Chocolate Peppermint Bread – Perfect for Holiday

Chocolate Peppermint Bread is a festive holiday treat that combines rich chocolate flavor with a refreshing peppermint twist. This tender, moist loaf is perfect for Christmas brunches, holiday parties, or as a homemade gift for friends and neighbors. The combination of deep cocoa and cool peppermint creates a flavor pairing that screams holiday cheer.

This recipe is simple yet impressive—ideal for both beginner and experienced bakers. The addition of chocolate chips ensures every bite is decadent, while a drizzle of glaze and crushed candy canes on top makes for a beautiful, bakery-worthy presentation.

📝 Ingredients

• 1 ½ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter (softened)
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp peppermint extract
• ¾ cup buttermilk
• ½ cup mini chocolate chips (optional)
• ½ cup crushed candy canes (for topping)
• Chocolate glaze (optional, for drizzle)

📋 Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
2. In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream butter and sugar until light and fluffy.
4. Beat in the eggs, one at a time, then add vanilla and peppermint extracts.
5. Alternate adding the dry ingredients and buttermilk to the wet mixture, starting and ending with dry ingredients. Mix until just combined.
6. Fold in the chocolate chips if using.
7. Pour batter into prepared loaf pan and smooth the top.
8. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10. Drizzle with chocolate glaze and sprinkle with crushed candy canes before serving.

💡 Tips & Variations

• Substitute yogurt for buttermilk if needed.
• For an extra festive touch, mix some peppermint candy into the batter.
• Wrap cooled slices in cellophane for easy edible gifts.
• Store in an airtight container at room temperature for 3–4 days.

Chocolate Peppermint Bread

Rich chocolate loaf infused with peppermint, topped with crushed candy canes—an irresistible holiday dessert.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 10 slices

Course: Dessert, Snack

Cuisine: American, Holiday

Calories: 260

Ingredients Equipment Method Notes

Ingredients

  

Chocolate Peppermint Batter

• 1.5 cups all-purpose flour
• 0.5 cup unsweetened cocoa powder
• 1 tsp baking soda
• 0.5 tsp baking powder
• 0.5 tsp salt
• 0.5 cup unsalted butter softened
• 1 cup granulated sugar
• 2 eggs large
• 1 tsp vanilla extract
• 1 tsp peppermint extract
• 0.75 cup buttermilk
• 0.5 cup mini chocolate chips optional
• 0.5 cup crushed candy canes for topping
• chocolate glaze optional for drizzle

Equipment

• Mixing bowls
• Hand or stand mixer
• Loaf pan (9×5-inch)
• Spatula
• Wire rack

Method

 

1. Preheat oven to 350°F (175°C) and prepare a loaf pan.
2. Whisk flour, cocoa powder, baking soda, baking powder, and salt.
3. Cream butter and sugar until fluffy.
4. Beat in eggs, then add vanilla and peppermint extracts.
5. Alternate adding dry ingredients and buttermilk until combined.
6. Fold in chocolate chips if using.
7. Pour batter into pan and bake for 50–60 minutes.
8. Cool in pan 10 minutes, then on a wire rack.
9. Drizzle with chocolate glaze and top with crushed candy canes.

Notes

Wrap loaf tightly and store at room temperature for up to 3 days or refrigerate for up to a week. Great for holiday gifting.