This loaf is just what you need for the holidays. Chocolate Peppermint Bread is made with rich chocolatey cocoa powder, peppermint extract and crushed candy canes on top to create the classic Christmas flavor you’re craving this time of year.
Holiday Chocolate Bread
Typically you think of Christmas cookies when you hear holiday baking, but there are plenty of other delicious recipes out there you ought to try like this Chocolate Peppermint Bread.
This Christmas inspired loaf takes advantage of the beloved combination of chocolate and peppermint, which you’ll find in these White Chocolate Dipped Peppermint Cookies or these Peppermint Oreo Cookies, too. It’s also a quick bread, meaning no rising time or kneading required. Just like this Christmas Loaf Cake, which is also so simple and festive!
When it’s warm out of the oven, this bread reminds me of a delicious peppermint hot cocoa. It’s perfectly sweet, perfectly fluffy, and has just the right amount of peppermint (trust me, I’ve tested it multiple times so it’s just right).
This Chocolate Peppermint Loaf would be perfect for Christmas morning dipped into this Polar Express Hot Chocolate, as a snack to enjoy while decorating the tree, or even as a unique treat to include in your cookie exchange. I always have these Gingerbread Blondies and these Iced Shortbread Christmas Cookies in my cookie exchange, too!
Recipe Ingredients
- Peppermint Extract – DO NOT ADD TOO MUCH. Your bread will be flat out inedible if you add more than what the recipe calls for.
- Cocoa Powder – Dark cocoa powder is better in this chocolate bread recipe for a richer flavor. I used Hershey’s Special Dark.
- Espresso Powder – It’s optional, but it enriches the chocolatey taste.
- Candy Canes – You want to crush them quite a bit to ensure the peppermint flavor in each bite without too much crunch.
See the recipe card below for a full list of ingredients and measurements.
How to Make This Recipe
1. Preheat the oven to 350°F. Then add room temperature butter to a mixing bowl with the brown and white sugar. Beat with an electric hand mixer until everything is creamed together nicely.
2. Add in baking soda, baking powder, salt, and espresso powder and cocoa powder. Mix until well blended. Then, beat in eggs and peppermint extract.
3. Lastly, alternate adding the flour and milk: in increments, beating the batter between each one (about 3-4 items alternating, adding ½ cup of flour at a time).
4. Fold in dark chocolate chips using a rubber spatula.
5. Pour the bread batter into a parchment lined or heavily greased loaf pan. Bake your Chocolate Peppermint Loaf for 50-60 minutes or until a toothpick comes out clean from the center – this is important! The dark color of this bread, it may look done but will still be gooey in the center, so be patient.
6. While the bread bakes, make the frosting. Beat all the ingredients besides the crushed candy canes together until the powder sugar is completely mixed.
Let the bread cool completely, frost with the icing, and top with crushed candy cane pieces. Slice and enjoy!
Recipe FAQs
You can buy store bought vanilla or buttercream frosting and just add the peppermint extract if you don’t want to make it from scratch.
This’ll prevent clumping in your bread and ensure a soft, fluffy texture.
To make tasty Chocolate Peppermint Muffins, use this same recipe and fill a muffin tin with the batter, with each muffin about ⅔ of the way full. Bake for 20-25 minutes, using the toothpick test to check for doneness.
To get the perfect crushed candy cane texture, add whole, unwrapped candy canes to a gallon sized plastic baggie. Seal the bag and roll out with a rolling pin, flipping the bag a few times to ensure you don’t have any large pieces remaining.
This bread can be stored covered on the counter or in the fridge if you prefer it chilled. It’s best within 3 days of making. You can also freeze this loaf whole or in slices wrapped in plastic wrap for up to 3 months.
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Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating and comment in the recipe card below. Thanks for visiting!
Chocolate Peppermint Bread
Equipment
- Mixing bowls
- electric mixer handheld or stand mixer
- measuring cups / spoons
- Rubber Spatula
- Loaf Pan 8×4
- parchment paper
Ingredients
For the bread
- 1 stick butter, softened
- 1/3 cup white sugar
- 2/3 cup brown sugar
- 3 eggs
- 1/4 tsp peppermint extract
- 1 1/3 cup all purpose flour
- 2/3 cup cocoa powder
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp espresso powder
- 3/4 cup milk, whole or 2%
- 1/2 cup dark chocolate chips
- pinch salt
For the frosting
- 2 cups powdered sugar
- 4 tbsp milk, whole or 2%
- 1/4 tsp peppermint extract
- 1 tbsp Greek yogurt
- 3 tbsp crushed candy canes
Instructions
- Preheat the oven to 350°F.
