This Chocolate Peppermint Bread is a festive yet wholesome treat that brings together deep cocoa richness and refreshing peppermint flavor in every slice.
Lightly sweetened and perfectly moist, it’s a cozy winter favorite that feels indulgent yet balanced.
Packed with antioxidants from cocoa and protein from eggs and yogurt, this loaf is satisfying, energizing, and surprisingly easy to prepare — ideal for both gifting and everyday baking.
Chocolate Peppermint Bread
Equipment
- 2 mixing bowls
- Electric Mixer (Hand or Stand)
- Measuring Cups and Spoons
- Rubber spatula
- 1 Loaf Pan (8×4 inch)
- Parchment Paper
Ingredients
For the Bread:
- ½ cup 1 stick unsalted butter, softened
- ⅓ cup granulated sugar
- ⅔ cup light brown sugar
- 3 large eggs
- ¼ teaspoon peppermint extract
- 1⅓ cups all-purpose flour
- ⅔ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon espresso powder
- ¾ cup whole or 2% milk
- ½ cup dark chocolate chips
- 1 pinch salt
For the Frosting:
- 2 cups powdered sugar
- 4 tablespoons milk whole or 2%
- ¼ teaspoon peppermint extract
- 1 tablespoon Greek yogurt
- 3 tablespoons crushed candy canes
Instructions
- Preheat and Prepare Your Pan: Begin by preheating your oven to 350°F (175°C) to ensure it reaches the proper baking temperature before you add your batter. While the oven warms up, line an 8×4-inch loaf pan with parchment paper, allowing a bit of overhang on the sides for easy lifting once baked. If you prefer, you can instead grease the pan thoroughly with butter or nonstick spray, making sure to coat every corner to prevent the bread from sticking. Set the prepared pan aside.
- Cream the Butter and Sugars: Place softened butter, granulated sugar, and brown sugar into a large mixing bowl. Using a hand or stand mixer fitted with the paddle attachment, beat the mixture on medium speed until it becomes light, fluffy, and pale in color—this process usually takes about 2 to 3 minutes. Proper creaming is key to achieving a tender, soft crumb. As you beat, pause once or twice to scrape down the sides and bottom of the bowl with a rubber spatula to ensure that all ingredients are evenly incorporated.
- Blend in the Cocoa and Leaveners: Once the butter mixture looks creamy and well-aerated, sprinkle in the cocoa powder, baking powder, baking soda, espresso powder, and a pinch of salt. Begin mixing at low speed to prevent the cocoa from puffing into the air, then gradually increase to medium until the dry ingredients are evenly dispersed. This step helps infuse the batter with deep chocolate flavor and ensures the leavening agents are well-distributed, giving your bread the perfect rise later on.
- Incorporate Eggs and Peppermint Extract: Crack the eggs one at a time into the bowl, beating well after each addition. This allows the mixture to emulsify smoothly and prevents any curdling. Then, add the peppermint extract, mixing just until it disappears into the batter. Be careful not to overmix—peppermint extract is quite potent, so a little goes a long way. At this stage, your batter should look thick, glossy, and evenly colored with a rich chocolate tone.
- Alternate Adding Flour and Milk: With your mixer on low speed, begin alternating between adding the flour and milk. Add about ½ cup of flour first, then pour in roughly ⅓ of the milk. Continue alternating the additions in three or four rounds until both are fully incorporated. Mixing this way prevents the batter from becoming lumpy or overworked, which could make the bread dense. Pause occasionally to scrape the sides and bottom of the bowl to catch any dry bits hiding beneath the surface. By the end of this step, the batter should feel smooth and slightly thick, with a luscious, chocolatey texture that easily falls from a spoon.
- Fold in Chocolate Chips: Using a rubber spatula, gently fold in the dark chocolate chips until they’re evenly distributed throughout the batter. Folding instead of mixing ensures you keep the batter’s airy texture intact. The chocolate chips will melt slightly while baking, creating small pockets of molten chocolate that make every bite indulgent.
- Fill the Pan and Bake: Pour the batter into your prepared loaf pan, smoothing out the top with your spatula so it spreads evenly. Give the pan a gentle tap on the counter to release any trapped air bubbles. Place the pan in the center of your preheated oven and bake for 50 to 60 minutes, or until a toothpick inserted into the middle of the loaf comes out clean or with just a few moist crumbs. Because of the dark color of cocoa, it may appear done before it actually is, so rely on the toothpick test rather than color alone. Avoid opening the oven door too often, as heat fluctuations can cause the bread to sink.
- Cool the Bread Before Frosting: Once baked, carefully remove the pan from the oven and allow the loaf to rest in the pan for about 10 to 15 minutes. Then, use the parchment paper overhang to lift the bread out and transfer it to a wire cooling rack. Let it cool completely—this step is essential because frosting a warm loaf will cause the icing to melt and slide off. Cooling also helps the chocolate flavor deepen and the texture firm up slightly for perfect slicing.
- Prepare the Peppermint Frosting: While the bread cools, prepare your frosting. In a medium bowl, combine powdered sugar, milk, Greek yogurt, and peppermint extract. Use a hand mixer or whisk to blend the mixture until it becomes smooth, creamy, and free of lumps. The frosting should be thick yet spreadable; if it feels too dense, add a teaspoon of milk at a time until you reach the desired consistency. The yogurt gives a subtle tang that balances the sweetness and adds a touch of protein richness.
