Why You’ll Love This Recipe

Chocolate Peppermint Bread is a festive, rich, and moist quick bread that blends deep cocoa flavor with the refreshing zing of peppermint. Topped with a drizzle of peppermint glaze and crushed candy canes, it’s perfect for the holiday season or whenever you crave a comforting, minty treat. Whether served as dessert or with a cup of coffee, this bread is both eye-catching and satisfying.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flourunsweetened cocoa powderbaking powdersaltgranulated sugarsour creamvegetable oileggspeppermint extractvanilla extractsemi-sweet chocolate chipscrushed candy canespowdered sugarmilk (for the glaze)

directions

Preheat your oven to 350°F (175°C) and grease a standard loaf pan or line it with parchment paper.

In a large bowl, whisk together flour, cocoa powder, baking powder, and salt.

In a separate bowl, mix the sugar, eggs, sour cream, vegetable oil, peppermint extract, and vanilla extract until smooth.

Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Fold in the chocolate chips.

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Prepare a glaze by mixing powdered sugar with a splash of milk and a drop of peppermint extract.

Drizzle over the cooled bread and sprinkle with crushed candy canes.

Servings and timing

This recipe yields 1 standard loaf (8-10 slices).Preparation time: 15 minutesBaking time: 50–60 minutesCooling and glazing time: 30 minutesTotal time: 1 hour 35 minutes

Variations

Add white chocolate chips for extra sweetness and contrast.

Swirl in a bit of cream cheese mixture before baking for a peppermint cheesecake twist.

Top with chocolate ganache instead of glaze for a richer finish.

Use mini loaf pans for individual servings or gifting.

storage/reheating

Store Chocolate Peppermint Bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.You can freeze it (unglazed) for up to 2 months—just thaw and add glaze and candy canes before serving.To reheat, microwave individual slices for 10–15 seconds.

FAQs

Can I use peppermint oil instead of extract?

Yes, but use much less—peppermint oil is much stronger than extract.

Can I skip the candy cane topping?

Yes, the bread is still delicious without it, or you can use sprinkles for a festive look.

Is this overly sweet?

It’s sweet but balanced, with cocoa richness and a cooling mint finish.

Can I use Greek yogurt instead of sour cream?

Yes, Greek yogurt is a great substitute and keeps the bread moist.

Why did my bread sink in the middle?

It might be underbaked or the batter was overmixed. Make sure to test with a toothpick.

Can I double the recipe?

Absolutely, just use two loaf pans and adjust baking time as needed.

Do I have to use chocolate chips?

No, but they add extra richness. You can omit or swap for chopped chocolate or nuts.

How fine should the candy canes be crushed?

Crush them into small bits—too fine and they’ll melt into the glaze; too large and they’ll be too crunchy.

Can I make this gluten-free?

Yes, with a 1:1 gluten-free flour blend.

Can I make it vegan?

Yes, use plant-based yogurt, a flax egg, and dairy-free chocolate chips.

Conclusion

Chocolate Peppermint Bread is a festive and flavorful treat that’s as pretty as it is delicious. With its moist texture, cool minty notes, and chocolatey richness, it’s the ultimate winter bake. Whether for a holiday table or a cozy evening at home, this bread is a must-try seasonal favorite.