Pin it
This Chocolate Peppermint Bread brings cozy cocoa smells with fresh mint and a crispy candy cane layer right to your home. It’s got a soft and rich inside you’ll love for breakfast, dessert, or just a snack with some cold milk during the holidays.
Whipped this up for our Christmas morning get-together and the family swears every slice is like biting into pure holiday magic
Irresistible Ingredients
- Cocoa powder: Choose good quality unsweetened powder to make that chocolate flavor BIG
- All purpose flour: Gives structure Make sure to sift out any lumps for a better mix
- Brown sugar: Packs in softness and deep flavor Stick to fresh for best results
- White sugar: Sweetens and gives a delicate crumb Always use fresh
- Baking powder and baking soda: Double-check these aren't expired so your loaf will puff up right
- Butter: Unsalted is best and it needs to be softened out of the fridge for that creamy batter
- Eggs: Leave out on the counter before baking—helps everything mix up fluffy
- Salt: Just a bit brings the flavors together, not just for savoriness
- Peppermint extract: Don’t go crazy! A small splash of pure extract is plenty
- Milk: Cold whole or 2% both work for extra rich texture
- Espresso powder: Optional—instant espresso gives a deeper chocolate taste
- Dark chocolate chips: Fold these in at the end and you’ll hit melty chocolate pockets
- Greek yogurt: Puts creaminess in your icing and a tangy twist
- Powdered sugar: For that smooth icing, sift so there are no lumps
- Crushed candy canes: Bright red and white pieces make for a crunchy, pretty topping
Simple Step-by-Step Guide
- Serve and Enjoy:
- Grab a thick slice, pour yourself a glass of milk, and dig in—fantastic for sharing or sneaking a holiday snack
- Cool and Decorate:
- Let your bread rest in the pan for ten minutes then move to a rack Once it’s cooled off, slather on your icing and shower with the candy canes
- Make the Frosting:
- In a separate bowl, mix up the yogurt, milk, peppermint extract, and powdered sugar until it’s smooth as can be You’ll throw the candy canes on right at the end
- Fill the Pan and Bake:
- Spoon the batter into your lined pan, even out the top, and pop in a three-fifty degree oven Bake fifty to sixty minutes—test with a toothpick for doneness, crumbs are fine but no wet batter
- Fold in Chocolate Chips:
- Tip in the chocolate chips and gently stir until you see lots of chips all through the batter
- Alternate Flour and Milk:
- Now add some flour, then some milk, and repeat till both are gone—this keeps your batter smooth with no lumps or dry bits
- Add Eggs and Peppermint:
- Crack in your eggs one by one, drip in the peppermint, and just stir till everything comes together Don't beat it too much or it’ll be dense
- Mix in Dry Ingredients:
- Baking powder, cocoa, salt, baking soda, and espresso go in next, all in at once Give it a good mix and scrape the bowl so nothing’s left behind
- Cream the Butter and Sugars:
- Butter, brown sugar, and white sugar go in a bowl Use a hand mixer for about two minutes until it's super fluffy
- Prepare the Pan:
- Either grease an eight by four loaf pan really well or use parchment so your loaf slides out easy
Pin it
The thing I can’t get enough of is that crunchy candy finish on top My niece loves to toss it over and calls it snow sprinkles
Best Ways to Store
Once it's cooled, wrap tight with plastic or stick in a sealed container Stays good on the counter for three days or keep in the fridge if you like it chilly To freeze, cut in slices and wrap each one for an easy grab-and-go treat anytime
Swaps for Ingredients
Sour cream or nonfat yogurt works fine if you don’t have Greek yogurt Don’t worry if you’re out of dark chocolate chips—chop up a chocolate bar or use semisweet Oat or almond milk also work in place of regular milk
Serving Ideas
It’s fantastic plain, or try slices next to hot cocoa or coffee For dessert, heat it in the microwave and drop a scoop of vanilla ice cream on top
Pin it
Celebrations and Traditions
Chocolate and peppermint together always feel like wintertime in the US This loaf takes inspiration from classic peppermint bark and candy canes It’s a go-to for Christmas gatherings or swapping at a holiday cookie exchange Kids love getting messy with the toppings too
Frequently Asked Questions
- → What's the secret for a chocolate peppermint loaf that stays moist?
Start with soft butter, switch back and forth between adding milk and flour, and pull it from the oven as soon as a toothpick comes out clean.
- → Is peppermint extract a must in this bread?
You can leave it out for just chocolate flavor, but the touch of peppermint makes it feel special. Don't add more than the instructions say.
- → How come espresso powder makes a difference?
It takes the chocolate flavor up a notch without making the bread taste like a cup of coffee.
- → Any tips for keeping it fresh?
Wrap it up tight and let it hang out on the counter or stash it in the fridge for three days tops. That helps it stay moist and yummy.
- → What's an easy way to get silky frosting?
Mix powdered sugar, yogurt, milk, and peppermint extract till it's smooth as can be. After the loaf cools down, spread it on and top with crushed candy cane pieces.