This Chocolate Peppermint Bread is a dream come true for anyone who craves a moist, decadent chocolate loaf with a festive, minty flair. Imagine the richness of dark cocoa paired with just the right touch of cool peppermint, topped with creamy icing and a shower of crushed candy canes. Whether served at holiday brunches or as a cozy winter dessert, this bread brings the best of chocolate and peppermint together in one irresistible treat.

Chocolate Peppermint Bread Recipe - Recipe Image

Ingredients You’ll Need

Gathering the essentials for Chocolate Peppermint Bread couldn’t be easier, and each ingredient plays a starring role in the final result. From butter for moisture to espresso powder for deep flavor, you’ll love how simple staples transform into something so special.

Butter (softened): Adds richness and ensures the bread is wonderfully moist and tender.
White sugar: Brings sweetness and helps achieve that perfect crumb.
Brown sugar: Deepens the flavor with hints of caramel and keeps the loaf extra soft.
Eggs: Provide structure and help bind everything together for a cohesive loaf.
Peppermint extract: The star of the show! Adds a festive, refreshing twist to classic chocolate bread.
All-purpose flour: Gives the bread its body and keeps the texture light but satisfying.
Cocoa powder: Delivers all that rich, chocolatey flavor we dream about.
Baking powder: Lends lift for a nicely domed loaf.
Baking soda: Works with the baking powder to ensure a tender, airy crumb.
Espresso powder: Enhances and intensifies the chocolate flavor without being noticeable on its own.
Milk (whole or 2%): Keeps the batter smooth and the bread extra moist.
Dark chocolate chips: Melty pockets of chocolate make every bite even more indulgent.
Pinch salt: Balances sweetness and sharpens the chocolate notes.
Powdered sugar: The base for our luscious peppermint frosting.
More milk (whole or 2%): Helps achieve just the right frosting consistency.
Greek yogurt: Adds creaminess and a subtle tang to the frosting.
Crushed candy canes: For that signature crunch and festive look on top!

How to Make Chocolate Peppermint Bread

Step 1: Preheat the Oven

Begin by preheating your oven to 350°F. Give your loaf pan a good coat of butter or line it with parchment paper so releasing the bread later is absolutely effortless.

Step 2: Cream the Butter and Sugars

Add the softened butter, white sugar, and brown sugar to a mixing bowl. Using an electric hand mixer, beat them together until your mixture is pale, fluffy, and absolutely irresistible looking. This step sets up your bread to be wonderfully tender.

Step 3: Incorporate Cocoa and Leaveners

Sprinkle in the baking powder, baking soda, espresso powder, pinch of salt, and cocoa powder. Mix everything together until the dry ingredients are seamlessly blended into your creamed mixture. You’ll instantly smell that rich, chocolatey aroma—heavenly!

Step 4: Add Eggs and Peppermint

Crack in the eggs and pour in the peppermint extract. Mixing these in will leave your batter smoother and infuse that magical peppermint zing throughout the loaf.

Step 5: Alternate Adding Flour and Milk

This is the secret to a lovely, even crumb! Alternate between adding flour and milk in increments, beating the batter between each addition. Typically, you’ll do this in three to four steps, starting and ending with flour for the best texture.

Step 6: Fold in Dark Chocolate Chips

With a gentle hand and a spatula, fold in those luscious dark chocolate chips. They’ll dot every slice of your Chocolate Peppermint Bread with pools of melted chocolate.

Step 7: Fill the Pan

Pour the batter into your prepared loaf pan, spreading it evenly. This helps the bread bake up beautifully and evenly throughout.

Step 8: Bake!

Pop your bread into the oven and let it bake for 50 to 60 minutes. Check doneness by sliding a toothpick into the center; it should come out clean. Be extra patient, as the dark color can be deceiving. The hardest part is waiting for that first glorious slice!

Step 9: Make the Frosting

While your loaf cools, whisk up the frosting by beating powdered sugar, milk, peppermint extract, and Greek yogurt together. Mix until smooth and creamy, reserving the crushed candy canes for the final flourish.

Step 10: Frost and Decorate

Once your Chocolate Peppermint Bread is fully cooled, slather the top with frosting and sprinkle generously with crushed candy canes. It’s like winter wonderland on a loaf!

Step 11: Slice and Enjoy

The best moment! Grab a sharp knife, cut into thick slices, and serve—preferably with a tall glass of cold milk for the ultimate treat.