- Add room temperature butter to a mixing bowl with the brown and white sugar. Beat with an electric hand mixer until everything is creamed together nicely.
- Add in baking soda, baking powder, espresso powder, salt and cocoa powder. Mix until well blended.
- Then, beat in eggs and peppermint extract.
- Lastly, alternate adding the flour and milk in increments, beating the batter between each one (about 3-4 items alternating, adding ½ cup of flour at a time).
- Fold in dark chocolate chips using a rubber spatula.
- Pour the bread batter into a parchment lined or heavily greased loaf pan.
- Bake your Chocolate Peppermint Loaf for 50-60 minutes or until a toothpick comes out clean from the center – this is important! The dark color of this bread, it may look done but will still be gooey in the center, so be patient.
- While the bread bakes, make the frosting. In a medium mixing bowl, beat all the ingredients besides the crushed candy canes together until the powder sugar is completely mixed.
- Let the bread cool completely, frost with the icing, and top with crushed candy cane pieces.
- Slice and enjoy! I like to serve with a cold glass of milk.
Nutrition
Notes
Looking for this in MyFitnessPal?
If you’re using MyFitnessPal, search ‘A Paige Of Positivity’ and find CHOCOLATE PEPPERMINT BREAD calories and nutrition facts. Disclaimer: for most accurate macronutrients and caloric breakdown, it is recommended that you input each ingredient into your MyFitnessPal food diary.
I’d love to hear your thoughts in the comments below. It’s my passion to create dishes that can be shared with others. Tell me something you loved or just say hi!
Not banana bread, not chocolate bread, it’s Chocolate Peppermint bread!!! SO different and tasty!!
i can’t believe I’m saying this, but I might like this holiday recipe better than Christmas cookies! So rich, moist, perfectly sweet. WOW
Such a yummy and refreshing cookie. I love the white chocolate crunch on top and the soft middle.
Hi — the ingredient list says 3 eggs but the instructions say to only beat two eggs in? Do we use two or three eggs? Thank you…
Hi there! 3 eggs total. The recipe has been updated to reflect this 🙂 Thanks!
Is there a way to make this with almond or oat milk? I’ve baked with plant butter with no issues but I’m not sure how this would I turn out if I subbed milk for a dairy free option.
Hi Vicky! Milk is pretty interchangeable, so you should be ok with a dairy-free substitute!
When do you add the espresso powder & salt?
Hi Karen,
Add the espresso powder & salt with the baking soda, baking powder, and cocoa powder. The recipe has been updated to reflect this. In the future, if you have a question about the recipe, it’s super helpful to not rate it and just ask a question in the comment.
If you make this bread and love it, I’d so appreciate if you updated your review to a 5 star review. Thanks for bringing that to my attention that it was missing. – Courtney Paige
Making this for neighbor gifts.. curious if you have frozen these loaves once frosted and with peppermint or if you wait until when defrosted. Trying to do as much prep prior to Xmas week as possible. Thanks for a perfect peppermint chocolate bread.
Hey Betty! You can freeze with the frosting for sure! The frosting may crack a bit as it thaws, but if you don’t mind how it looks freezing the entire thing is totally an option.
To make this gluten free, could just the flour be substituted?
We’ve not tried it, but since this is quick bread, a gluten free 1:1 baking flour should work fine! If you try it, let us know how it turns out
How would I adjust this recipe for small loaves? Want to gift in small holiday loaf pan!!
Hi Chris! We’ve not tried it but you should be able to make this recipe in a mini loaf pan, just bake for ~ half the bake time! Check the center with a toothpick for doneness and add more time if needed. Let us know if you try it!
Delicious. Even my spouse who isn’t a fan of peppermint chocolate flavour combo quite liked this bread. Will use this recipe again
I never ever rate recipes but this one is worth the review. Is it bread? Is it cake? Either way it’s delicious. I followed all of the instructions and it cooked beautifully in about 55 minutes at 350. The icing really tops it off. I sent this recipe to a friend and my grandmother who are going to make it for Christmas. This was truly a treat. Thank you!
Just wondering if I can omit the espresso powder? I hate the taste of espresso and wasn’t sure if I could just leave that ingredient out?
Thank you!
Hey Jess, yes of course! Espresso powder helps deepen the chocolate layer in baked goods so it’s ok to omit.
Is there anything I can substitute the yogurt for?
I haven’t tried any substitutes for yogurt; though sometimes canned pumpkin or applesauce can work.