Delicious Chocolate Peppermint Bread Recipe
A festive holiday loaf that combines rich cocoa and refreshing peppermint, dotted with chocolate chips for a moist and indulgent treat perfect for gatherings or cozy winter days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (about 10 slices)
- Category: Bread, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 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)
- ½ cup unsalted butter, melted
- 1 teaspoon peppermint extract
- 1 cup semi-sweet or dark chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease a loaf pan and line with parchment paper.
- In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, and salt.
- In another bowl, whisk melted butter with eggs and milk until smooth. Stir in peppermint extract.
- Pour wet ingredients into dry mixture and fold gently with a spatula until combined, avoiding overmixing.
- Fold in chocolate chips and transfer batter to the prepared loaf pan, smoothing the top.
- Bake 50–60 minutes, or until a toothpick inserted comes out with moist crumbs.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Add crushed candy canes for a festive crunch.
- Drizzle a powdered sugar glaze on top for extra sweetness.
- Chopped walnuts or pecans can be added for a nutty variation.
- Bake in mini loaf pans or muffin tins for quicker baking and gifting.
- Wrap tightly and store at room temperature for 3 days, in the fridge for 1 week, or freeze up to 2 months.
Nutrition
- Serving Size: 1 slice (1/10 loaf)
- Calories: 260
- Sugar: 21g
- Sodium: 115mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
