Delicious Chocolate Peppermint Bread Recipe

Why You’ll Love This Recipe

I like this recipe because it’s simple yet delivers bakery-level results. The peppermint flavor brightens up the richness of chocolate, giving every bite a refreshing twist. I also enjoy how versatile it is—I can serve it as a holiday dessert, a sweet breakfast treat, or even gift it to friends wrapped in parchment and ribbon.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 cups all-purpose flour
½ cup unsweetened cocoa powder
¾ cup granulated sugar
1 teaspoon baking powder
¼ teaspoon salt
2 large eggs
1 cup milk (whole milk or buttermilk works best)
½ cup unsalted butter, melted
1 teaspoon peppermint extract
1 cup semi-sweet or dark chocolate chips

Directions

1. I preheat my oven to 350°F (175°C) and grease a loaf pan, lining it with parchment paper for easy removal.

2. In a large bowl, I whisk together the flour, cocoa powder, sugar, baking powder, and salt until evenly blended.

3. In another bowl, I whisk the melted butter with eggs and milk until smooth, then stir in the peppermint extract.

4. I pour the wet ingredients into the dry mixture and gently fold them together with a spatula until no dry streaks remain. I’m careful not to overmix so the bread stays soft.

5. I fold in the chocolate chips, then transfer the batter to the prepared loaf pan, smoothing the top.

6. I bake for 50–60 minutes, checking with a toothpick. When it comes out with moist crumbs but no wet batter, it’s ready.

7. I let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Servings and Timing

This recipe makes 1 loaf, about 10 slices. It takes 15 minutes to prepare, 50–60 minutes to bake, and around 1 hour 15 minutes in total including cooling time.

Variations

Sometimes I stir in crushed candy canes for a festive crunch or drizzle a simple powdered sugar glaze over the top. For a nuttier twist, I add chopped walnuts or pecans. If I want individual portions, I bake the batter in mini loaf pans or muffin tins for quicker baking and easy gifting.

Storage/Reheating

I wrap the cooled bread tightly in plastic wrap and store it at room temperature for up to 3 days. For longer storage, I refrigerate it for up to 1 week. It also freezes beautifully—I slice it, wrap each piece in plastic wrap, and store them in a freezer bag for up to 2 months. To reheat, I warm slices in the microwave for 15–20 seconds or in a 300°F oven until soft.

FAQs

What makes Chocolate Peppermint Bread unique?

I think the combination of chocolate and peppermint sets it apart, giving it both richness and freshness in one bite.

Can I substitute ingredients in this recipe?

Yes, I sometimes use almond milk instead of regular milk, or coconut oil instead of butter. The flavor changes slightly but it still works well.

How should I store leftover Chocolate Peppermint Bread?

I wrap it tightly and keep it at room temperature for a few days, or refrigerate it for up to a week. Freezing also works if I want to save it longer.

Can I make Chocolate Peppermint Bread ahead of time?

Yes, I like to bake it the day before serving. The flavors actually deepen after resting overnight.

Is there a specific type of chocolate I should use?

I prefer semi-sweet chocolate chips because they balance sweetness well, but dark chocolate gives it a richer flavor.

How long does it take to bake?

It usually takes 50–60 minutes at 350°F, but I always test with a toothpick to be sure.

Can I make this recipe gluten-free?

Yes, I substitute a 1:1 gluten-free flour blend, and it still bakes up nicely.

Can I add extra peppermint flavor?

Yes, I sometimes sprinkle crushed peppermint candies on top before baking or drizzle peppermint glaze afterward.

Can I turn this into muffins?

Absolutely—I bake the batter in muffin tins for 18–22 minutes, and they turn out beautifully.

What drinks pair best with Chocolate Peppermint Bread?

I like it with hot cocoa, coffee, or even a peppermint mocha for the ultimate holiday treat.

Conclusion

This Chocolate Peppermint Bread is one of my go-to holiday recipes because it’s festive, flavorful, and easy to make. I love how the chocolate and peppermint balance each other perfectly, and the bread stays moist and indulgent with every slice. Whether I bake it for a gathering, as a homemade gift, or just for myself, it always brings a little extra holiday cheer.