This Chocolate Peppermint Bread is a sweet treat that perfectly mixes rich chocolate with a cool peppermint twist. It’s soft, easy to slice, and so delicious!
What’s really fun is that it’s great for any time of year, but feels extra special during the holidays. I love having a slice with my coffee; it makes mornings feel festive! ☕️🎄
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your bread. If you want a gluten-free option, try using a 1:1 gluten-free flour blend.
Unsweetened Cocoa Powder: This adds rich chocolate flavor. Dark cocoa powder can enhance the chocolate taste if you’re a true chocolate lover!
Granulated Sugar: This sweetens the bread. For a healthier option, coconut sugar can be used in equal measure, though it may change the color a bit.
Unsalted Butter: It provides moisture. If you’re dairy-free, coconut oil or a non-dairy butter can serve as a great substitute.
Buttermilk: It helps make the bread tender. If you don’t have buttermilk, mix a cup of milk with a tablespoon of vinegar and let it sit for a few minutes.
Peppermint Extract: Essential for that fresh minty flavor! You could also use crushed mint candies for a delicious twist, but use them sparingly if they are very sweet.
How Do I Get the Perfect Texture for My Bread?
To achieve that perfect, moist bread texture, it’s important to avoid overmixing. Here’s what you should keep in mind:
- Mix the dry and wet ingredients just until combined; a few lumps are perfectly okay!
- Be gentle when folding in chocolate chips if you’re using them—this helps maintain lightness.
- Make sure your butter is only slightly cooled, as too-hot butter may cook the eggs in your mixture.
Allowing your bread to cool before slicing is key! It helps set the texture, making for cleaner, neater slices.
Chocolate Peppermint Bread
Ingredients You Will Need:
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1/2 teaspoon peppermint extract
- 1 cup semisweet chocolate chips (optional)
- 1 cup powdered sugar (for glaze)
- 2 tablespoons milk or heavy cream (for glaze)
- 1/4 teaspoon peppermint extract (for glaze)
- Crushed peppermint candies or candy canes, for garnish
How Much Time Will You Need?
This chocolate peppermint bread will take about 15 minutes for prep time and 50-60 minutes for baking. After baking, allow about 20-30 minutes for cooling before you glaze and serve. In total, you are looking at approximately 1 hour and 30 minutes before you can enjoy this delicious treat!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
Start by preheating your oven to 350°F (175°C). While your oven warms up, grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easier removal later.
2. Mix the Dry Ingredients:
In a medium-sized bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt. This helps to ensure there are no lumps and that all ingredients are evenly distributed. Set this bowl aside for later.
3. Combine Wet Ingredients:
In a larger mixing bowl, whisk together the granulated sugar and melted butter until smooth. Add each egg one at a time, making sure to mix well after each addition. Next, stir in the vanilla and peppermint extracts, blending them thoroughly into the mixture.
4. Combining Dry and Wet Mixtures:
Now it’s time to marry the two mixtures! Begin by adding about one-third of the dry mixture to the wet mixture, followed by half of the buttermilk. Repeat this process, alternating between dry and wet, ending with the dry ingredients. Mix just until combined. If you are using chocolate chips, gently fold them into the batter now.
5. Baking the Bread:
Pour your batter into the prepared loaf pan, smoothing out the top. Place the pan in the oven and bake for 50-60 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Be sure not to open the oven door too often—you want to keep that heat in!
6. Cooling Time:
Once it’s baked, let the bread cool in the pan for about 10-15 minutes. Then, carefully transfer it to a wire rack to cool completely. This prevents sogginess.
7. Preparing the Glaze:
To make the glaze, whisk together powdered sugar, milk (or heavy cream), and peppermint extract until it reaches a smooth consistency. If it’s too thick, add a little more milk until you achieve your desired thickness.
8. Finishing Touches:
Drizzle the glaze generously over the cooled bread. While the glaze is still wet, sprinkle crushed peppermint candies or candy canes on top for that festive touch!
9. Slicing and Serving:
Let the glaze set for a few minutes, then slice up your delicious Chocolate Peppermint Bread. Serve it up with your favorite cup of coffee or tea and enjoy the festive flavors!
This richly flavored bread will definitely become a favorite for holiday gatherings or cozy afternoons at home. Happy baking!
Can I Use Low-Fat Buttermilk in This Recipe?
Yes, you can! Low-fat buttermilk will work just fine. It delivers the same tangy flavor but with fewer calories. Just make sure it’s not completely fat-free for optimal moisture.
What Can I Substitute for Peppermint Extract?
If you don’t have peppermint extract, you can use an equal amount of mint extract. Alternatively, you can crush some peppermint candies and mix them into the batter for a hint of flavor and fun texture!
How Do I Store Leftover Chocolate Peppermint Bread?
Store leftover bread in an airtight container at room temperature for up to 3 days. If you want it to last longer, wrap it tightly in plastic wrap and freeze it for up to 2 months. Just let it thaw at room temperature before serving!
Can I Add Other Ingredients Like Nuts or Dried Fruit?
Absolutely! Feel free to fold in some chopped nuts or dried fruit like cherries or cranberries for added texture and flavor. Just keep in mind that this may slightly alter the overall moisture, so adjust baking time as needed.
