If you’re searching for a festive treat that captures the spirit of the holidays in every bite, Chocolate Peppermint Bread is your new must-bake recipe! This loaf is decadently chocolatey with a refreshing hint of cool peppermint, making it perfect for cozy winter afternoons, holiday parties, or a sweet homemade gift. Each slice is moist, tender, and dotted with mini chocolate chips, and when you add a sprinkle of crushed peppermint candies on top, it transforms into a dessert that’s as beautiful as it is delicious.

Chocolate Peppermint Bread Recipe - Recipe Image

Ingredients You’ll Need

Gathering the right ingredients makes all the difference with Chocolate Peppermint Bread. Each one plays a special role, from the rich cocoa flavor to the zing of peppermint, ensuring your loaf is irresistibly moist and full of personality.

All-purpose flour: This forms the sturdy base of your bread, giving it that perfect crumb.
Unsweetened cocoa powder: The secret to deep, chocolatey richness in every bite.
Baking powder: Helps the bread rise beautifully so it’s light, not dense.
Baking soda: Works with the sour cream for extra lift and tenderness.
Salt: Just a touch enhances all the other flavors.
Unsalted butter (softened): For melt-in-your-mouth texture and delicious flavor.
Granulated sugar: Sweetens the loaf and aids in browning.
Large eggs: Bind everything together and add richness.
Peppermint extract: Brings that unmistakable cool, minty flavor.
Sour cream: Adds moisture and a subtle tang, keeping the crumb ultra-tender.
Milk: Loosens the batter just enough for a perfect bake.
Mini chocolate chips: Little pockets of melty chocolate in every slice.
Crushed peppermint candies (optional): For a festive crunch and extra peppermint flair on top.

How to Make Chocolate Peppermint Bread

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F (175°C) so it’s ready to go when your batter is mixed. Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal. This step will ensure your Chocolate Peppermint Bread comes out perfectly every time—no sticking or crumbling!

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Whisking not only combines everything evenly but also adds a little air, which helps keep your bread light and fluffy. It’s a simple step that makes a world of difference in texture.

Step 3: Cream Butter and Sugar

In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy. This is where the magic begins—the creaming process traps air, setting the stage for a soft, tender loaf. Take your time with this step for the best results.

Step 4: Add Eggs and Peppermint

Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Then, mix in the peppermint extract. This is where your kitchen starts to smell like a winter wonderland. The eggs add richness and structure, while the peppermint brings that signature coolness.

Step 5: Incorporate Sour Cream and Milk

Stir in the sour cream and milk until the mixture is smooth. These ingredients keep the loaf incredibly moist and add a subtle tang that balances the sweetness of the chocolate and sugar. Don’t skip this step—it’s key for the perfect crumb!

Step 6: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Overmixing can make the bread tough, so stop as soon as you don’t see any streaks of flour. This is the moment when your Chocolate Peppermint Bread batter comes together.

Step 7: Fold in the Chocolate Chips

Gently fold in the mini chocolate chips, distributing them evenly for pockets of melty chocolate in every bite. This step is a little treat for anyone who loves extra chocolatey goodness!

Step 8: Bake to Perfection

Pour the batter into your prepared loaf pan and smooth the top. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are fine). Every oven is unique, so start checking around the 45-minute mark. Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Step 9: Finish with Peppermint Crunch

Once cooled, sprinkle the top with crushed peppermint candies for a festive look and a delightful crunch. If you’re feeling extra fancy, drizzle with melted white chocolate and add a few more peppermint pieces—perfect for holiday gatherings or gift giving!

How to Serve Chocolate Peppermint Bread

Garnishes

The crowning touch for Chocolate Peppermint Bread is a generous sprinkle of crushed peppermint candies right before serving. You can also drizzle with melted white chocolate for a beautiful finish. These garnishes not only add color and texture but also make each slice feel extra special and celebratory.

Side Dishes

This bread pairs wonderfully with a steaming mug of hot chocolate, a frothy peppermint latte, or even a scoop of vanilla ice cream. For a festive brunch, serve it alongside fresh berries, yogurt parfaits, or a fruit salad to balance out the rich chocolate flavor.

