Chocolate Peppermint Bread Loaf

Chocolate Peppermint Bread is a festive treat that fills your kitchen with the cozy scents of cocoa and mint. With a tender crumb, rich chocolate flavor, and crunchy candy cane topping, this loaf is perfect for holiday mornings, dessert tables, or simply enjoying with a glass of cold milk.

I baked this bread for a family Christmas brunch and everyone agreed it tastes like a winter wonderland in every bite

Ingredients

• Butter: Use unsalted and let it soften at room temperature for a smooth batter It brings richness and keeps the loaf moist
• White sugar: Gives sweetness and helps with a tender crumb Make sure it is fresh for best results
• Brown sugar: Adds moisture and a deeper caramel note Freshly packed brown sugar works best
• Eggs: Make sure they are room temperature for even mixing and a lighter texture
• Peppermint extract: A little goes a long way Use pure peppermint extract and measure carefully
• All purpose flour: Standard for baking Sift if lumpy for best consistency
• Cocoa powder: Choose a high quality unsweetened cocoa powder to intensify the chocolate flavor
• Baking powder and baking soda: Ensure your leaveners are within date for the loaf to rise
• Espresso powder: Optional but boosts chocolate flavor Use instant espresso for convenience
• Milk: Whole or two percent gives the batter richness Use cold milk for a tender crumb
• Dark chocolate chips: Stir these in at the end for melty pockets of chocolate
• Salt: Even a small pinch balances the sweetness and rounds out the flavors
• Powdered sugar: Needed for frosting Use a fine sifted sugar for smooth results
• Greek yogurt: Adds a gentle tang and creaminess to the icing
• Crushed candy canes: Sprinkle on top for classic mint crunch Pick bright red and white varieties for the prettiest look

Step-by-Step Instructions

Prepare the Pan:

Line an eight by four inch loaf pan with parchment paper or grease thoroughly This helps the bread release easily after baking

Cream the Butter and Sugars:

Place softened butter brown sugar and white sugar into a mixing bowl Beat with an electric mixer until the mixture is fluffy and fully blended This takes about two minutes and makes the base for a light loaf

Mix in Dry Ingredients:

Add cocoa powder baking powder baking soda espresso powder and salt to the creamed butter mixture Mix until everything looks even and smooth Scrape down bowl as needed

Add Eggs and Peppermint:

Beat in eggs one at a time and pour in peppermint extract Continue mixing until just combined Avoid overmixing at this stage or the bread might become dense

Alternate Flour and Milk:

Gradually add the flour and milk to the batter in alternating additions Start with a bit of flour then a splash of milk mixing well each time Continue this pattern until all flour and milk are incorporated The batter should be smooth with no dry spots

Fold in Chocolate Chips:

Gently fold dark chocolate chips into the finished batter using a rubber spatula Stir until evenly distributed

Fill the Pan and Bake:

Pour the batter into the prepared loaf pan and smooth the top Place pan in a preheated three hundred fifty degree oven Bake for fifty to sixty minutes Insert a toothpick in the center If it comes out clean or with moist crumbs the bread is done If not bake a few minutes more

Make the Frosting:

In a medium bowl beat together powdered sugar milk peppermint extract and Greek yogurt until completely smooth and pourable Set aside the crushed candy canes for later

Cool and Decorate:

Let bread cool in the pan for ten minutes then transfer to a rack to cool completely Once cool spread frosting over the top and sprinkle generously with crushed candy canes

Serve and Enjoy:

Slice thick pieces and serve with a glass of milk Perfect for sharing or a quiet holiday treat for yourself

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My favorite part of this bread is the candy cane crunch on top I always let my niece help with sprinkling them and she calls it Christmas confetti

Storage Tips

Wrap the cooled bread tightly in plastic or place in an airtight container It stays fresh on the counter for up to three days or you can put it in the fridge for a chilled treat If you want to freeze slice the bread first and wrap pieces individually for easy snacking straight from the freezer

Ingredient Substitutions

You can swap Greek yogurt for sour cream or plain yogurt in the frosting If you do not have dark chocolate chips try semisweet or even chunks of a chocolate bar Almond or oat milk works as a substitute for whole milk in a pinch

Serving Suggestions

This bread is wonderful on its own but you can serve small slices alongside coffee or hot cocoa For a fancy dessert gently warm a piece in the microwave and add a scoop of vanilla ice cream

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Cultural and Holiday Traditions

Chocolate and peppermint are a classic wintertime pairing in American baking This bread is inspired by the flavors of peppermint bark and candy canes and brings a festive touch to Christmas gatherings or cookie swaps It is fun to make with kids who can help with the decorating

Frequently Asked Questions

→ How do I achieve a moist chocolate peppermint loaf?

Use room temperature butter, alternate adding milk and flour, and avoid overbaking by checking with a toothpick.

→ Can I substitute the peppermint extract?

You may skip it for a classic chocolate loaf, but peppermint is key for the festive flavor. Do not exceed the specified amount.

→ Why add espresso powder?

Espresso powder enhances the depth of cocoa flavor without making the loaf taste like coffee.

→ What is the best way to store it?

Keep the loaf covered at room temperature or chill in the fridge for up to three days to maintain freshness.

→ How do I get a smooth frosting?

Beat powdered sugar, milk, peppermint extract, and yogurt until creamy, then spread over the cooled loaf before adding candy canes.