This Chocolate Peppermint Bread is a festive holiday treat that combines rich chocolate flavors with a refreshing peppermint twist. Topped with creamy frosting and crushed candy canes, it’s the perfect dessert or snack to get you in the holiday spirit.
Why You’ll Love This Recipe
- Combines chocolate and peppermint for the ultimate holiday flavor.
- Topped with a creamy frosting and candy canes for a festive finish.
- Perfect for gifting, parties, or as a seasonal snack.
- Moist, rich, and easy to make!
Ingredients
For the Bread:
- 1 stick (½ cup) butter, softened
- ⅓ cup white sugar
- ⅔ cup brown sugar
- 3 large eggs
- ¼ teaspoon peppermint extract
- 1⅓ cups all-purpose flour
- ⅔ cup cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon espresso powder
- ¾ cup milk (whole or 2%)
- ½ cup dark chocolate chips
- Pinch of salt
For the Frosting:
- 2 cups powdered sugar
- 4 tablespoons milk (whole or 2%)
- ¼ teaspoon peppermint extract
- 1 tablespoon Greek yogurt
- 3 tablespoons crushed candy canes
Step-by-Step Instructions
Prepare the Oven and Pan
- Preheat your oven to 350°F (175°C).
- Line an 8×4-inch loaf pan with parchment paper or grease it generously to prevent sticking.
Make the Bread Batter
- In a mixing bowl, cream the softened butter, white sugar, and brown sugar with an electric mixer until smooth and well combined.
- Add the baking powder, baking soda, espresso powder, cocoa powder, and a pinch of salt. Mix until blended.
- Beat in the eggs, one at a time, followed by the peppermint extract.
- Gradually alternate adding the flour and milk to the batter, starting with ½ cup of flour at a time and mixing after each addition. Repeat until all the flour and milk are incorporated.
- Fold in the dark chocolate chips using a rubber spatula.
Bake the Bread
- Pour the batter into the prepared loaf pan, spreading it evenly.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. The dark color of the bread can be misleading, so check carefully to ensure the center is fully cooked.
- Remove the bread from the oven and let it cool completely in the pan on a wire rack.
Make the Frosting
- In a medium mixing bowl, combine the powdered sugar, milk, peppermint extract, and Greek yogurt. Beat until smooth and creamy.
Decorate the Bread
- Once the bread is fully cooled, spread the frosting evenly over the top.
- Sprinkle crushed candy canes over the frosting for a festive touch.
Serve and Enjoy
- Slice the bread and serve it with a cold glass of milk or a warm cup of cocoa.
Kitchen Equipment Needed
- Mixing bowls
- Electric hand or stand mixer
- Rubber spatula
- Measuring cups and spoons
- 8×4-inch loaf pan
- Parchment paper
- Wire cooling rack
Serving and Storage Tips
- Serving: Serve at room temperature or slightly warmed. Perfect as a snack, dessert, or holiday breakfast treat.
- Storage: Store the bread in an airtight container in the refrigerator for up to 5 days. Let it come to room temperature before serving.
- Freezing: Freeze unfrosted bread wrapped tightly in plastic wrap for up to 2 months. Thaw in the fridge, then frost and decorate before serving.
Variations
- Extra Chocolate: Add white chocolate chips or peppermint-flavored chocolate chips to the batter.
- Glaze Alternative: Replace the frosting with a simple powdered sugar glaze for a lighter option.
- Nutty Addition: Mix ¼ cup of chopped pecans or walnuts into the batter for added crunch.
Helpful Notes
- Make sure the butter is softened for a smooth batter and creamier consistency.
- The espresso powder enhances the chocolate flavor but can be omitted if preferred.
- Be patient when baking—this bread’s dark color can make it look done when it isn’t. Test the center with a toothpick for doneness.
Frequently Asked Questions
1. Can I use peppermint oil instead of extract?
Yes, but use it sparingly—peppermint oil is much more concentrated. Start with just a drop or two.
2. Can I use regular yogurt instead of Greek yogurt for the frosting?
Yes, but Greek yogurt’s thickness helps create a creamier texture. If using regular yogurt, reduce the milk slightly.
3. What if I don’t have candy canes?
You can substitute crushed peppermint candies or skip the topping altogether.
4. Can I use a different pan size?
Yes, but adjust the baking time accordingly. For example, a larger loaf pan may bake faster, while a smaller one will take longer.
5. Can I make this bread dairy-free?
Substitute non-dairy butter, milk, and yogurt for a dairy-free version.
This Chocolate Peppermint Bread is the perfect holiday bake, combining festive flavors with rich, chocolatey goodness. Whether you’re gifting it or enjoying it yourself, it’s sure to be a hit!
