Chocolate Peppermint Bread Recipe for Winter Warmth

Warm winter afternoons call for a delightful chocolate peppermint bread that sparks instant joy in any kitchen.

Cozy aromas will swirl through rooms, promising a delectable treat.

Sweet hints of chocolate and cool peppermint create a magical combination that feels like a festive celebration.

Baking this bread becomes an invitation to comfort and indulgence.

Kitchen counters transform into delicious playgrounds with simple ingredients and minimal effort.

Chocolate lovers and peppermint fans will absolutely adore this scrumptious creation.

Let’s whip up something extraordinary that everyone will be talking about.

Pro Tips for Swirls and Even Texture

• Swap Buttermilk Easily: Create a quick buttermilk substitute by mixing regular milk with vinegar or lemon juice, allowing it to sit for 5 minutes before using in the recipe.
• Prevent Chocolate Chip Sinking: Toss mini chocolate chips in a light dusting of flour before folding into the batter to help them distribute evenly and prevent sinking to the bottom.
• Check Bread Doneness Carefully: Use the toothpick test by inserting it into the center of the bread- if it comes out with just a few moist crumbs, the bread is perfectly baked.
• Customize Peppermint Intensity: Adjust the peppermint extract to your taste, starting with less and adding more gradually to control the mint flavor's strength.
• Store and Freeze Smartly: Wrap the cooled bread tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months for longer preservation.

Keeping the Bread Fresh After Day One

• Store leftover bread in an airtight container in the refrigerator for up to 5 days. Wrap tightly with plastic wrap or aluminum foil to prevent drying out.
• Slice bread before freezing. Place individual slices in freezer-safe bags or wrap each slice in plastic wrap. Freeze for up to 3 months.
• Remove from freezer and let sit at room temperature for 1-2 hours. Alternatively, microwave slices for 15-20 seconds until slightly warm.
• Warm slices in a toaster oven or regular oven at 300°F for 5-7 minutes to restore moisture and bring back the fresh-baked texture.

What to Sip with Chocolate Peppermint Bread

• Brew a rich, velvety hot chocolate with marshmallows to complement the chocolate peppermint bread's intense flavors and create a warm, comforting experience.
• Craft a smooth espresso-based drink with peppermint syrup and whipped cream to echo the bread's minty chocolate profile and enhance its dessert-like qualities.
• Serve a scoop of cold, creamy vanilla bean ice cream alongside a slice of bread to balance the warmth and provide a delightful temperature contrast.
• Steep a light, refreshing peppermint tea to cleanse the palate and highlight the bread's festive mint undertones without overwhelming its rich chocolate base.

Variations for a Holiday Flavor Makeover

• Gluten-Free Version: Replace all-purpose flour with a gluten-free flour blend, ensuring the same measurements for a celiac-friendly chocolate peppermint bread.
• Dairy-Free Alternative: Swap buttermilk with almond milk, use coconut oil instead of butter, and opt for dairy-free white chocolate chips for those with lactose intolerance.
• Vegan Adaptation: Substitute eggs with flax eggs, use plant-based milk, replace butter with vegetable oil, and select vegan chocolate chips to create a completely plant-based treat.
• Low-Sugar Option: Reduce sugar content by using stevia or monk fruit sweetener, and choose sugar-free chocolate chips to make a more diabetic-friendly version of the bread.

FAQs for Peppermint Bread Success

• Can I use regular milk instead of buttermilk?

Yes, you can substitute buttermilk with regular milk mixed with 1 teaspoon of vinegar or lemon juice. Let the mixture sit for 5 minutes before using to create a similar tangy flavor and texture.

• How do I know when the bread is fully baked?

Insert a toothpick into the center of the bread. If it comes out clean or with just a few moist crumbs, the bread is done. Avoid overbaking, which can make the bread dry.

• Can I make this bread gluten-free?

You can try replacing the all-purpose flour with a gluten-free flour blend. However, the texture might slightly change, so adjust the liquid ingredients as needed and expect some variation in the final result.

• How do I prevent the chocolate chips from sinking?

Toss the mini chocolate chips in a little flour before adding them to the batter. This helps prevent them from sinking to the bottom during baking and ensures they are evenly distributed throughout the bread.

Chocolate Peppermint Bread for Winter Mornings

• Quick Holiday Dessert that requires minimal baking skills and comes together in under an hour.
• Combines rich chocolate with refreshing peppermint, creating a delightful seasonal treat perfect for winter gatherings and gift-giving.
• Adaptable recipe allows substitutions like regular milk with vinegar if buttermilk isn't available, making it convenient for home bakers with limited ingredients.
• Elegant white chocolate drizzle and crushed candy cane topping transforms a simple bread into a show-stopping dessert that impresses family and friends.

What Goes Into This Bold, Minty Loaf

• Flour, Cocoa Powder: Foundational base for the bread, providing structure and rich chocolate flavor. All-purpose flour works best; unsweetened cocoa powder adds deep chocolate notes.
• Baking Soda, Baking Powder, Salt: Essential leavening agents that help the bread rise and enhance overall taste. Use fresh, unexpired leavening agents for best results.

• Sugars: Sweetens the bread and helps create a tender texture. A mix of brown and white sugar provides depth of flavor.
• Butter, Eggs: Adds moisture, richness, and helps bind the ingredients. Use room temperature eggs and unsalted butter for consistent results.
• Buttermilk: Provides tanginess and helps create a soft, tender crumb. Can substitute with milk and vinegar if needed.

