Go Back

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
Cook Time 55 minutes
Total Time 1 hour 15 minutes
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 (9x5-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.