Frosty Chocolate Peppermint Bread Recipe: A Holiday Delight

Chilly winter afternoons create magical moments for baking delectable chocolate peppermint bread that fills kitchens with irresistible warmth.

Peppery mint notes dance through rich chocolate layers, promising a sensational treat.

Sweet aromas weave memories of cozy gatherings and spontaneous kitchen adventures.

Decadent quick breads like this one bring unexpected joy to ordinary days.

Each slice promises a delightful blend of deep cocoa and refreshing mint essence.

Baker friends will marvel at how simple ingredients combine into something extraordinary.

You can craft this delightful bread in less than an hour, turning an afternoon into a delectable celebration.

Grab a mug of hot cocoa and let the baking magic begin!

Why People Like Chocolate Peppermint Bread

• Breeze Through Baking: This chocolate peppermint bread recipe offers a straightforward process that even novice bakers can master with confidence.
• Quick Comfort Treat: Whip up this delightful bread in under an hour, making it perfect for sudden sweet cravings or last-minute dessert needs.
• Holiday Crowd-Pleaser: The festive combination of chocolate and peppermint transforms this bread into a magical seasonal treat that delights both kids and adults at holiday gatherings.
• Minimal Prep Magic: With simple ingredients and basic baking steps, this recipe requires minimal kitchen skills and equipment, ensuring stress-free preparation for home bakers of all levels.

Everything In Chocolate Peppermint Bread

• All-Purpose Flour: A key structure builder for the bread with soft, tender texture.
• Cocoa Powder: Provides rich chocolate depth and dark color to the bread.
• Granulated Sugar: Delivers sweetness and helps create a moist crumb.

• Eggs: Bind ingredients together and add richness to the bread.
• Vegetable Oil: Ensures a soft, tender, and moist bread texture.
• Sour Cream: Adds tangy flavor and helps create a more tender crumb.

• Peppermint Extract: Brings cool, refreshing mint flavor to the chocolate bread.
• Chocolate Chips, Candy Cane Pieces: Add texture and extra bursts of chocolate and peppermint flavor.
• Baking Powder, Baking Soda: Help the bread rise and create a light, airy structure.
• Salt: Enhances overall flavor and balances sweetness.
• Vanilla Extract: Deepens and rounds out the chocolate flavor profile.

Making Chocolate Peppermint Bread At Home

Step 1: Warm Up The Oven

Crank your oven to a toasty 350°F (175°C), getting it ready for some delicious baking magic.

Step 2: Prepare The Baking Vessel

• Generously coat the inside with butter or cooking spray
• Line the bottom and sides with parchment paper, letting the edges hang over for easy bread removal

Step 3: Mix Dry Ingredients

• All-purpose flour
• Unsweetened cocoa powder
• Baking powder
• Baking soda
• Salt

Step 4: Combine Wet Ingredients

• Granulated sugar
• Vegetable oil
• Eggs
• Sour cream
• Vanilla extract
• Peppermint extract

Step 5: Create Chocolate Batter

Pour wet ingredients into dry ingredients, stirring gently until just combined. Don’t overmix – a few lumps are totally okay!

Step 6: Swirl In Chocolate Chips

Fold in chocolate chips, letting them distribute throughout the batter.

Step 7: Pour And Smooth

Transfer batter into the prepared loaf pan, spreading it evenly with a spatula.

Step 8: Bake To Perfection

Slide the pan into the preheated oven and bake for 55-65 minutes. Check doneness by inserting a toothpick – it should come out with just a few moist crumbs.

Step 9: Cool And Enjoy

Let the bread rest in the pan for 10 minutes, then lift out using parchment paper edges. Transfer to a wire rack and cool completely before slicing.

Tips To Help With Chocolate Peppermint Bread

• Prevent Sticking Smartly: Generously grease the loaf pan with butter or cooking spray, then line it with parchment paper overhanging on two sides for effortless bread removal and clean slicing.
• Master Chocolate Mixing: Sift dry ingredients like cocoa powder and flour to eliminate lumps, ensuring a smooth, velvety chocolate base that blends perfectly with peppermint flavor.
• Balance Peppermint Power: Add peppermint extract gradually, tasting as you go to control the intensity – too much can overpower the chocolate, while too little might make the flavor barely noticeable.
• Moisture Maintenance Trick: Cover the bread loosely with aluminum foil halfway through baking to prevent excessive browning and keep the interior tender and moist.
• Cool Completely Carefully: Let the bread cool in the pan for 10-15 minutes, then transfer to a wire rack to prevent soggy bottoms and maintain the perfect texture.

How To Keep Chocolate Peppermint Bread Fresh

• Seal cooled bread tightly in plastic wrap or aluminum foil to lock in moisture and prevent drying out.
• Store at room temperature for up to 3 days, keeping the bread fresh and delicious.
• Refrigerate for extended freshness, where the bread can last up to a week when wrapped securely in an airtight container.
• Freeze individual slices in freezer-safe bags for up to 2 months, perfect for enjoying a chocolatey treat whenever a craving strikes.

