaf pan and bake in the oven for 50-60 minutes or until a toothpick comes out clean. If the top of the loaf starts to brown too quickly, cover it loosely with foil after 30 minutes.
- Cool and Top. Once done, allow it to cool in the pan for about 10 minutes. While cooling, Beat all the ingredients in a mixing bowl beside the crushed candy canes together until the powdered sugar is thoroughly mixed.
Variations for Chocolate Peppermint Bread
- Mini Loaf Pans. Divide the batter into mini loaf pans for individual servings, perfect for gifting.
- White Chocolate Chips. Swap chocolate chips for white chocolate to add a creamy contrast to the peppermint flavor.
- Almond Extract. Replace peppermint extract with almond extract for a different take on this classic recipe.
📋Tips
- Use Room Temperature Ingredients. This helps the batter come together smoothly and evenly.
- Don't Overmix. Once the dry ingredients are added, mix until just combined to avoid a dense loaf.
- Check Your Oven Temperature. Use an oven thermometer to ensure your oven is at the correct temperature for even baking.
👨🍳 Equipment Needed to Make Banana Poppy Seed Cake
- Mixing bowls
- Cake Pan
- Whisk
- Cooling rack
🍱Storage Instructions
If you find yourself with leftovers, don't worry! Chocolate peppermint bread stores and freezes well. Here's how to keep it fresh:
- 🍱To Store. Wrap in plastic wrap and store at room temperature for up to 3 days. This will help retain moisture and keep the it soft.
- 🥶Freezing. Wrap in plastic wrap and aluminum foil, then place it in a freezer-safe bag. It can be frozen for up to 3 months. Simply thaw at room temperature before serving.
- 🔥To Reheat. For a warm slice, heat individual pieces in the microwave for about 10 seconds.
FAQ
Yes, you can leave it out for a plain chocolate bread, or use crushed candy canes stirred into the batter instead for a milder peppermint flavor.
Yes, wrap it tightly and freeze for up to 3 months. Thaw at room temperature before slicing.
Yes, divide the batter into a muffin tin and reduce the bake time to about 18-20 minutes, checking for doneness with a toothpick.
Ways to Serve This Bread
- Warm with a smear of butter for breakfast
- Alongside hot cocoa or coffee during the holidays
- Sliced and gifted in a decorative tin
More Chocolate Recipes You'll Like
📖Recipe
Chocolate Peppermint Bread
Ingredients
For the Chocolate Bread
- 1 stick unsalted butter, softened
- ⅓ cup granulated sugar
- ⅔ cup brown sugar, packed
- 3 large eggs, at room temperature
- ¼ teaspoon peppermint extract
- 1 ⅓ cups all-purpose flour
- ⅔ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon espresso powder, optional but recommended
- ¾ cup whole or 2% milk
- ½ cup semi-sweet chocolate chips
- Pinch salt
For the Peppermint Frosting
- 2 cups powdered sugar
- 4 tablespoons whole or 2% milk
- ¼ teaspoon peppermint extract
- 3 tablespoons crushed candy canes, for topping
Instructions
- Preheat the oven: Set your oven to 350°F (175°C).
- Cream the butter and sugars: In a large mixing bowl, beat room-temperature butter with brown and white sugar using an electric mixer until light and fluffy.⅓ cup granulated sugar, ⅔ cup brown sugar
- Mix dry ingredients: Add baking soda, baking powder, espresso powder, salt, and cocoa powder, salt. Mix until smooth and well combined.1 stick unsalted butter, ⅔ cup unsweetened cocoa powder, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon espresso powder, Pinch salt
- Add eggs and peppermint extract: Beat in the eggs and peppermint extract until fully incorporated.3 large eggs, ¼ teaspoon peppermint extract
- Alternate flour and milk: Gradually add the flour and milk in batches, about ½ cup of flour at a time, mixing well after each addition. This keeps the batter smooth and lump-free.1 ⅓ cups all-purpose flour, ¾ cup whole or 2% milk
- Fold in chocolate chips: Gently fold in chocolate chips with a rubber spatula.½ cup semi-sweet chocolate chips
- Prepare the loaf pan: Line a loaf pan with parchment paper or grease it generously. Pour the batter in evenly.
- Bake the bread: bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. The dark color can be deceiving, so check carefully to avoid an underbaked center.2 cups powdered sugar, 4 tablespoons whole or 2% milk, ¼ teaspoon peppermint extract, 3 tablespoons crushed candy canes
- Make the frosting: While the bread cools, beat together the frosting ingredients (except the crushed candy canes) in a medium bowl until smooth and creamy.
- Frost and serve: Once the bread has cooled completely, spread the frosting over the top and sprinkle with crushed candy canes for a festive finish.
- Slice and enjoy: Slice the bread, pour yourself a cold glass of milk, and enjoy every chocolatey, peppermint-packed bite!
Before You Go
If this recipe made its way to your dinner table, I'd love to hear what you thought! Leaving a ★★★★★ rating and review below helps other readers and supports the work I do here at Cookrita. Thank you so much for being here. ❤️
This recipe was adapted from here.
Try These Festive Recipes Next
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