This Chocolate Peppermint Bread is a festive delight that combines rich chocolate with a refreshing peppermint twist. It’s soft, moist, and perfect for winter celebrations!
Every bite feels like a cozy hug! I love to enjoy it with a cup of hot cocoa—it makes my kitchen smell like a candy cane wonderland! 🎄
Key Ingredients & Substitutions
All-Purpose Flour: This forms the base of your bread. If you’re gluten-free, a 1:1 gluten-free flour substitute works great here. I’ve found that it still gives a nice texture!
Cocoa Powder: Use unsweetened cocoa for the richest chocolate flavor. If you have Dutch-processed cocoa, that works too; just note it’s less acidic, which can slightly change the flavor.
Butter: Unsalted butter is ideal for controlling salt levels. You can use coconut oil or a vegan butter if you want a dairy-free option.
Yogurt or Sour Cream: This adds moisture to the bread. Greek yogurt gives a nice tang, but if you’re dairy-free, try unsweetened almond milk yogurt instead.
Peppermint Extract: Essential for that holiday flavor. If you prefer a more subtle mint taste, you can use less peppermint extract or replace it with vanilla extract.
How Do I Achieve a Perfectly Moist Bread?
To keep your Chocolate Peppermint Bread moist, the balance of wet and dry ingredients is key. Here’s how to make it just right:
- Make sure to measure your flour accurately—use the spoon-and-level method to avoid packing it in too tightly.
- Don’t overmix the batter! Stir just until combined to maintain a light texture. A few lumps are okay!
- Consider letting your dough sit for a few minutes before baking. This allows the flour to absorb moisture properly.
- Every oven is different; check for doneness a few minutes early. If a toothpick comes out with a few moist crumbs, it’s perfect!
By following these tips, you’ll end up with a delicious, moist Chocolate Peppermint Bread that everyone will love!
Chocolate Peppermint Bread Recipe
Ingredients You’ll Need:
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 teaspoon vanilla extract
- 1/2 cup sour cream or Greek yogurt
- 1/4 cup milk
- 1/2 teaspoon peppermint extract
- 1 cup mini chocolate chips (plus extra for topping)
- 1/2 cup crushed peppermint candies or candy canes
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk or heavy cream
- 1/4 teaspoon peppermint extract
How Much Time Will You Need?
This delectable Chocolate Peppermint Bread will take about 20 minutes to prepare and 50-60 minutes to bake, plus time to cool down. You’ll spend a total of around 1 hour and 15 minutes from start to finish, making it a perfect project for a cozy afternoon!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Get your 9×5 inch loaf pan ready by greasing it with butter and flour, or line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. This helps to evenly distribute the leavening agents and ensures a nice rise in your bread. Set it aside for now.
3. Cream the Butter and Sugar:
In a large mixing bowl, add the softened butter and granulated sugar. Use a hand mixer or a whisk to beat them together until the mixture is light and fluffy—this usually takes about 2-3 minutes!
4. Add the Eggs and Extracts:
Next, crack the eggs in one at a time, beating well after each addition. Now stir in the vanilla and peppermint extracts for that delicious festive flavor.
5. Combine Wet and Dry Ingredients:
Now it’s time to alternate adding your dry ingredients and wet ingredients. Start with about a third of the dry mixture, mix it in, then add half of the sour cream (or Greek yogurt) and milk. Continue this pattern until everything is just combined—be careful not to overmix!
6. Add Chocolate Chips:
Gently fold in the mini chocolate chips with a spatula until they’re evenly distributed throughout the batter.
7. Layering the Batter:
Pour half of your batter into the prepared loaf pan. Sprinkle a layer of crushed peppermint candies over the batter to add a minty crunch. Then, pour the rest of the batter over that layer. Take a knife and gently swirl it to create a marbled look if you’d like!
8. Bake the Bread:
Pop the loaf pan in the oven and bake for 50-60 minutes. Check for doneness by inserting a toothpick into the center—the bread is ready when the toothpick comes out clean or with just a few crumbs.
9. Cool Down:
Once baked, let the bread cool in the pan for about 10 minutes before carefully transferring it to a wire rack to cool completely.
10. Make the Glaze:
In a small bowl, whisk together the powdered sugar, peppermint extract, and milk (or heavy cream) until it’s smooth and pourable.
11. Glaze and Garnish:
Drizzle the glaze over the cooled bread and finish it off with extra crushed peppermint candies for a festive touch. Now it’s ready to slice and serve!
12. Enjoy Every Bite:
Enjoy your Chocolate Peppermint Bread with a cup of hot cocoa or coffee. Every bite is sure to warm your heart and fill your home with the spirit of the season! Happy baking!
Can I Use Different Types of Flour?
Yes! You can substitute all-purpose flour with a gluten-free 1:1 flour blend if you’re looking for a gluten-free option. Just be sure to check the packaging for any specific instructions.
What Can I Substitute for Sour Cream?
If you don’t have sour cream, you can use Greek yogurt instead, which will give a similar texture and tang. Alternatively, unsweetened applesauce or buttermilk can work too, but they may slightly alter the taste and moisture level.
How Should I Store Leftovers?
Store any leftover Chocolate Peppermint Bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can freeze it! Just wrap it tightly in plastic wrap and then foil, and it will last for up to 2 months.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the batter a day in advance and keep it covered in the fridge. When you’re ready to bake, just let it come to room temperature for about 30 minutes before pouring it into the loaf pan and baking as directed.