Description
Rich chocolate peppermint bread brings winter holiday magic to kitchen counters with delightful minty chocolate notes. Warm spices and cool peppermint create a perfect seasonal treat you’ll crave from first delicious bite.
Ingredients
Scale
Main Ingredients:
- 1 ½ sticks (170 grams) butter, softened
- 3 eggs
- 1 ⅓ cups (160 grams) all-purpose flour
- ⅔ cup (55 grams) cocoa powder
- ¾ cup (180 milliliters) milk (whole or 2%)
- ½ cup (85 grams) dark chocolate chips
Sweeteners and Flavoring:
- ⅓ cup (65 grams) white sugar
- ⅔ cup (135 grams) brown sugar
- ¼ teaspoon peppermint extract
- 1 teaspoon espresso powder
- Pinch of salt
Leavening and Topping Ingredients:
- 2 teaspoons baking powder
- 1 teaspoon baking soda
Frosting Ingredients:
- 2 cups (240 grams) powdered sugar
- 4 tablespoons (60 milliliters) milk (whole or 2%)
- ¼ teaspoon peppermint extract
- 1 tablespoon Greek yogurt
- 3 tablespoons crushed candy canes
Instructions
- Warm the oven to 350°F (175°C) and prepare a standard loaf pan with nonstick cooking spray or butter.
- In a large mixing bowl, thoroughly cream softened butter with granulated and brown sugars until light and fluffy, creating a smooth base.
- Incorporate unsweetened cocoa powder, finely ground espresso powder, and pure peppermint extract into the butter mixture, ensuring even distribution of flavors.
- Gradually add all-purpose flour and whole milk to the batter, alternating between dry and wet ingredients to maintain a silky, lump-free consistency.
- Gently fold semi-sweet chocolate chips into the batter, distributing them evenly throughout the mixture.
- Transfer the batter into the prepared loaf pan, smoothing the top with a spatula to create an even surface.
- Place the pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean with minimal crumbs.
- Remove the bread from the oven and allow it to cool completely in the pan for approximately 15-20 minutes before transferring to a wire rack.
- Prepare the peppermint frosting by whisking powdered sugar, additional peppermint extract, and plain yogurt until achieving a smooth, spreadable consistency.
- Once the bread has cooled, generously spread the frosting over the top, creating a uniform layer.
- Crush candy cane pieces and sprinkle them over the frosted bread for a festive and crunchy garnish.
Notes
- Cooling helps the bread set and enhances the rich chocolate and peppermint flavors.
- Sprinkle crushed candy canes just before serving for a festive, crunchy topping that adds visual appeal.
- Frosting should be thick yet spreadable, creating a smooth layer that complements the bread’s dense texture.
- Baking time varies depending on your oven, so check doneness with a toothpick inserted in the center.
- Chocolate chips melt slightly during baking, creating delightful pockets of gooey chocolate throughout the bread.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 450 kcal
- Sugar: 50g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 100mg