Chocolate Peppermint Bread Recipe
If you’re searching for a festive bake that combines rich chocolate with cool, tingly mint, you have to try Chocolate Peppermint Bread. This beautifully moist loaf brings together the best of holiday flavors in one easy recipe. Each bite delivers a balanced blend of deep chocolate, a burst of peppermint, and a delightful crunch of candy, making it perfect for cozy gatherings or as a thoughtful homemade gift. Once you share this treat with family and friends, don’t be surprised if Chocolate Peppermint Bread becomes your most requested holiday tradition!
Ingredients You’ll Need
The charm of this Chocolate Peppermint Bread is how a handful of pantry basics transform into a bakery-worthy holiday loaf. Each ingredient pulls its weight, giving every bite just the right taste, texture, and a bit of seasonal magic.
- All-purpose flour: Forms the sturdy, tender backbone of the bread, ensuring a moist but sliceable crumb.
- Unsweetened cocoa powder: Adds decadent chocolate depth and richness – don’t skimp on quality!
- Baking soda: Ensures the loaf rises beautifully and stays light.
- Baking powder: Partners with baking soda to give the bread its perfect lift.
- Salt: Balances sweetness and enhances the chocolate flavor – just a little goes a long way.
- Granulated sugar: Sweetens the loaf and gives it a delicate, tender crumb.
- Unsalted butter, softened: Brings richness, moisture, and a soft texture – make sure it’s at room temperature for easy mixing.
- Large eggs: Bind everything together while adding structure and a little extra lift.
- Vanilla extract: Rounds out flavors and gives a warm bakery note.
- Peppermint extract: The star of the show for that cool minty sparkle; a little delivers big flavor.
- Buttermilk: The secret to that melt-in-your-mouth, tender crumb and perfect bite.
- Mini chocolate chips: Dot each slice with melty, chocolate surprises throughout.
- Crushed peppermint candies (plus extra for topping): Sprinkle in irresistible crunch and festive color, with more for a pretty, sparkly finish.
How to Make Chocolate Peppermint Bread
Step 1: Prepare Your Pan and Oven
Begin by preheating your oven to 350°F, ensuring even baking. Take a 9×5-inch loaf pan and grease and flour it thoroughly, or simply line it with parchment paper. This little prep step makes it effortless to release your fragrant loaf later on.
Step 2: Whisk Up the Dry Ingredients
Grab a medium bowl and whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Whisking breaks up any lumps and perfectly blends your dry ingredients, guaranteeing an even, tender crumb from edge to center.
Step 3: Cream Butter and Sugar
In a large mixing bowl, cream together the softened butter and sugar until light in color and fluffy. This creates air pockets that will help your Chocolate Peppermint Bread rise beautifully and gives it that melt-away softness everyone loves.
Step 4: Add Eggs and Extracts
Beat in the eggs one at a time, mixing well after each addition. Then, stir in both the vanilla extract and that magical splash of peppermint extract. This is where your kitchen starts to smell like a holiday candy shop!
Step 5: Combine Wet and Dry Ingredients
Now you’ll alternate adding the dry mixture and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix gently and just until everything is combined. This step keeps your bread super tender—overmixing can make it tough.
Step 6: Stir in Chocolate Chips and Peppermint
Fold in the mini chocolate chips and crushed peppermint candies, distributing them evenly so every bite delivers a surprise. The chocolate melts into little pockets, while the candy remains crunchy and festive.
Step 7: Fill the Pan and Bake
Pour the batter into your prepared loaf pan and smooth the top nicely. Pop it in the oven and bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean. As it bakes, the entire house will fill with the irresistible aroma of Chocolate Peppermint Bread.
Step 8: Cool and Garnish
Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Sprinkle with extra crushed peppermint candies for that perfect, sparkling finish. For an even more decadent touch, consider drizzling on some melted white chocolate before adding the peppermint candy on top.
How to Serve Chocolate Peppermint Bread
Garnishes
This bread is gorgeous all on its own, but you can give it extra pizazz with a lush swirl of melted white chocolate and a sparkling blanket of crushed peppermint candies. For a cozy, snowy effect, sift a dusting of powdered sugar over the top right before serving.
