Chocolate Peppermint Bread
This festive Chocolate Peppermint Bread is rich, moist, and bursting with holiday cheer! A perfect blend of deep cocoa flavor and cool peppermint makes every bite irresistible. Enjoy it for breakfast, dessert, or gift it to loved ones — this easy loaf is the ultimate holiday treat everyone will love!
Ingredients
- Essential Ingredients
- 1 ¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 cup sugar granulated or brown
- 1 tsp baking powder or ½ tsp baking soda
- ½ tsp salt
- 2 large eggs room temperature
- ½ cup butter or oil melted
- ¾ cup milk or buttermilk
- 1 tsp peppermint extract
- ½ cup chocolate chips or chunks optional
- Optional Toppings
- Crushed candy canes
- Powdered sugar or glaze
Instructions
- Step 1: Prepare the Batter
- In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, and salt.
- In another bowl, combine eggs, melted butter (or oil), milk, and peppermint extract.
- Gradually mix wet ingredients into dry until just combined.
- Fold in chocolate chips or chunks for extra richness.
- Step 2: Bake the Bread
- Preheat oven to 350°F (175°C).
- Grease a 9x5-inch loaf pan or line it with parchment paper.
- Pour batter into the pan and smooth the top.
- Optional: Sprinkle crushed candy canes on top for a festive crunch.
- Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
- Step 3: Cool & Serve
- Let the bread cool in the pan for 10–15 minutes before transferring to a wire rack.
- Drizzle with glaze or dust with powdered sugar if desired.
- Slice and serve warm or at room temperature.
Notes
- Use room-temperature ingredients for a smoother batter.
- Avoid overmixing to keep the bread soft and tender.
- Start small with peppermint extract—it’s strong and can easily overpower the chocolate.
- Store properly: Keep in an airtight container for 3–4 days or freeze for up to 2 months.