• Vanilla Extract, Peppermint Extract: Adds layers of flavor, creating a festive chocolate-mint profile. Use pure extracts for best taste.
• Mini Chocolate Chips, White Chocolate Chips: Adds extra chocolatey bursts and creates a decorative topping. Use good quality chocolate for best flavor.
• Candy Canes: Provides a festive crunch and additional peppermint flavor. Crush just before sprinkling for maximum freshness.
• Coconut Oil: Helps melt and smooth the white chocolate for drizzling. Use a neutral, refined coconut oil.

How to Bake a Moist Peppermint Loaf Cake

Step 1: Warm Up the Oven

• Coating with butter or cooking spray
• Lining with parchment paper for smooth removal

Step 2: Create the Dry Mixture

• All-purpose flour
• Cocoa powder
• Baking soda
• Baking powder
• Salt

Whisk these ingredients until perfectly blended.

Step 3: Blend Wet Ingredients

• Granulated sugar
• Brown sugar
• Melted butter
• Eggs
• Vanilla extract
• Peppermint extract

Stir in buttermilk until smooth and creamy.

Step 4: Marry the Mixtures

Gently fold dry ingredients into wet ingredients.

Sprinkle in mini chocolate chips and mix until just combined.

Step 5: Bake to Perfection

Pour batter into prepared pan.

Slide into preheated oven.

Bake for 45-55 minutes.

Check doneness by inserting a toothpick- it should come out clean.

Rest bread in pan for 10 minutes.

Transfer to wire rack and let cool completely.

Step 6: Add Magical Topping

Melt white chocolate chips with coconut oil in microwave.

Drizzle melted chocolate over cooled bread.

Sprinkle crushed candy canes on top.

Step 7: Slice and Savor

Allow chocolate topping to set.

Cut into thick, tempting slices.

Serve with steaming hot cocoa.

Baking Hack: No buttermilk? Mix regular milk with a splash of vinegar or lemon juice.

Chocolate Peppermint Bread Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 38 reviews

• Total Time: 1 hour 5 minutes
• Yield: 8 1x

Print Recipe

Pin Recipe

Description

Rich chocolate mingles with cool peppermint in this irresistible chocolate peppermint bread, creating a festive winter treat. Seasonal spices and smooth chocolate swirls promise delightful comfort for holiday gatherings and quiet moments of indulgence.

---

Ingredients

Scale 1x2x3x

Primary Ingredients:

• 1 ½ cups (360 milliliters) all-purpose flour
• ½ cup (50 grams) unsweetened cocoa powder
• 2 large eggs
• ½ cup (113 grams) unsalted butter, melted
• ¾ cup (180 milliliters) buttermilk (or whole milk)

Sugars and Sweeteners:

• ¾ cup (150 grams) granulated sugar
• ½ cup (100 grams) brown sugar, packed
• ¼ cup (40 grams) crushed candy canes

Leavening and Flavor Agents:

• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract
• ½ cup (85 grams) mini chocolate chips
• ½ cup (85 grams) white chocolate chips (or semisweet chocolate)
• 1 teaspoon coconut oil or butter (for melting)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the oven environment by heating to 350°F (175°C) and positioning a rack in the center. Coat a 9×5-inch loaf pan with butter and line with parchment paper, allowing excess paper to hang over the sides for easy bread removal.
2. Sift together flour, cocoa powder, baking soda, baking powder, and salt in a medium mixing bowl, ensuring all dry ingredients are well integrated and free of lumps.
3. In a separate large bowl, thoroughly combine granulated and brown sugars with melted butter. Whisk in eggs, one at a time, until the mixture becomes smooth and uniformly incorporated. Blend in vanilla and peppermint extract, creating a fragrant liquid base.
4. Gently pour buttermilk into the wet ingredient mixture, stirring until completely combined and achieving a consistent texture.
5. Gradually fold the dry ingredient mixture into the wet ingredients, mixing until just combined. Avoid overmixing to maintain the bread’s tender crumb.
6. Delicately incorporate mini chocolate chips into the batter, distributing them evenly throughout the mixture.
7. Transfer the batter into the prepared loaf pan, smoothing the top with a spatula to ensure an even surface.
8. Bake in the preheated oven for 50-60 minutes. Check doneness by inserting a toothpick into the center – it should emerge with minimal, moist crumbs.
9. Allow the bread to rest in the pan for 15 minutes, which helps it set and makes removal easier.
10. Carefully lift the bread out using the parchment paper edges and place on a wire cooling rack to reach room temperature.
11. Melt white chocolate chips with coconut oil in short microwave intervals, stirring between each to prevent scorching.
12. Once the bread is completely cool, drizzle the melted white chocolate in an artistic pattern across the surface.
13. Immediately sprinkle crushed candy canes over the white chocolate drizzle, allowing them to slightly adhere as the chocolate sets.
14. Let the chocolate completely solidify before slicing. Cut into thick, generous pieces and serve alongside a warm beverage for maximum enjoyment.

Notes

• Customize the bread’s intensity by adjusting peppermint extract, starting with less and adding to taste for a more subtle or bold flavor profile.
• Swap chocolate chips with dark, milk, or white chocolate varieties to create unique texture and richness variations.
• Ensure ingredients are room temperature to help achieve a smoother, more evenly mixed batter that promotes better rising and consistent texture.
• For gluten-free adaptation, replace wheat flour with a 1:1 gluten-free baking blend, maintaining the same measurements and mixing techniques.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 320
• Sugar: 22 g
• Sodium: 150 mg
• Fat: 14 g
• Saturated Fat: 8 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 50 mg