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–+ servings
Chocolate Peppermint Bread

Irresistibly Decadent Chocolate Peppermint Bread Recipe

This Chocolate Peppermint Bread is a festive and moist treat perfect for holiday gatherings and gifts.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 2 cups all-purpose flour can substitute with gluten-free flour mix
  • ¾ cup unsweetened cocoa powder opt for Dutch-processed for deeper taste
  • 1 teaspoon baking soda ensure it’s fresh for optimal results
  • 1 teaspoon baking powder check expiration date for effectiveness
  • ½ teaspoon salt use sea salt for subtle texture difference
  • 1 cup granulated sugar brown sugar can be used for moister texture
  • ½ cup light brown sugar can replace entirely with granulated sugar
  • 1 cup buttermilk substitute with milk plus 1 tablespoon of vinegar
  • ½ cup vegetable oil can be replaced with melted coconut oil
  • 2 large eggs can be replaced with flax eggs for vegan option
  • 1 teaspoon vanilla extract use pure vanilla for best taste
  • 1 cup boiling water essential for moist batter
  • 1 cup semi-sweet chocolate chips swap with dark chocolate for deeper flavor
  • ½ cup crushed peppermint candies store-bought or homemade both work
  • ¼ teaspoon peppermint extract use sparingly, as it can be overpowering
For the Glaze
  • 1 cup powdered sugar use icing sugar for quick glazing
  • 2 tablespoons milk almond or soy milk can be used as non-dairy
  • a pinch of salt balances sweetness in the glaze

Equipment

  • 9x5 inch loaf pan
  • Mixing bowls
  • Whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
  2. Whisk together flour, cocoa powder, baking soda, baking powder, and salt in a bowl.
  3. Mix granulated sugar and light brown sugar in a separate bowl until fluffy.
  4. Whisk together buttermilk, vegetable oil, eggs, vanilla extract, and peppermint extract until combined.
  5. Gradually add the wet mixture to the dry ingredients, folding gently until just combined.
  6. Add boiling water to the batter, mixing until thin but well incorporated.
  7. Fold in chocolate chips and crushed peppermint, reserving some for topping.
  8. Pour the batter into the prepared loaf pan and sprinkle the reserved toppings on.
  9. Bake for 55-65 minutes until a toothpick inserted comes out clean.
  10. Cool the bread in the pan for 10-15 minutes, then transfer to a wire rack.
  11. Whisk together powdered sugar, milk, peppermint extract, and a pinch of salt to make the glaze.
  12. Drizzle the glaze over the cooled bread and let it set before slicing.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 32gProtein: 3gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 2IUCalcium: 4mgIron: 8mg

Notes

Use high-quality cocoa powder and chocolate chips to enhance flavor. Allow the bread to cool completely before slicing.

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