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Chocolate Peppermint Bread

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  • Author: clara
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 1 loaf (8-10 slices) 1x
  • Category: Dessert, Snack
  • Method: Baking
  • Cuisine: American

Description

This Chocolate Peppermint Bread is moist, fudgy, and packed with chocolate flavor, with a hint of refreshing peppermint. Topped with a drizzle of white chocolate and crushed candy canes, it’s the perfect dessert or snack for the holiday season!

Ingredients

Units Scale

For the Bread:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 3/4 cup buttermilk (or whole milk)
  • 1/2 cup mini chocolate chips

For the Topping:

  • 1/2 cup white chocolate chips (or semisweet chocolate)
  • 1 teaspoon coconut oil or butter (for melting)
  • 1/4 cup crushed candy canes

Instructions

1. Preheat & Prepare the Pan:

  • Preheat oven to 350°F (175°C).
  • Grease a 9×5-inch loaf pan and line with parchment paper for easy removal.

2. Mix the Dry Ingredients:

  • In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.

3. Mix the Wet Ingredients:

  • In another bowl, whisk sugars, melted butter, eggs, vanilla, and peppermint extract until smooth.
  • Stir in the buttermilk until combined.

4. Combine & Add Chocolate Chips:

  • Gradually mix the dry ingredients into the wet ingredients.
  • Fold in the mini chocolate chips.

5. Bake the Bread:

  • Pour the batter into the prepared loaf pan.
  • Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
  • Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

6. Add Toppings:

  • Melt white chocolate chips with 1 teaspoon coconut oil in 20-second intervals in the microwave, stirring in between.
  • Drizzle over the cooled bread and sprinkle with crushed candy canes.

7. Slice & Enjoy!

  • Let the chocolate set before slicing. Serve with hot cocoa for a cozy treat! ☕

Notes

  • No Buttermilk? Use regular milk with 1 teaspoon vinegar or lemon juice.
  • Peppermint Extract Strength: Start with ½ teaspoon if you prefer a milder mint flavor.
  • Storage: Store in an airtight container at room temperature for 3 days or in the fridge for up to a week.

Find it online: https://recipe.ukfinda.com/chocolate-peppermint-bread.htm