Oh my gosh, let me tell you about this Chocolate Peppermint Bread! It’s like a cozy hug for your taste buds, perfect for the holiday season or any time you’re craving something special. I first stumbled upon this recipe at a holiday gathering a few years back, and I couldn’t resist the rich chocolate flavor with a refreshing burst of peppermint. It’s now a must-have in our house during the winter months. My husband and I love making it together while listening to our favorite holiday tunes, and the whole kitchen just fills up with the most delightful aroma!
This bread is so moist and chocolatey, with a little minty surprise that really gets you in the festive spirit. It’s great served warm right out of the oven or toasted with a bit of butter spread on top. Trust me, it’s a total crowd-pleaser and always disappears quickly at gatherings! If you’re looking for a treat to share or just something to enjoy with a hot cup of cocoa, this one’s a winner. And hey, if you love sweet bread as much as I do, you might also want to check out my recipe for Lemon Blueberry Bread—it’s equally irresistible!
Why You’ll Love This Chocolate Peppermint Bread
- Decadent chocolate flavor balanced beautifully with refreshing peppermint
- Rich and moist texture thanks to whole milk and vegetable oil
- Easy-to-follow recipe—perfect for both novice and experienced bakers
- Festively topped with a sweet glaze and crushed peppermint candies
- Ideal for holiday gatherings or as a cozy treat year-round
- Versatile—enjoy it plain, or with a dollop of whipped cream
- Customizable with extra peppermint extract for those who love a minty kick
This bread is not only a delightful treat but also a great way to celebrate the holiday season with its festive flavors and vibrant presentation!
How to Make Chocolate Peppermint Bread
This chocolate peppermint bread is a delightful treat that’s perfect for the holidays—or any day you want to indulge a little! It combines rich chocolate and refreshing peppermint flavors, making it a cozy yet festive option for breakfast or dessert.
What You’ll Need:
- All-purpose flour – 1 ¾ cups. I always opt for a good quality brand like King Arthur Flour for consistent results.
- Unsweetened cocoa powder – ¾ cup. Hershey’s cocoa powder works wonderfully here for that rich chocolate flavor.
- Baking powder – 1 teaspoon, for a nice rise.
- Baking soda – ½ teaspoon, to help with leavening.
- Salt – ½ teaspoon, just enough to enhance the flavors.
- Granulated sugar – 1 cup, to sweeten the bread.
- Brown sugar – ½ cup, packed, for added moisture and depth.
- Whole milk – 1 cup. I love using whole milk for its richness.
- Vegetable oil – ½ cup, to keep the bread moist. Canola oil works fine too!
- Eggs – 2 large, room temperature for the best mixing.
- Vanilla extract – 1 teaspoon, for flavor.
- Peppermint extract – 1 teaspoon, gives that lovely minty kick.
- Semi-sweet chocolate chips – 1 cup, I love Ghirardelli chips for their rich taste.
- Crushed peppermint candies – ½ cup (plus extra for topping). You can crush them with a rolling pin for a little fun!
- Powdered sugar – 1 cup, to make a sweet glaze.
- Milk (for glaze) – 2-3 tablespoons. Adjust based on how thick or thin you want your glaze!
The Directions:
- Preheat your oven to 350°F (175°C). Don’t forget to grease and flour a 9×5 inch loaf pan so the bread slides out easily.
- In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set this bowl aside for now—it’s the dry team!
- In another bowl, mix the granulated sugar, brown sugar, whole milk, vegetable oil, eggs, vanilla extract, and peppermint extract until everything is well combined.
- Carefully add the dry ingredients to the wet mixture, stirring gently until just combined. Remember, no overmixing—let’s keep that bread nice and tender!
- Fold in those yummy semi-sweet chocolate chips and the crushed peppermint candies, bringing a festive touch!
- Pour the batter into your prepared loaf pan, smoothing out the top with a spatula. It should look lovely and ready for the oven!
- Bake for 55-65 minutes. To check if it’s done, insert a toothpick in the center—if it comes out clean, it’s party time!
- Once baked, let the bread cool in the pan for about 10 minutes, then carefully transfer it to a wire rack to cool completely.
- For the glaze, mix the powdered sugar with enough milk until you achieve a smooth, drizzling consistency. This is where the fun begins!
- Drizzle this glorious glaze over the cooled bread, and sprinkle some extra crushed peppermint candies on top for that festive flair.
- Slice and enjoy your delightful chocolate peppermint bread—perfect for sharing or savoring all on your own!
And remember, if you want a little extra peppermint power, feel free to add a dash more peppermint extract to the batter! Enjoy your baking adventure!
Can I Use Different Types of Flour for This Recipe?
Yes, you can experiment with different types of flour! If you want a gluten-free option, try using a gluten-free all-purpose flour blend. Just make sure it includes xanthan gum to help with texture. Keep in mind that using whole wheat flour may make the bread denser, so you might want to combine it with all-purpose flour for a lighter result.
What Can I Use Instead of Vegetable Oil?
If you need a substitute for vegetable oil, you can use melted coconut oil or melted butter, both of which work well in this recipe. Just keep in mind that coconut oil may add a slight coconut flavor, while butter will add richness. Ensure that whichever you choose is in liquid form when mixing with the wet ingredients.
How Do I Store Leftover Chocolate Peppermint Bread?
Store leftover bread in an airtight container at room temperature for up to 3 days. Alternatively, you can wrap it tightly in plastic wrap and place it in the fridge for up to a week. For longer storage, it freezes well; just wrap tightly and store in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving!
Can I Omit the Peppermint Extract?
Absolutely! If you prefer a chocolate bread without peppermint, simply skip the peppermint extract. You can enhance the flavor by adding a bit more vanilla extract or even a dash of espresso powder to intensify the chocolate taste.
