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)
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
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 21g
- Sodium: 170mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
