BreadThis 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
For the Bread:
1 ½ cups all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
¾ cup granulated sugar
½ cup brown sugar, packed
½ cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
1 teaspoon peppermint extract
¾ cup buttermilk (or whole milk)
½ cup mini chocolate chips
For the Topping:
½ cup white chocolate chips (or semisweet chocolate)
1 teaspoon coconut oil or butter (for melting)
¼ cup crushed candy canes
Instructions
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper for easy removal
In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt
In another bowl, whisk sugars, melted butter, eggs, vanilla, and peppermint extract until smooth. Stir in the buttermilk until combined
Gradually mix the dry ingredients into the wet ingredients. Fold in the mini chocolate chips
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
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
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
FAQs
Can I make this ahead of time? Yes! You can bake it a day or two ahead and add the topping just before serving
Can I freeze Chocolate Peppermint Bread? Absolutely. Wrap the cooled loaf (without the topping) tightly in plastic and freeze for up to 2 months
Can I use regular chocolate chips instead of white chocolate? Yes! Use semisweet or dark chocolate if you prefer
Is peppermint extract necessary? It adds a festive flavor, but you can skip it or reduce the amount for a more classic chocolate loaf
Chocolate Peppermint
- Total Time: 15 minutes
- Yield: 1 loaf (8–10 slices
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
For the Bread:
1 ½ cups all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
¾ cup granulated sugar
½ cup brown sugar, packed
½ cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
1 teaspoon peppermint extract
¾ cup buttermilk (or whole milk)
½ cup mini chocolate chips
For the Topping:
½ cup white chocolate chips (or semisweet chocolate)
1 teaspoon coconut oil or butter (for melting)
¼ cup crushed candy canes
Instructions
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper for easy removal
In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt
In another bowl, whisk sugars, melted butter, eggs, vanilla, and peppermint extract until smooth. Stir in the buttermilk until combined
Gradually mix the dry ingredients into the wet ingredients. Fold in the mini chocolate chips
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
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
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
- Prep Time: 15 minutes
Nutrition
- Calories: ~290
- Protein: ~4g