Description
This Chocolate Peppermint Bread is rich, moist, and bursting with holiday flavor! A perfect festive treat for Christmas and winter gatherings.
Ingredients
Scale
Dry Ingredients:
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ½ tsp instant espresso powder (optional, enhances chocolate flavor)
Wet Ingredients:
- 2 large eggs
- ½ cup buttermilk (or milk + 1 tsp vinegar)
- ½ cup vegetable oil (or melted butter)
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- ½ cup hot water (or hot coffee for richer flavor)
Mix-Ins & Toppings:
- ¾ cup chocolate chips (semi-sweet or dark)
- ½ cup crushed peppermint candies
- ½ cup powdered sugar (for dusting, optional)
- ½ cup melted white chocolate (for drizzling, optional)
Instructions
- Preheat the Oven: Set the oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder.
- Combine Wet Ingredients: In another bowl, whisk eggs, buttermilk, vegetable oil, vanilla, and peppermint extract.
- Add Hot Water: Slowly stir in hot water or coffee to the wet mixture to enhance the chocolate flavor.
- Combine Wet & Dry Ingredients: Gradually fold the wet ingredients into the dry, stirring until just combined. Do not overmix.
- Fold in Chocolate Chips: Gently stir in chocolate chips for an extra fudgy texture.
- Pour into Loaf Pan: Transfer batter to the prepared pan and smooth the top.
- Bake Until Done: Bake for 50-60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool & Add Toppings: Let the bread cool for 10 minutes, then drizzle with melted white chocolate and sprinkle crushed peppermint candies.
- Serve & Enjoy: Slice and serve warm or at room temperature.
Notes
- Use High-Quality Cocoa Powder: Dutch-processed cocoa gives a deeper chocolate flavor.
- Measure Flour Correctly: Spoon and level the flour to avoid a dense loaf.
- Don’t Overmix the Batter: Stir just until combined for a tender texture.
- Check for Doneness: A toothpick should come out with moist crumbs, not wet batter.
- Store Properly: Keep in an airtight container for 3 days at room temperature or up to 1 week in the fridge.
- Freeze for Later: Wrap slices individually and freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes