Peppermint Bark Bread

At the first cut, the white chocolate gives a little crack before the knife reaches the dark, tender crumb. That contrast is what I want from Peppermint Bark Bread: cocoa-rich chocolate bread with a hint of peppermint, finished with crushed candy canes and a thin semisweet chocolate drizzle. The mint comes through clearly, but it doesn’t drown out the chocolate.

I mix the loaf batter in two bowls, then stir the dry ingredients into the wet just until they disappear. The topping is what gives this bread its peppermint bark look: a smooth white chocolate layer, candy cane pieces scattered over it, and dark chocolate drizzled across the top. Once the loaf is sliced, you get a little of each in every piece, with a soft crumb under the crisp candy.

Why the Peppermint Bark Has to Wait for a Fully Cooled Loaf

A loaf can feel cool at the edges while its center is still holding warmth. Spread white chocolate over that warmth and it softens as soon as it lands, making the layer more likely to slide or turn thin in places. Letting the bread cool completely gives you a firm surface for an even coat and keeps the topping distinct from the tender crumb.

There are two textures to protect here. The bread should stay soft, while the candy cane pieces sit on top of the white chocolate rather than sinking into a warm surface. Spread the white chocolate only after the loaf is fully cool, then scatter the candy canes right away, while the chocolate is still tacky. The semisweet drizzle goes on after that, so it can sit in fine ribbons across the white layer instead of disappearing into it. Give the finished topping time to set before you slice, and the bark-like finish stays neat on the loaf.

What Cocoa, Buttermilk, and Oil Bring to This Chocolate Peppermint Loaf

• Natural cocoa powder — It gives the loaf its deep chocolate flavor without adding the sweetness of a chocolate bar. Keep natural cocoa here; Dutch-process cocoa has a different acidity and can change how the baking soda performs.
• Buttermilk — Its tang balances the sugar, and its acidity works with the baking soda to help the loaf rise. Regular milk doesn’t bring the same acidity, so it isn’t a like-for-like swap in this batter.
• Neutral oil — Oil keeps the crumb tender and lets the cocoa and peppermint stay in front. Choose one without a strong flavor; a strongly flavored oil would show through the chocolate.
• Peppermint extract — This is the mint running through the bread itself, not just the topping. Use peppermint extract rather than peppermint oil, which is much more concentrated and isn’t a direct swap.
• White chocolate — Chopped white chocolate melts into the smooth base of the bark topping. A good-quality bar is worth choosing here because the topping’s texture depends on getting it melted and spreadable.
• Crushed candy canes — They add both peppermint flavor and the crisp finish that makes the top read as bark. Crush them into small pieces so the topping is easier to slice and eat.
• Semisweet chocolate — The small amount used for the drizzle gives a darker, less-sweet contrast to the white chocolate. Chopping it helps it melt evenly in short microwave bursts.

Building the Loaf and Setting the Bark Topping

Whisk the Dry and Wet Mixtures Separately

Heat the oven to 350°F and grease a 9×5-inch loaf pan. In a medium bowl, whisk together the flour, natural cocoa powder, baking powder, baking soda, and kosher salt until the cocoa is evenly distributed. In a large bowl, whisk the granulated sugar, eggs, buttermilk, neutral oil, vanilla extract, and peppermint extract until smooth. Keeping the two mixtures separate until this point makes it easier to distribute the leaveners through the flour.

Mix Just Until the Flour Disappears

Add the flour mixture to the egg mixture and stir until no dry streaks remain. The batter will be thick and chocolate-colored; stop there rather than continuing to beat it smooth. Scrape it into the greased pan and smooth the top. Overmixing after the flour goes in can make a quick bread tougher than it needs to be.

Bake, Then Cool the Bread Completely

Bake for 55 to 65 minutes. Test the center with a toothpick: it should come out with a few moist crumbs and no wet batter. Cool the bread in the pan for 15 minutes, then remove it and let it cool completely on a wire rack. Don’t spread the topping while the loaf is still warm.

Melt and Layer the Peppermint Bark

Put the chopped white chocolate and neutral oil in a heatproof bowl, then microwave in 15-second bursts, stirring between each, until smooth. Spread it over the cooled loaf and immediately sprinkle on the crushed candy canes. In a clean heatproof bowl, microwave the chopped semisweet chocolate in 15-second bursts, stirring between each, until smooth, then drizzle it over the top. Let the topping set for 20 to 30 minutes before slicing.

Three Ways to Adjust the Peppermint Bark Bread

Questions That Come Up When Baking Peppermint Bark Bread

Peppermint Bark Bread

Peppermint bark bread pairs moist chocolate loaf with a smooth white chocolate topping, crushed candy canes, and a semisweet chocolate drizzle. Bake it until a toothpick comes out with a few moist crumbs, then let the festive topping set before slicing.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 5 minutes mins

Cooling and setting 45 minutes mins

Total Time 2 hours hrs 10 minutes mins

Servings: 10 servings

Course: Dessert

Cuisine: American

Calories: 390

Ingredients Equipment Method Notes

Ingredients

  

For the chocolate bread

• 1.5 cups all-purpose flour
• 0.5 cup unsweetened natural cocoa powder
• 0.5 teaspoon baking powder
• 1 teaspoon baking soda
• 0.5 teaspoon kosher salt
• 1 cup granulated sugar
• 2 eggs large
• 1 cup buttermilk
• 0.5 cup neutral oil
• 1 teaspoon vanilla extract
• 0.5 teaspoon peppermint extract

For the peppermint bark topping

• 6 oz white chocolate chopped
• 1 teaspoon neutral oil
• 0.33 cup candy canes crushed
• 1 oz semisweet chocolate chopped

Equipment

• 1 9x5-inch loaf pan
• 1 microwave

Method

 

Make the chocolate bread

1. Preheat the oven to 350°F.
2. Grease a 9x5-inch loaf pan.
3. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
4. In a large bowl, whisk together the sugar, eggs, buttermilk, oil, vanilla extract, and peppermint extract until smooth.
5. Add the flour mixture to the egg mixture and stir just until no dry streaks remain.
6. Scrape the batter into the prepared pan.
7. Smooth the top.
8. Bake for 55 to 65 minutes, until a toothpick inserted in the center comes out with a few moist crumbs and no wet batter.
9. Cool the bread in the pan for 15 minutes.
10. Remove the bread from the pan and cool completely on a wire rack.

Make the peppermint bark topping

1. Microwave the white chocolate and oil in a heatproof bowl in 15-second bursts, stirring between each, until smooth.
2. Spread the white chocolate over the cooled bread.
3. Immediately sprinkle with the crushed candy canes.
4. Microwave the semisweet chocolate in a clean heatproof bowl in 15-second bursts, stirring between each, until smooth.
5. Drizzle the semisweet chocolate over the topping.
6. Let the topping set for 20 to 30 minutes before slicing.

Notes

For cleaner slices, cut with a warm, dry knife after the topping has set. Store airtight at room temperature for up to 3 days or refrigerate for up to 5 days; freeze without the topping for up to 2 months. For a dairy-free swap, use non-dairy buttermilk and dairy-free white and semisweet chocolate.