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.
About This 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, too. It’s also a quick bread, meaning no rising time or kneading required.
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!
- 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, 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!
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.
Other Recipes You'll Love
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Chocolate Peppermint Bread
- Mixing bowls
- electric mixer handheld or stand mixer
- measuring cups / spoons
- Rubber Spatula
- Loaf Pan 8x4
- parchment paper
For the bread
- 1 stick butter, softened
- ⅓ cup white sugar
- ⅔ cup brown sugar
- 3 eggs
- ¼ tsp peppermint extract
- 1 ⅓ cup all purpose flour
- ⅔ cup cocoa powder
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp espresso powder
- ¾ cup milk, whole or 2%
- ½ cup dark chocolate chips
- pinch salt
For the frosting
- 2 cups powdered sugar
- 4 tbsp milk, whole or 2%
- ¼ tsp peppermint extract
- 1 tbsp Greek yogurt
- 3 tbsp crushed candy canes
- 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, and cocoa powder. Mix until well blended.
- Then, beat in 2 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.
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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!
Courtney Paige says
Not banana bread, not chocolate bread, it's Chocolate Peppermint bread!!! SO different and tasty!!
Sydney Van Acker says
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.