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slice of chocolate peppermint bread with icing drizzled across and crushed candy canes on top on white serving plate.
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4.95 from 70 votes

Chocolate Peppermint Bread

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.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Dessert, Snack, treats
Cuisine: American, bakery
Servings: 8
Calories: 540kcal
Author: Courtney Paige

Equipment

  • Mixing bowls
  • electric mixer handheld or stand mixer
  • measuring cups / spoons
  • Rubber Spatula
  • Loaf Pan 8x4
  • parchment paper

Ingredients

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

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.
    creamed butter and sugar in white mixing bowl.
  • Add in baking soda, baking powder, espresso powder, salt and cocoa powder. Mix until well blended.
    creamed butter and sugar with cocoa powder on top in white mixing bowl.
  • 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.
    chocolate peppermint bread batter with chocolate chips on top in white mixing bowl.
  • 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.

Notes

DO NOT add more peppermint extract than the recipe calls for. It is powerful and will ruin the bread if you add more.
Store covered on the counter or in the fridge if you prefer it chilled for up to 3 days.

Nutrition

Serving: 1 slice | Calories: 540kcal | Carbohydrates: 90g | Protein: 8g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 103mg | Sodium: 445mg | Potassium: 199mg | Fiber: 3g | Sugar: 71g