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Chocolate Peppermint Bread

Chocolate peppermint bread bakes in a loaf pan into a tender, cocoa-rich quick bread dotted with semisweet chocolate chips. Peppermint extract adds a cool note, while a toothpick with a few moist crumbs signals it’s ready.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling 15 minutes
Total Time 1 hour 30 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cups all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon kosher salt
  • 0.75 cup granulated sugar
  • 0.5 cup unsalted butter melted and cooled
  • 2 eggs large
  • 0.75 cup buttermilk
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon peppermint extract
  • 0.75 cup semisweet chocolate chips

Equipment

  • 1 9x5-inch loaf pan

Method
 

  1. Heat the oven to 350°F and grease a 9x5-inch loaf pan.
  2. In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and kosher salt.
  3. In a large bowl, whisk the granulated sugar and melted, cooled unsalted butter until combined, then whisk in the large eggs, buttermilk, vanilla extract, and peppermint extract.
  4. Add the dry ingredients to the wet ingredients and stir just until no dry streaks remain, then fold in the semisweet chocolate chips.
  5. Scrape the batter into the prepared pan and bake for 55–65 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
  6. Cool the bread in the pan for 15 minutes, then turn it out onto a wire rack and cool completely.

Notes

For the best texture, avoid overmixing once the dry ingredients are added. Store covered in the refrigerator for up to 5 days; freeze slices for up to 3 months. For a dairy-free swap, use plant-based butter, dairy-free chocolate chips, and unsweetened plant milk soured with a little vinegar in place of buttermilk.