What Tastes Good With Chocolate Peppermint Bread

• Pair with Creamy Peppermint Hot Chocolate: Enhance the chocolate and peppermint flavors by serving the bread alongside a warm mug of rich hot chocolate topped with whipped cream and crushed candy canes.
• Match with Vanilla Bean Ice Cream: Create a delightful dessert experience by adding a scoop of smooth vanilla bean ice cream next to a slice of the bread, allowing the cool creaminess to complement the chocolate's richness.
• Serve with Smooth Cappuccino: The bold espresso notes of a cappuccino will beautifully cut through the sweetness of the bread while highlighting its deep chocolate and refreshing peppermint undertones.
• Enjoy with Peppermint Schnapps Cocktail: For an adult twist, sip a chilled peppermint schnapps cocktail that echoes the bread's minty essence and provides a festive, spirited accompaniment.

Ways To Change Chocolate Peppermint Bread

• Winter Wonderland Chocolate Bread: Fold crushed candy canes into the batter and sprinkle additional crushed peppermint on top before baking for extra festive crunch.
• Mexican Hot Chocolate Variation: Add ground cinnamon and a pinch of cayenne pepper to create a spicy chocolate bread with warming undertones.
• Dark Chocolate Orange Remix: Replace peppermint extract with orange zest and use dark chocolate chips for a rich, citrusy flavor profile.
• Nutty Chocolate Crunch: Mix in chopped toasted almonds or walnuts to introduce a delightful textural element and nutty depth to the chocolate bread.

Chocolate Peppermint Bread FAQ

• What makes this chocolate peppermint bread special?

This bread combines rich chocolate flavor with refreshing peppermint, creating a delightful holiday-inspired treat that’s perfect for winter gatherings or cozy afternoons.

• Can I make this bread without peppermint extract?

While peppermint extract gives the bread its signature flavor, you can substitute with vanilla extract for a more traditional chocolate bread, though you’ll lose the minty essence.

• Is this bread more like a dessert or a breakfast item?

It’s wonderfully versatile! This bread works great as a morning quick bread, an afternoon snack, or a light dessert, especially when served with a warm drink.

• How do I know when the bread is fully baked?

Insert a toothpick into the center of the bread. If it comes out with just a few moist crumbs (not wet batter), the bread is perfectly done and ready to cool.

Chocolate Peppermint Bread Recipe

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4.6 from 38 reviews

• Total Time: 1 hour 5 minutes
• Yield: 12 1x

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Description

Delectable chocolate peppermint bread brings festive winter magic to holiday tables with rich cocoa and cool mint notes. Chocolate lovers will savor each moist, indulgent slice that perfectly balances sweet and refreshing seasonal flavors.

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Ingredients

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Main Dry Ingredients:

• 1.5 cups all-purpose flour
• 0.5 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 0.5 teaspoon baking powder
• 0.5 teaspoon salt

Sweeteners and Wet Ingredients:

• 0.75 cup granulated sugar
• 0.5 cup brown sugar, packed
• 0.5 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract
• 0.75 cup buttermilk (or whole milk)

Toppings and Mix-ins:

• 0.5 cup mini chocolate chips
• 0.5 cup white chocolate chips (or semisweet chocolate)
• 1 teaspoon coconut oil or butter (for melting)
• 0.25 cup crushed candy canes

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Instructions

1. Thoroughly coat the 9×5-inch loaf pan with butter or cooking spray, ensuring comprehensive coverage of interior surfaces. Carefully layer parchment paper across the pan, allowing slight overhang on opposite sides for convenient bread extraction.
2. Heat the oven to a precise 350°F (175°C), positioning the rack at the center position to guarantee uniform baking temperature.
3. Combine cocoa powder and chocolate elements in a microwave-safe vessel, gently melting through intermittent heating intervals, stirring between each session to achieve a smooth, glossy consistency.
4. Whisk together flour, salt, and baking powder in a separate mixing bowl, creating a uniform dry ingredient foundation for the bread mixture.
5. In a generous mixing container, vigorously cream together sugar and butter until the mixture transforms into a light, fluffy texture with minimal sugar granules remaining.
6. Incorporate eggs individually into the butter-sugar blend, mixing thoroughly after each addition to ensure complete integration and smooth emulsification.
7. Fold the melted chocolate mixture into the wet ingredients, blending with gentle circular motions to maintain the delicate aerated structure.
8. Gradually introduce dry ingredients into the wet mixture, stirring minimally to prevent potential gluten development, which could compromise the bread’s tender crumb.
9. Gently fold peppermint extract and chocolate chips into the batter, distributing ingredients evenly with minimal disruption to the mixture’s consistency.
10. Transfer the batter into the prepared loaf pan, smoothing the surface with a spatula to create an even, level top.
11. Bake in the preheated oven for approximately 55-65 minutes, rotating the pan midway through cooking to ensure uniform browning.
12. Verify doneness by inserting a wooden skewer into the bread’s center; it should emerge with minimal, if any, moist crumbs attached.
13. Remove from oven and allow the bread to cool within the pan for 15 minutes before utilizing parchment paper edges to lift and transfer to a wire cooling rack.
14. Complete cooling process at room temperature before slicing to maintain structural integrity and optimal flavor development.

Notes

• Ensure butter and eggs are at room temperature for smoother batter and better mixing.
• Use high-quality cocoa powder and peppermint extract for an intense, rich chocolate flavor.
• Consider adding crushed candy canes on top for extra festive crunch and peppermint burst.
• Swap regular flour with gluten-free blend to make this recipe suitable for those with gluten sensitivities.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 225
• Sugar: 14 g
• Sodium: 150 mg
• Fat: 10 g
• Saturated Fat: 6 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 32 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 40 mg