Creative Ways to Present

For a charming holiday presentation, slice the loaf and arrange the pieces on a platter lined with parchment and a few sprigs of fresh mint. Wrap individual slices in parchment and tie with ribbon for a sweet homemade gift, or serve mini loaves at a holiday dessert buffet. Chocolate Peppermint Bread is as versatile as it is delicious!

Make Ahead and Storage

Storing Leftovers

To keep your Chocolate Peppermint Bread fresh, wrap it tightly in plastic wrap or store in an airtight container at room temperature for up to three days. The flavors actually deepen over time, making slices even richer and more chocolatey the next day.

Freezing

This bread freezes beautifully! Let the loaf cool completely, then wrap it in plastic wrap and foil. You can freeze the entire loaf or individual slices for up to two months. When a chocolate-peppermint craving strikes, just thaw and enjoy.

Reheating

If you love warm Chocolate Peppermint Bread, simply reheat slices in the microwave for 10–15 seconds or in a 300°F oven for about 5 minutes. This brings back the just-baked aroma and makes the chocolate chips perfectly melty again.

FAQs

Can I use regular chocolate chips instead of mini?

Absolutely! Regular chocolate chips work well, though minis distribute more evenly throughout the bread. If you use regular chips, you might want to use a slightly smaller amount to avoid overwhelming the loaf.

Can I make Chocolate Peppermint Bread gluten free?

Yes, you can substitute a good-quality gluten-free all-purpose flour blend for the regular flour. Just make sure it includes xanthan gum or another binder for the best texture.

What if I don’t have sour cream?

You can use plain Greek yogurt or even full-fat plain yogurt as a substitute for sour cream. Both options will keep your bread moist and tasty with a similar tang.

How do I keep the bread from sticking to the pan?

Greasing your loaf pan thoroughly or lining it with parchment paper will make removing Chocolate Peppermint Bread a breeze. If you’re using parchment, leave a bit hanging over the sides for easy lifting.

Can I double the recipe for a crowd?

Definitely! You can double the ingredients and bake in two loaf pans. Just keep an eye on the baking time, as two pans may need a few extra minutes in the oven.

Final Thoughts

I hope you’re as excited as I am to bake and share this Chocolate Peppermint Bread! It’s a joyful, crowd-pleasing treat that always brings a smile to every table. Whether you enjoy it as a cozy snack or a show-stopping holiday dessert, I promise it will become a favorite in your baking rotation. Happy baking!

Chocolate Peppermint Bread Recipe

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4.7 from 20 reviews

Author: admin
Total Time: 1 hour 5 minutes
Yield: 1 loaf (about 10 slices) 1x
Diet: Vegetarian

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Description

This decadent Chocolate Peppermint Bread combines rich cocoa with refreshing peppermint extract, making it a perfect festive treat for the holidays. Moist and fluffy, studded with mini chocolate chips and topped with crushed peppermint candies, this loaf offers a delightful blend of chocolatey goodness and minty freshness that’s sure to please your taste buds.

Ingredients

Scale

Dry Ingredients

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Wet Ingredients

1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon peppermint extract
1/2 cup sour cream
1/4 cup milk

Add-ins & Toppings

1/2 cup mini chocolate chips
Crushed peppermint candies for topping (optional)

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt to ensure even distribution.
Cream Butter and Sugar: In a large mixing bowl, cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which helps create a tender crumb.
Add Eggs and Peppermint: Beat in the eggs one at a time, fully incorporating each before adding the next, then mix in the peppermint extract for that fresh mint flavor.
Incorporate Sour Cream and Milk: Stir in the sour cream and milk to the wet mixture, blending until smooth and well combined.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined to avoid overmixing which can toughen the bread.
Fold in Chocolate Chips: Carefully fold in the mini chocolate chips to evenly distribute them throughout the batter.
Pour Batter and Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out mostly clean.
Cool the Bread: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Optional Topping: Sprinkle crushed peppermint candies over the top before serving for an extra festive touch.

Notes

For added festivity, drizzle the cooled bread with melted white chocolate and sprinkle with extra crushed peppermint.
This bread can be baked ahead of time and stored in the freezer for up to 2 months; thaw before serving.
Ensure not to overmix the batter to keep the bread tender and moist.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American