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
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)
Instructions
- 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.
- 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.
- 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.
- Gently pour buttermilk into the wet ingredient mixture, stirring until completely combined and achieving a consistent texture.
- Gradually fold the dry ingredient mixture into the wet ingredients, mixing until just combined. Avoid overmixing to maintain the bread’s tender crumb.
- Delicately incorporate mini chocolate chips into the batter, distributing them evenly throughout the mixture.
- Transfer the batter into the prepared loaf pan, smoothing the top with a spatula to ensure an even surface.
- 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.
- Allow the bread to rest in the pan for 15 minutes, which helps it set and makes removal easier.
- Carefully lift the bread out using the parchment paper edges and place on a wire cooling rack to reach room temperature.
- Melt white chocolate chips with coconut oil in short microwave intervals, stirring between each to prevent scorching.
- Once the bread is completely cool, drizzle the melted white chocolate in an artistic pattern across the surface.
- Immediately sprinkle crushed candy canes over the white chocolate drizzle, allowing them to slightly adhere as the chocolate sets.
- 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