Go Back
–+ servings
Chocolate Peppermint Bread

Irresistibly Moist Chocolate Peppermint Bread for the Holidays

This Chocolate Peppermint Bread is a must-try festive treat that combines rich cocoa and refreshing peppermint in a moist, delicious loaf.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 30 minutes
Total Time 1 hour 45 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 1 stick Butter Use softened butter for easy creaming.
  • ⅓ cup White Sugar Can be replaced with coconut sugar for a lower glycemic option.
  • ⅔ cup Brown Sugar Light or dark brown sugar can be used interchangeably.
  • 3 large Eggs Use free-range eggs for best flavor.
  • ¼ tsp Peppermint Extract Do not exceed this measurement to avoid overpowering the bread.
  • 1 ⅓ cups All-Purpose Flour Substitute with gluten-free flour for a gluten-free version.
  • ⅔ cup Cocoa Powder Dutch-processed cocoa can be used for a richer taste.
  • 2 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tsp Espresso Powder Optional but recommended.
  • ¾ cup Milk Whole or 2% milk can be used; plant-based milk options are also suitable.
  • ½ cup Dark Chocolate Chips Substitute with white chocolate for a different flavor.
  • pinch Salt Balances sweetness.
For the Frosting
  • 2 cups Powdered Sugar For the frosting.
  • 4 tbsp Milk for Frosting Helps achieve a creamy consistency for the frosting.
  • 1 tbsp Greek Yogurt Can be substituted with sour cream.
  • 3 tbsp Crushed Candy Canes Use chocolate mint candies for variation.

Equipment

  • Loaf pan
  • Mixing bowl
  • Electric Mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. Cream the softened stick of butter with ⅓ cup of white sugar and ⅔ cup of brown sugar for 2-3 minutes until light and fluffy.
  3. Incorporate 2 tsp of baking powder, 1 tsp of baking soda, 1 tsp of espresso powder, ⅔ cup of cocoa powder, and a pinch of salt. Blend for 1-2 minutes.
  4. Mix in 3 eggs and ¼ tsp of peppermint extract, beating until fully combined for about 1-2 minutes.
  5. Gradually add 1 ⅓ cups of all-purpose flour and ¾ cup of milk in alternating increments, mixing until just combined.
  6. Fold in ½ cup of dark chocolate chips with a rubber spatula.
  7. Prepare a loaf pan by greasing it or lining it with parchment paper, then pour in the batter.
  8. Bake in the preheated oven for 50-60 minutes or until a toothpick inserted comes out clean.
  9. While the bread cools, prepare frosting by mixing 2 cups of powdered sugar, 4 tbsp of milk, and 1 tbsp of Greek yogurt until smooth.
  10. Frost the cooled bread and sprinkle with 3 tbsp of crushed candy canes.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 12gSaturated Fat: 7gCholesterol: 80mgSodium: 150mgPotassium: 180mgFiber: 1gSugar: 18gVitamin A: 500IUCalcium: 30mgIron: 1mg

Notes

Ensure ingredients are at room temperature for optimal mixing. Avoid overmixing for a tender texture.

Tried this recipe?

Let us know how it was!