Chocolate Peppermint Bread Loaf (Print Version)
# Ingredients:
→ Bread
01 -
113 g unsalted butter, softened
02 -
67 g white sugar
03 -
133 g brown sugar
04 -
3 large eggs
05 -
0.25 tsp peppermint extract
06 -
167 g all-purpose flour
07 -
67 g cocoa powder
08 -
2 tsp baking powder
09 -
1 tsp baking soda
10 -
1 tsp instant espresso powder
11 -
180 ml whole milk or 2% milk
12 -
85 g dark chocolate chips
13 -
1 pinch salt
→ Frosting
14 -
240 g powdered sugar
15 -
60 ml whole milk or 2% milk
16 -
0.25 tsp peppermint extract
17 -
15 g Greek yogurt
18 -
30 g crushed candy canes
# Instructions:
01 -
Preheat oven to 175°C. Line an 8x20 cm loaf pan with parchment paper or grease generously.
02 -
In a mixing bowl, beat the softened butter with white sugar and brown sugar using an electric mixer until light and creamy.
03 -
Add baking soda, baking powder, espresso powder, salt, and cocoa powder to the creamed mixture and blend until evenly combined.
04 -
Beat in the eggs one at a time, along with the peppermint extract, until incorporated.
05 -
Add flour and milk alternately in increments, mixing between each addition. Begin and end with flour, ensuring the batter is smooth.
06 -
Use a rubber spatula to gently fold the dark chocolate chips into the batter.
07 -
Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the centre comes out clean.
08 -
While baking, beat powdered sugar, milk, peppermint extract, and Greek yogurt in a medium bowl until smooth. Set aside the crushed candy canes.
09 -
Allow the loaf to cool completely in the pan before removing. Spread the frosting evenly over the cooled bread and sprinkle with crushed candy canes.
10 -
Slice with a serrated knife and serve as desired.
# Notes:
01 -
Avoid exceeding the specified amount of peppermint extract, as it is highly concentrated.
02 -
Store covered at room temperature for up to 3 days, or in the refrigerator for a chilled option.