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
Scale
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
