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Chocolate Peppermint Bread

Irresistible Chocolate Peppermint Bread – Your New Holiday Favorite

This Chocolate Peppermint Bread is a delightful holiday treat that combines rich chocolate and refreshing peppermint flavors, perfect for sharing.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 30 minutes
Total Time 1 hour 45 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 1/2 cup Butter provides moisture and richness; substitute with plant-based butter for a dairy-free option
  • 1 cup White Sugar adds sweetness and texture; brown sugar can enhance flavor for a deeper taste
  • 1/2 cup Brown Sugar contributes to moisture and a slight caramel flavor; use equally in place of white sugar if needed
  • 2 large Eggs binds ingredients together and provides structure; flax eggs can work for a vegan alternative
  • 1 teaspoon Peppermint Extract impacts the signature mint flavor; don’t exceed the recommended amount
  • 2 cups All-Purpose Flour gives structure to the bread; a 1:1 gluten-free flour blend can be used for a gluten-free option
  • 3/4 cup Cocoa Powder adds rich chocolate flavor; ensure you use unsweetened for best results
  • 1 tablespoon Baking Powder helps the bread rise; make sure it’s fresh for optimal leavening
  • 1 teaspoon Baking Soda works in tandem with baking powder for a light texture
  • 1 teaspoon Espresso Powder enhances chocolate flavor without adding coffee taste; can be omitted if preferred
  • 1 cup Milk adds moisture; almond or oat milk can be a great dairy-free substitute
  • 1 cup Dark Chocolate Chips provides bursts of melted chocolate throughout; feel free to swap with white or milk chocolate chips based on taste
  • 1/2 teaspoon Salt balances flavors and enhances sweetness
For the Frosting
  • 1 cup Powdered Sugar used for frosting; substitute with coconut powdered sugar for a non-refined option
  • 2 tablespoons Milk (for frosting) adds creaminess; non-dairy milk can be used if necessary
  • 1/4 cup Greek Yogurt adds moisture and a tangy contrast; replace with sour cream or omit if undesired
For the Topping
  • 1/2 cup Crushed Candy Canes provides a crunchy topping and visual appeal; can also be replaced with chocolate sprinkles

Equipment

  • Mixing bowl
  • loaf pan
  • Electric mixer
  • Measuring cups
  • Spatula
  • Toothpick

Method
 

Step‑By‑Step Instructions
  1. Preheat your oven to 350°F (177°C). Gather your mixing bowl and measuring cups.
  2. In a large mixing bowl, combine softened butter with both white and brown sugar. Beat them until light and fluffy—about 3-5 minutes.
  3. Add the baking powder, baking soda, espresso powder, cocoa powder, and salt to the butter mixture. Stir until well combined.
  4. Crack the eggs and pour in the peppermint extract, mixing until fully blended.
  5. Alternately add the flour and milk to the batter, mixing gently until just combined.
  6. Fold in the dark chocolate chips until evenly distributed throughout the batter.
  7. Pour the batter into a parchment-lined or greased loaf pan, filling it about three-quarters full.
  8. Bake for 50-60 minutes. Check for doneness by inserting a toothpick; it should come out clean.
  9. While the bread bakes, make the frosting by combining powdered sugar, milk, peppermint extract, and Greek yogurt. Beat until smooth.
  10. Once cooled, frost the top of the bread with the prepared mixture and sprinkle crushed candy cane pieces over the frosting.
  11. Slice your Chocolate Peppermint Bread into thick pieces and serve it warm or at room temperature.

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 33gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 180mgPotassium: 100mgFiber: 2gSugar: 15gVitamin A: 400IUCalcium: 30mgIron: 1.5mg

Notes

Ensure ingredients are at room temperature for better incorporation. Don't overmix to avoid a dense loaf. Use fresh leavening agents for optimal rise. Cool before frosting to prevent melting. For presentation, coarsely crushed candy canes work best.

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