- Frost, Decorate, and Serve: Once the loaf has cooled completely, spread the peppermint frosting evenly over the top using a spatula or the back of a spoon. While the frosting is still slightly tacky, sprinkle crushed candy canes generously over the surface to create a festive, sparkling finish. Allow the frosting to set for 10–15 minutes before slicing. Use a sharp serrated knife for clean slices. Serve each piece with a glass of cold milk, a cup of coffee, or hot cocoa for a cozy holiday treat that looks as good as it tastes.
Notes
- Always use room-temperature butter and eggs for the best texture; cold ingredients can cause the batter to separate or bake unevenly.
- Do not exceed the peppermint extract measurement—too much can overpower the chocolate and create a bitter taste.
- The espresso powder enhances the cocoa flavor without adding a coffee taste, so don’t skip it unless necessary.
- For extra indulgence, mix in white chocolate or crushed peppermint bark with the chocolate chips.
- Always perform the toothpick test to ensure doneness; dark chocolate bread can appear baked before it truly is.
- Let the loaf cool completely before frosting—otherwise, the icing will melt and lose its creamy texture.
- If you prefer less sweetness, reduce the powdered sugar in the frosting slightly without affecting the overall texture.
- This bread makes a lovely edible gift during the holidays when wrapped in parchment and tied with twine.
- You can turn leftovers into festive dessert toasts by lightly warming slices and topping with whipped cream.
- Use high-quality cocoa powder for the richest flavor and darkest color.
Chef’s Secrets for Perfect Texture and Flavor
Creating bakery-quality Chocolate Peppermint Bread at home is all about the little details.
First, always start with softened butter—this ensures the sugar incorporates smoothly and traps air, which gives the loaf its tender crumb.
When creaming, don’t rush; beat until the mixture looks fluffy and slightly pale.
This process builds the foundation for a light texture.
Next, alternating the flour and milk prevents overmixing and keeps the batter silky.
Overworked batter can lead to a dense loaf, so gentle mixing is key.
Also, never skip espresso powder; while subtle, it deepens the chocolate flavor, making it richer without tasting like coffee.
Lastly, be patient when baking—dark breads can trick the eye into thinking they’re done early, but a clean toothpick test is your best guide.
These small steps, when followed carefully, guarantee a soft, chocolatey loaf every time.
Serving Suggestions for Holiday Enjoyment
Chocolate Peppermint Bread is wonderfully versatile and can be served in several ways to match the mood or occasion.
For a festive breakfast, serve a thick slice warm with a dollop of whipped cream or a drizzle of chocolate syrup.
It also pairs beautifully with a mug of peppermint mocha, cappuccino, or even a simple cup of black coffee to balance the sweetness.
During the holidays, you can transform this loaf into a charming dessert centerpiece.
Add a scoop of vanilla or peppermint ice cream on top of a slightly warmed slice for a comforting winter dessert.
For parties or brunch gatherings, cut it into smaller pieces and serve it alongside fruit, cookies, and mini pastries for a sweet holiday platter.
The candy cane topping adds color and sparkle, making it look as good as it tastes.
Storage Tips for Maximum Freshness
To keep your Chocolate Peppermint Bread moist and flavorful, allow it to cool completely before storing.
Once cooled, wrap the loaf tightly in plastic wrap or aluminum foil to prevent it from drying out.
You can store it at room temperature for up to 3 days in a cool, dry place.
If you prefer a chilled texture or want it to last longer, refrigerate the loaf for up to 5 days, ensuring it’s well-sealed to avoid absorbing fridge odors.
For long-term storage, the loaf freezes beautifully.
Simply wrap it first in plastic wrap, then in foil, or place it in an airtight freezer bag.
It can be frozen for up to 3 months.
To serve, thaw overnight in the refrigerator or at room temperature for several hours.
If you want to revive that freshly baked taste, warm individual slices in the microwave for 10–15 seconds before serving.
Avoid freezing the frosted loaf; instead, frost it after thawing for the best texture and flavor.
Frequently Asked Questions
1. Can I make this recipe gluten-free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that already includes xanthan gum.
The bread will retain its structure and texture beautifully, though it may be slightly more delicate, so handle with care when slicing.
2. What if I don’t have espresso powder?
Espresso powder enhances the chocolate’s depth, but if you don’t have any, simply omit it or replace it with 1 teaspoon of instant coffee granules dissolved in a tablespoon of milk.
The flavor won’t be identical but will still provide a mild richness that complements the cocoa.
3. Can I make this recipe into muffins or mini loaves?
Absolutely! The batter can be poured into a 12-cup muffin tin or several mini loaf pans.
Reduce the baking time to about 18–22 minutes for muffins and 25–35 minutes for mini loaves, checking with a toothpick for doneness.
4. How do I prevent my bread from being dry or dense?
Dry bread usually results from overmixing or overbaking. Mix only until ingredients are just combined and always check for doneness with a toothpick rather than relying on baking time alone.
Using whole milk or 2% milk instead of skim will also help maintain a soft, moist crumb.
5. Can I make the frosting ahead of time?
Yes, you can prepare the frosting up to 2 days in advance and store it in an airtight container in the refrigerator.
Before using, allow it to come to room temperature and whisk again to restore its creamy consistency. Add a splash of milk if it’s too thick.
