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–+ servings
chocolate peppermint bread batter.

Chocolate Peppermint Bread

Enjoy the ultimate holiday treat with this ultra-moist Chocolate Peppermint Bread! Rich chocolate flavor meets refreshing peppermint for a festive, bakery-worthy loaf that's perfect for sharing.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Baking, Breakfast, Dessert
Servings 10 slices

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 of 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 of 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!
Tried this recipe?Let us know how it was!