Chocolate Peppermint Bread

The holidays are the perfect time to indulge in the warm, comforting flavors of chocolate and peppermint. This Chocolate Peppermint Bread is a delightful twist on a classic quick bread, blending rich cocoa with cool peppermint for a treat that’s both festive and delicious. Topped with a creamy glaze and a sprinkle of crushed candy canes, it’s a dessert that feels like Christmas in every bite.

I first made this bread as a fun way to use up extra candy canes, and it quickly became a holiday favorite. It’s moist, easy to make, and the perfect addition to any holiday spread. Whether you’re serving it as dessert, gifting it to friends, or enjoying it with a cup of hot cocoa, this bread is guaranteed to bring holiday cheer.

Let’s get baking with this Chocolate Peppermint Bread recipe and make your holiday season a little sweeter!

Quick Overview in Todd Wilbur’s Style

This Chocolate Peppermint Bread combines the rich flavor of chocolate with the refreshing coolness of peppermint. It’s a moist, tender loaf that’s topped with a creamy glaze and crushed candy canes for a festive touch. Perfect for gifting or enjoying with family, this recipe is easy to make and full of holiday magic.

Why You’ll Love This Chocolate Peppermint Bread

Moist, Chocolatey, and Festive

• Rich and Flavorful: Deep chocolate flavor with a hint of cool peppermint.
• Beautifully Festive: The glaze and candy cane topping add a holiday flair.
• Perfect for Gifting: Wrap it up for a thoughtful homemade holiday gift.
• Simple to Make: A one-bowl recipe that’s beginner-friendly and quick.

What You Need for Chocolate Peppermint Bread

For the Bread:

• 1¾ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp peppermint extract
• 1 cup buttermilk (or milk with 1 tbsp vinegar or lemon juice)

For the Glaze and Topping:

• 1 cup powdered sugar
• 2–3 tbsp milk or heavy cream
• ½ tsp peppermint extract
• Crushed candy canes (for garnish)

How to Make Chocolate Peppermint Bread

1. Preheat the Oven
   Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
2. Mix the Dry Ingredients
   In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
3. Cream Butter and Sugar
   In a large bowl, beat the softened butter and granulated sugar together until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla and peppermint extracts.
4. Combine Wet and Dry Ingredients
   Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry mixture. Mix until just combined—do not overmix.
5. Bake the Bread
   Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
6. Prepare the Glaze
   In a small bowl, whisk together the powdered sugar, milk or cream, and peppermint extract until smooth and pourable. Adjust the consistency with more milk or powdered sugar as needed.
7. Decorate the Bread
   Drizzle the glaze over the cooled bread and sprinkle crushed candy canes on top. Let the glaze set before slicing and serving.

Tips for Perfect Chocolate Peppermint Bread

1. Use Room Temperature Ingredients: This helps the batter mix evenly for a tender texture.
2. Don’t Overmix: Mix just until the ingredients are combined to avoid a dense loaf.

Substitutions and Variations

• Gluten-Free: Use a 1:1 gluten-free flour substitute.
• Dairy-Free: Replace butter with a plant-based alternative and buttermilk with almond milk + vinegar.
• Extra Chocolate: Stir in ½ cup chocolate chips for even more indulgence.
• Festive Flair: Add green or red food coloring to the glaze for extra holiday spirit.

Make a Healthier Version

• Lower Sugar: Use a sugar substitute like stevia or monk fruit for the bread and glaze.
• Whole Wheat Flour: Replace half the all-purpose flour with whole wheat flour for added fiber.

Closing Thoughts

And there you have it—Chocolate Peppermint Bread, a festive and delicious way to celebrate the season. Whether you’re baking it for loved ones or treating yourself, this bread is sure to spread holiday cheer. Pair it with a warm drink and enjoy the magic of the holidays!

Frequently Asked Questions for Chocolate Peppermint Bread

1. Can I make this bread ahead of time?
   Yes, the bread stays moist for 2–3 days at room temperature or up to 5 days in the fridge.
2. Can I freeze this bread?
   Absolutely! Wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight before glazing.
3. What if I don’t have peppermint extract?
   Substitute with crushed candy canes mixed into the batter for a peppermint flavor.
4. How do I crush candy canes?
   Place them in a zip-top bag and crush with a rolling pin or mallet.
5. Can I use a different glaze?
   Yes! A chocolate glaze or cream cheese frosting would work beautifully.
6. What’s the best way to serve this bread?
   Serve it on its own, with coffee, or as part of a holiday dessert spread.
7. What type of cocoa powder should I use?
   Unsweetened natural cocoa powder works best, but Dutch-processed can be used for a richer flavor.
8. Can I make this into muffins?
   Yes, divide the batter into a muffin tin and bake for 18–22 minutes.
9. What if I don’t have buttermilk?
   Use 1 cup of milk mixed with 1 tbsp vinegar or lemon juice as a substitute.
10. How do I store leftover bread?
    Wrap tightly in plastic wrap or store in an airtight container.
11. Can I double the recipe?
    Definitely! This recipe doubles easily to make two loaves.
12. Can I add nuts?
    Yes, chopped walnuts or pecans make a great addition to the batter.

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