Description
This Chocolate Peppermint Bread is a delightful and festive holiday treat perfect for Christmas gatherings. Moist and rich with the flavors of cocoa and peppermint, it combines mini chocolate chips and crushed candy canes for a sweet and refreshing twist. Topped with an optional peppermint glaze, this American classic offers a perfect balance of chocolate and mint in every bite, ideal for holiday breakfast or dessert.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- ½ teaspoon peppermint extract
Add-ins
- ½ cup mini chocolate chips
- ½ cup crushed candy canes or peppermint candies
Optional Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- ¼ teaspoon peppermint extract
- Additional crushed peppermint for garnish
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt until well combined.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar using a mixer until the mixture is light and fluffy, which usually takes about 2-3 minutes.
- Add Eggs and Extracts: Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Then stir in the vanilla extract and peppermint extract to infuse the batter with flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix just until combined to avoid overmixing and ensure the bread remains tender.
- Fold in Chocolate and Peppermint: Gently fold in the mini chocolate chips and crushed peppermint candies, distributing them evenly throughout the batter.
- Bake the Bread: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
- Cool the Bread: Allow the bread to cool in the pan for 10 minutes. Then carefully transfer it to a wire rack to cool completely, which will make it easier to glaze and slice.
- Prepare the Glaze: If using the optional glaze, whisk together the powdered sugar, milk, and peppermint extract in a small bowl until smooth.
- Glaze and Garnish: Drizzle the glaze over the cooled bread and sprinkle with additional crushed peppermint candies to enhance the festive look and flavor. Let the glaze set before slicing and serving.
Notes
- This bread can be made ahead and wrapped tightly to keep fresh for up to 3 days.
- For a richer chocolate flavor, use dark cocoa powder instead of regular unsweetened cocoa powder.
- If you prefer a milder peppermint taste, reduce the peppermint extract to ¼ teaspoon.
