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Chocolate Peppermint Bread Recipe

Sliced chocolate peppermint loaf on ceramic plate topped with white frosting and crushed peppermint candy
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Rich chocolatey quick bread with peppermint extract and candy cane topping. Perfect holiday bread ready in 70 minutes.

Ingredients

Scale
  • 1 stick butter, softened
  • 1/3 cup white sugar
  • 2/3 cup brown sugar
  • 3 eggs
  • 1/4 tsp peppermint extract
  • 1 1/3 cup all purpose flour
  • 2/3 cup cocoa powder
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp espresso powder
  • 3/4 cup milk, whole or 2%
  • 1/2 cup dark chocolate chips
  • Pinch salt
  • 2 cups powdered sugar
  • 4 tbsp milk for frosting
  • 1/4 tsp peppermint extract for frosting
  • 1 tbsp Greek yogurt
  • 3 tbsp crushed candy canes

Instructions

  1. Preheat oven to 350°F and line 8×4 inch loaf pan with parchment paper.
  2. Cream softened butter with brown and white sugar using electric mixer until light and fluffy, about 2-3 minutes.
  3. Mix in cocoa powder, baking soda, baking powder, espresso powder, and salt until well combined.
  4. Beat in eggs one at a time, then add peppermint extract carefully – do not exceed 1/4 teaspoon.
  5. Alternate adding flour and milk in small increments, beginning and ending with flour, mixing just until combined.
  6. Gently fold in dark chocolate chips using rubber spatula.
  7. Pour batter into prepared pan and bake 50-60 minutes until toothpick inserted in center comes out clean.
  8. While bread cools, beat together powdered sugar, milk, peppermint extract, and Greek yogurt until smooth.
  9. Once completely cooled, frost loaf and top with crushed candy canes.

Notes

  • Do not exceed 1/4 teaspoon peppermint extract or bread will be inedible. Use dark cocoa powder for richer flavor.
  • Toothpick test is crucial – dark color can be deceiving. Espresso powder enhances chocolate without coffee taste.

Nutrition

Find it online: https://www.benefitiany.com/chocolate-peppermint-bread/