Go Back
–+ servings
Chocolate Peppermint Bread

Indulgent Chocolate Peppermint Bread for Festive Moments

This Chocolate Peppermint Bread combines rich chocolate and refreshing peppermint flavors, perfect for the holiday season.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 20 minutes
Total Time 1 hour 40 minutes
Servings: 10 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 1.5 cups all-purpose flour or gluten-free flour blend
  • 0.5 cups unsweetened cocoa powder Dutch-processed for deeper flavor
  • 1 teaspoon baking soda ensure it's fresh
  • 1 teaspoon baking powder double-acting variety preferred
  • 0.5 teaspoon salt balances sweetness
  • 0.75 cups granulated sugar adjust to taste
  • 0.5 cups light brown sugar can use dark brown
  • 0.75 cups buttermilk substitute with milk plus 1 tablespoon acid
  • 0.33 cups vegetable oil can substitute with melted coconut oil
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract pure extract preferred
  • 1 cups boiling water activates cocoa
  • 1 cups semi-sweet chocolate chips or milk/dark chocolate
  • 0.5 cups crushed peppermint candies can use chocolate-covered
  • 0.5 teaspoon peppermint extract use sparingly
For the Glaze
  • 1 cups powdered sugar sift before mixing
  • 2 tablespoons milk adjust for desired thickness
  • 1 pinch salt balances sweetness

Equipment

  • Loaf Pan
  • Mixing bowls
  • Whisk
  • spatula

Method
 

Baking Instructions
  1. Preheat oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
  2. In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt until no clumps remain.
  3. In another bowl, blend granulated sugar and brown sugar until lump-free.
  4. Whisk buttermilk, vegetable oil, eggs, vanilla extract, and peppermint extract together until smooth.
  5. Gradually fold the wet ingredients into the dry ingredients until just combined.
  6. Stir in boiling water until mixed, the batter will be thin.
  7. Fold in chocolate chips and crushed peppermint candies, reserving some for topping.
  8. Pour batter into the loaf pan and bake for 55-65 minutes until a toothpick comes out clean.
  9. Cool in the pan for 10-15 minutes, then transfer to a wire rack.
  10. Whisk together powdered sugar, milk, peppermint extract, and salt for the glaze.
  11. Drizzle glaze over cooled bread and sprinkle with reserved crushed peppermint candies.
  12. Allow glaze to set for 15-20 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 180mgPotassium: 150mgFiber: 2gSugar: 15gVitamin A: 300IUCalcium: 50mgIron: 1mg

Notes

Use high-quality ingredients for the best flavor and be cautious with peppermint extract to avoid overpowering the recipe.

Tried this recipe?

Let us know how it was!