Description
This Chocolate Peppermint Bread is moist, rich, and full of chocolate flavor with a cool hint of peppermint. It’s a holiday favorite that bakes up beautifully in a loaf pan and can be topped with crushed candy canes or a light glaze for extra cheer. Great for gifting or serving with a hot cup of cocoa!
Ingredients
For the Bread:
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1/2 teaspoon peppermint extract
1/2 teaspoon vanilla extract
1/2 cup sour cream (or plain Greek yogurt)
1/4 cup milk
1/2 cup mini chocolate chips (optional)
Optional Glaze & Topping:
1/2 cup powdered sugar
1–2 tablespoons milk
Crushed candy canes or peppermint candies
Instructions
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Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
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In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
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In a large bowl, beat butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each.
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Mix in peppermint and vanilla extracts.
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Stir in sour cream and milk until combined.
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Gradually add the dry ingredients to the wet, stirring just until incorporated. Fold in chocolate chips if using.
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Pour batter into the prepared loaf pan and smooth the top.
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Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
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Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Optional Glaze:
10. Mix powdered sugar with 1 tablespoon of milk at a time until you get a pourable glaze. Drizzle over cooled bread and sprinkle with crushed candy canes.
Notes
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Don’t overmix the batter—just enough to combine.
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This bread freezes well! Wrap tightly and freeze for up to 2 months.
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For extra chocolate flavor, use dark cocoa powder or add more chocolate chips.