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Chocolate Peppermint Bread

Karina Kari
This Chocolate Peppermint Bread is rich, soft, and full of holiday cheer.
The perfect blend of cocoa, peppermint, and a touch of espresso creates a deep, chocolaty flavor, while a creamy peppermint glaze and crushed candy canes add festive sweetness.
Perfect for breakfast, dessert, or gifting — this loaf is as easy to make as it is delightful to eat.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Breakfast Treat, Dessert, Snack
Cuisine American
Servings 8 slices

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.
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