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.