Description
This festive Chocolate Peppermint Bread combines rich cocoa and dark chocolate chips with a refreshing hint of peppermint, perfect for holiday celebrations. Two moist loaves are baked to perfection and topped with a creamy peppermint frosting and crushed candy canes for extra crunch and flavor.
Ingredients
Scale
Batter Ingredients
- 2 sticks butter, softened
- â…” cup white sugar
- 1â…“ cups brown sugar
- 6 large eggs
- ½ tsp peppermint extract
- 2â…” cups all-purpose flour
- 1â…“ cups unsweetened cocoa powder
- 4 tsp baking powder
- 2 tsp baking soda
- 2 tsp espresso powder
- 1½ cups milk (whole or 2%)
- 1 cup dark chocolate chips
- 1 tsp salt
- Optional: 1 tsp cinnamon or ½ tsp nutmeg (for holiday spice)
Frosting Ingredients
- 4 cups powdered sugar
- 8 tbsp milk
- ½ tsp peppermint extract
- 2 tbsp Greek yogurt
- 6 tbsp crushed candy canes
- Optional: a drop of red food coloring (for swirl effect)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Line two 8×4 inch loaf pans with parchment paper to prevent sticking and ensure easy removal.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter with white and brown sugars until the mixture becomes light and fluffy, creating a smooth base for the batter.
- Add Eggs and Peppermint: Incorporate eggs one at a time into the butter mixture, beating well after each addition. Stir in the peppermint extract to infuse the batter with a festive flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, espresso powder, salt, and cinnamon or nutmeg if using.
- Mix Dry and Wet Ingredients: Gradually add the dry mixture and milk alternately to the butter mixture, mixing gently until just combined to keep the batter light and tender.
- Fold in Chocolate Chips: Gently fold the dark chocolate chips into the batter, distributing them evenly throughout.
- Fill Pans and Bake: Divide the batter evenly between the prepared loaf pans and smooth the tops with a spatula. Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out mostly clean.
- Cool and Frost: Allow the loaves to cool completely in the pans before removing. For the frosting, whisk powdered sugar, milk, peppermint extract, and Greek yogurt together until smooth. Drizzle this over the cooled loaves and sprinkle with crushed candy canes. Add red food coloring swirl if desired for a festive appearance.
Notes
- Make sure the butter is softened to room temperature for easier mixing.
- Espresso powder enhances the chocolate flavor without making the bread taste like coffee.
- Do not overmix the batter after adding the dry ingredients to avoid tough bread.
- Allow the bread to cool fully before frosting to prevent the icing from melting.
- For a dairy-free version, substitute milk and Greek yogurt with plant-based alternatives.
- Store bread tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.