How to Serve Chocolate Peppermint Bread

Garnishes

Don’t be shy with those crushed candy canes on top! For an extra festive touch, add a handful of chocolate curls or a pinch of holiday sprinkles. Even a light dusting of powdered sugar can add a beautiful snowy finish to your loaf.

Side Dishes

This bread is delightful with a scoop of vanilla bean ice cream, or paired alongside a steaming mug of hot cocoa or peppermint coffee for an all-out chocolate moment. For breakfast, serve it with fresh berries and a dollop of whipped cream for a lovely contrast.

Creative Ways to Present

Slice your Chocolate Peppermint Bread and arrange the pieces on a pretty platter, or wrap individual slices in parchment and tie with festive ribbon for sweet homemade gifts. Mini loaves make wonderful party favors or holiday teacher treats, too!

Make Ahead and Storage

Storing Leftovers

Leftover Chocolate Peppermint Bread keeps wonderfully moist for several days. Simply cover with plastic wrap or store it in an airtight container at room temperature for up to 3 days. The frosting helps lock in that glorious moisture!

Freezing

For longer storage, you can freeze the unfrosted loaf. Wrap it well in plastic and then foil, and tuck it in your freezer for up to 2 months. Thaw overnight at room temperature—then frost and garnish before serving for the best freshness and presentation.

Reheating

To enjoy the bread slightly warm, pop individual slices in the microwave for 10 to 15 seconds. If you plan to reheat the entire loaf, lightly cover with foil and warm it in a 300°F oven for about 10 minutes, then add fresh frosting and toppings.

FAQs

Can I use peppermint oil instead of extract?

It’s best to stick with peppermint extract for baking this bread, as peppermint oil is much more concentrated and can quickly overpower the flavor. If you only have oil, use just a tiny drop and taste-test as you go!

Why do you use both baking powder and baking soda?

This combination helps the Chocolate Peppermint Bread rise perfectly and gives it a lighter, fluffier texture while balancing the acidity of the cocoa and yogurt.

What’s the purpose of espresso powder in this recipe?

Espresso powder doesn’t make the bread taste like coffee but simply intensifies the chocolate, resulting in a richer, more complex flavor without even a hint of bitterness.

Can I make this recipe gluten-free?

Absolutely! Substitute the all-purpose flour with your favorite gluten-free blend (look for a 1:1 baking blend). Just check your other ingredients to ensure they’re gluten-free as well.

Is this bread very sweet?

The sweetness in Chocolate Peppermint Bread is nicely balanced by the bittersweet cocoa and cool peppermint. The frosting adds a dessert-like touch, but you can always reduce the amount of sugar in the icing if you prefer a less-sweet treat.

Final Thoughts

If you’re looking for a showstopping, easy-to-bake loaf that captures the magic of chocolate and mint, you absolutely have to try this Chocolate Peppermint Bread. It’s the perfect blend of rich, cool, and festive—and I promise, it’ll become a new favorite holiday treat in your kitchen. Happy baking!

Chocolate Peppermint Bread Recipe

★★★★★

5 from 28 reviews

Author: Lily
Total Time: 1 hour 10 minutes
Yield: 1 loaf 1x
Diet: Vegetarian

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Description

Indulge in the rich, chocolatey goodness of this Chocolate Peppermint Bread. A delightful treat perfect for the holidays or any time you’re craving a decadent dessert with a hint of refreshing peppermint.

Instructions

Preheat the oven to 350°F.

Add room temperature butter to a mixing bowl with the brown and white sugar. Beat with an electric hand mixer until everything is creamed together nicely.

Add in baking soda, baking powder, espresso powder, salt, and cocoa powder.

Mix until well blended.

Beat in eggs and peppermint extract.
Alternate adding the flour and milk in increments, beating the batter between each one.

Fold in dark chocolate chips using a rubber spatula.

Pour the bread batter into a parchment-lined or heavily greased loaf pan.
Bake for 50-60 minutes or until a toothpick comes out clean from the center.
Make the frosting by mixing all the frosting ingredients.
Let the bread cool, frost with the icing, and top with crushed candy cane pieces.
Slice and enjoy!

Prep Time: 20 minutes
Cook Time: 50-60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 28g
Sodium: 220mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 2g
Protein: 5g
Cholesterol: 65mg

Keywords: Chocolate Peppermint Bread, Peppermint Chocolate Loaf, Homemade Chocolate Bread