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.
Ingredients
Scale
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
Instructions
- 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.
- Heat the oven to a precise 350°F (175°C), positioning the rack at the center position to guarantee uniform baking temperature.
- 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.
- Whisk together flour, salt, and baking powder in a separate mixing bowl, creating a uniform dry ingredient foundation for the bread mixture.
- 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.
- Incorporate eggs individually into the butter-sugar blend, mixing thoroughly after each addition to ensure complete integration and smooth emulsification.
- Fold the melted chocolate mixture into the wet ingredients, blending with gentle circular motions to maintain the delicate aerated structure.
- Gradually introduce dry ingredients into the wet mixture, stirring minimally to prevent potential gluten development, which could compromise the bread’s tender crumb.
- Gently fold peppermint extract and chocolate chips into the batter, distributing ingredients evenly with minimal disruption to the mixture’s consistency.
- Transfer the batter into the prepared loaf pan, smoothing the surface with a spatula to create an even, level top.
- Bake in the preheated oven for approximately 55-65 minutes, rotating the pan midway through cooking to ensure uniform browning.
- Verify doneness by inserting a wooden skewer into the bread’s center; it should emerge with minimal, if any, moist crumbs attached.
- 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.
- 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