Description
Indulge in the festive flavors of this homemade Chocolate Peppermint Bread. Rich cocoa and dark chocolate chips blend seamlessly with a hint of peppermint extract, creating a moist, tender loaf. Topped with a creamy peppermint frosting and crushed candy canes, this bread is a perfect holiday treat or year-round dessert that combines the warmth of chocolate with refreshing mint.
Ingredients
Scale
For the Bread:
- 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
For the Frosting:
- 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
- Preheat the Oven: Set your oven to 350°F (175°C) to prepare for baking the bread.
- Cream Butter and Sugars: In a mixing bowl, beat the softened butter with white and brown sugars using an electric mixer until the mixture is smooth and creamy.
- Add Dry Ingredients: Mix in the baking soda, baking powder, espresso powder, salt, and cocoa powder thoroughly into the creamed sugar and butter mixture.
- Incorporate Eggs and Peppermint: Beat in the eggs and peppermint extract until well combined.
- Alternate Flour and Milk: Add the flour and milk alternately in increments (about 3 to 4 times), starting and ending with flour, beating well after each addition to form a consistent batter.
- Fold in Chocolate Chips: Gently fold in the dark chocolate chips using a rubber spatula to evenly distribute without overmixing.
- Prepare Baking Pan and Pour Batter: Line a loaf pan with parchment paper or grease it heavily. Pour the batter into the pan, spreading evenly.
- Bake the Bread: Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Despite its dark color, ensure the bread is fully baked and not gooey inside.
- Make the Frosting: While the bread bakes, mix powdered sugar, milk, peppermint extract, and Greek yogurt together in a medium bowl until smooth and creamy.
- Cool and Frost: Allow the bread to cool completely on a wire rack, then frost the top evenly with the peppermint frosting.
- Decorate and Serve: Sprinkle crushed candy canes over the frosting. Slice the bread and enjoy, optionally serving with a cold glass of milk for a perfect pairing.
Notes
- Ensure the butter is softened for easier creaming with sugars.
- Check doneness with a toothpick to avoid underbaking due to the bread’s dark color.
- Use fresh peppermint extract for a vibrant mint flavor.
- The espresso powder enhances the chocolate flavor without introducing a coffee taste.
- For a dairy-free variation, substitute milk and yogurt with plant-based alternatives.
- This bread stores well in an airtight container for up to 3 days at room temperature.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Chocolate peppermint bread, holiday bread, peppermint dessert, chocolate loaf, festive bread, peppermint frosting
