Ingredients

1 stick butter (softened)

1/3 cup white sugar

2/3 cup brown sugar

3 eggs

1/4 tsp peppermint extract

1 1/3 cup all purpose flour

2/3 cup cocoa powder

2 tsp baking powder

1 tsp baking soda

1 tsp espresso powder

3/4 cup milk (whole or 2%)

1/2 cup dark chocolate chips

pinch salt

2 cups powdered sugar

4 tbsp milk (whole or 2%)

1/4 tsp peppermint extract

1 tbsp Greek yogurt

3 tbsp crushed candy canes

Instructions

Step 1: Preheat the oven to 350°F (175°C).

Step 2: In a mixing bowl, beat the softened butter with the brown and white sugar using an electric hand mixer until the mixture is creamy and well combined.

Step 3: Add the baking soda, baking powder, espresso powder, salt, and cocoa powder to the bowl. Mix until all dry ingredients are fully incorporated.

Step 4: Beat in the eggs one at a time, then add the peppermint extract and mix well.

Step 5: Alternate adding the flour and milk in increments, starting and ending with flour. Add about ½ cup of flour at a time, mixing gently between each addition to create a smooth batter.

Step 6: Fold in the dark chocolate chips using a rubber spatula, ensuring they’re evenly distributed.

Step 7: Pour the batter into a parchment-lined or well-greased loaf pan, spreading it evenly.

Step 8: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Because of the dark color, check carefully to ensure it is fully baked rather than gooey inside.

Step 9: While the bread bakes, prepare the frosting by beating together the powdered sugar, milk, peppermint extract, and Greek yogurt until smooth and creamy.

Step 10: Allow the bread to cool completely before spreading the frosting evenly over the top. Sprinkle with crushed candy cane pieces for a festive finish.

Step 11: Slice and serve. This bread pairs wonderfully with a cold glass of milk.

Tips & Variations

Use whole milk for a richer texture or substitute with almond milk for a dairy-free option.

For extra peppermint flavor, add a few extra drops of peppermint extract, but be careful not to overpower the chocolate.

Swap dark chocolate chips for white chocolate chips for a sweeter contrast.

If you prefer a denser bread, reduce baking powder to 1 teaspoon.

Make ahead: This bread tastes even better the next day once flavors meld together.

Storage

Store the Chocolate Peppermint Bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze wrapped tightly in plastic wrap and foil for up to 3 months. Thaw at room temperature and reheat slices gently in the microwave if desired before serving.

FAQs

Can I use peppermint oil instead of peppermint extract?

Yes, but peppermint oil is much stronger than extract. Use it sparingly—start with just a drop and adjust to taste to avoid overpowering the bread.

Is espresso powder necessary in this recipe?

Espresso powder enhances the chocolate flavor but does not make the bread taste like coffee. It’s optional but recommended for a richer, deeper chocolate taste.