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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.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Cooling and setting 45 minutes
Total Time 2 hours 10 minutes
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.