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Chocolate Peppermint Bread Recipe

Chocolate Peppermint Bread Recipe
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★★★★★

4.8 from 26 reviews

This rich and festive Chocolate Peppermint Bread combines the deep flavors of cocoa and espresso with the refreshing hint of peppermint. Moist and tender, studded with dark chocolate chips and topped with a smooth peppermint glaze and crushed candy canes, it’s the perfect holiday treat or year-round delight for chocolate lovers seeking a minty twist.

Ingredients

Scale

Bread

  • 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

Frosting

  • 2 cups powdered sugar
  • 4 tbsp milk (whole or 2%)
  • 1/4 tsp peppermint extract
  • 1 tbsp Greek yogurt
  • 3 tbsp crushed candy canes

Instructions

  1. Preheat Oven: Preheat the oven to 350°F to ensure it’s ready to bake your bread evenly.
  2. Cream Butter and Sugars: In a mixing bowl, add the softened butter, brown sugar, and white sugar. Beat with an electric mixer until the mixture is creamy and well combined.
  3. Add Dry Ingredients: Mix in the baking soda, baking powder, espresso powder, salt, and cocoa powder. Blend everything well to incorporate all dry ingredients evenly.
  4. Beat in Eggs and Peppermint: Add the eggs and peppermint extract to the mixture and beat until fully combined and smooth.
  5. Alternate Flour and Milk: Gradually add the flour and milk alternately in increments—approximately doubling the number of steps by adding about ½ cup flour and then some milk at a time—beating well after each addition to create a smooth batter.
  6. Fold in Chocolate Chips: Use a rubber spatula to gently fold in the dark chocolate chips, ensuring they are evenly distributed without overmixing.
  7. Prepare Pan and Pour Batter: Line a loaf pan with parchment paper or grease it heavily, then pour the bread batter into the pan, smoothing the top.
  8. Bake: Bake the loaf for 50-60 minutes. Check doneness by inserting a toothpick in the center; it should come out clean. Be patient, as the dark color can be deceiving and the center may still be gooey if underbaked.
  9. Make Frosting: While the bread bakes, beat together powdered sugar, milk, peppermint extract, and Greek yogurt in a bowl until smooth and creamy.
  10. Cool and Frost: Allow the bread to cool completely before spreading the peppermint frosting on top. Sprinkle crushed candy canes over the frosting for a festive finish.

Notes

  • Ensure eggs and butter are at room temperature for smoother batter.
  • Using espresso powder enhances the chocolate flavor without making it taste like coffee.
  • Do not skip the cooling step before frosting to avoid melting the icing.
  • Can substitute dark chocolate chips with semi-sweet or milk chocolate chips according to preference.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • For a stronger peppermint flavor, add an additional 1/8 tsp peppermint extract to the batter or frosting.

Nutrition

Keywords: Chocolate Peppermint Bread, Peppermint Dessert Bread, Holiday Chocolate Bread, Festive Bread, Chocolate Loaf

Find it online: https://todayfoodrecipe.com/chocolate-peppermint-bread-recipe/