Side Dishes
Chocolate Peppermint Bread is lovely alongside a mug of hot cocoa, rich coffee, or a creamy chai latte. If you’re serving at a brunch or dessert table, fresh berries, whipped cream, or even a scoop of vanilla ice cream turn it into a real showstopper.
Creative Ways to Present
Slice the loaf thick and wrap individually in parchment for festive lunchbox treats or party favors. For a giftable touch, bake mini loaves, tie them with a pretty ribbon, and attach a handwritten recipe card. Or set out bite-size cubes with toothpicks on a holiday dessert platter for effortless snacking.
Make Ahead and Storage
Storing Leftovers
Chocolate Peppermint Bread keeps moist and flavorful at room temperature for up to three days. Simply wrap the cooled loaf tightly in plastic wrap or aluminum foil, or tuck it into an airtight container to keep it fresh.
Freezing
This bread freezes beautifully for up to two months. Let it cool completely, then wrap it securely in a double layer of plastic and foil. Thaw overnight in the refrigerator or for several hours on the counter, and it will taste just as fresh as the day you baked it.
Reheating
To enjoy that fresh-from-the-oven warmth, gently reheat individual slices in the microwave for about 10–15 seconds or in a toaster oven. Be mindful not to overheat, as you just want to bring out the chocolate chips’ gooey goodness and activate the peppermint aroma.
FAQs
Can I use regular milk instead of buttermilk?
If you don’t have buttermilk, you can make a quick substitute: combine 1 cup of milk with 1 tablespoon of lemon juice or white vinegar, let it sit for 5 minutes, then use as directed. The acidity is key for the best texture, so don’t skip this step!
Can I make this bread gluten-free?
Yes! Use your favorite cup-for-cup gluten-free flour blend in place of all-purpose flour. The results are still deliciously moist and chocolatey, with just the right hit of peppermint.
What if I don’t have peppermint extract?
Peppermint extract is best for that classic minty flavor, but you can also use mint extract in a pinch. Avoid using only the candies for flavor since they won’t deliver the same intensity throughout the loaf.
How do I prevent my chocolate chips from sinking?
Toss the mini chocolate chips with a teaspoon of flour before folding them into the batter. This teeny trick helps keep them suspended throughout your Chocolate Peppermint Bread, so you get chocolaty bites from top to bottom.
Can I double the recipe?
Absolutely! Simply double each ingredient and divide the batter evenly between two loaf pans. Bake them side by side, checking for doneness as you would a single loaf. Perfect for sharing or stocking your freezer with extra treats.
Final Thoughts
Baking Chocolate Peppermint Bread is one of those delightful kitchen experiences that fills the house with warmth and anticipation. Whether you’re gifting, sharing, or sneaking a slice with your morning coffee, I hope this recipe helps you celebrate all the delicious, cozy moments of the season. Don’t wait—grab your cocoa, peppermint, and give this festive loaf a try!
Print
Chocolate Peppermint Bread Recipe
- Total Time: 1 hour 10 minutes
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of rich chocolate and refreshing peppermint with this easy-to-make Chocolate Peppermint Bread. Perfect for holiday gatherings or a cozy treat at home.
Ingredients
Dry Ingredients:
- 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
Wet Ingredients:
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1 cup buttermilk
- 1/2 cup mini chocolate chips
- 1/4 cup crushed peppermint candies (plus extra for topping if desired)
Instructions
- Preheat the Oven: Preheat the oven to 350°F. Grease and flour a 9×5-inch loaf pan or line with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- Cream Butter and Sugar: In a large bowl, cream together butter and sugar until light and fluffy.
- Add Eggs and Flavors: Beat in eggs one at a time, then add vanilla and peppermint extracts.
- Combine Wet and Dry: Mix in dry ingredients in three parts, alternating with buttermilk. Stir in chocolate chips and peppermint candies.
- Bake: Pour batter into the pan, bake for 50–55 minutes until a toothpick comes out clean.
- Cool and Serve: Cool in the pan for 10 minutes, then transfer to a wire rack. Sprinkle with extra peppermint candies before serving if desired.
Notes
- For a festive touch, drizzle cooled bread with melted white chocolate before adding peppermint on top.
- Bread can be stored at room temperature for up to 3 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 24 g
- Sodium: 200 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
