Why You’ll Love This Recipe

Chocolate Peppermint Bread is a rich, festive treat perfect for the holiday season. With a moist chocolate base infused with peppermint flavor and topped with a glossy glaze and crushed candy canes, this quick bread is a delightful blend of cool mint and deep cocoa. It’s ideal for gifting, serving at gatherings, or enjoying with a warm mug of cocoa.

ingredients

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

all-purpose floursugarunsweetened cocoa powderbaking powdersaltbuttermilkmelted buttereggspeppermint extractvanilla extractsemi-sweet chocolate chipscrushed candy canes (for topping)powdered sugarmilk (for glaze)

directions

Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.

In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.

In a separate bowl, combine the buttermilk, melted butter, eggs, peppermint extract, and vanilla extract until smooth.

Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.

Fold in the chocolate chips for extra richness.

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Once cooled, prepare a simple glaze by mixing powdered sugar with a little milk until smooth and pourable.

Drizzle the glaze over the bread and sprinkle with crushed candy canes before it sets.

Servings and timing

This recipe yields 1 loaf (about 8–10 slices).
Preparation time: 15 minutes
Baking time: 50–60 minutes
Cooling and glazing time: 30 minutes
Total time: 1 hour 35–45 minutes

Variations

Add white chocolate chips for a creamy contrast.
Use dark chocolate chunks for a more intense cocoa flavor.
Top with chocolate ganache instead of glaze for extra decadence.
Sprinkle in chopped peppermint bark pieces for texture.

storage/reheating

Store Chocolate Peppermint Bread in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 1 week or freeze for up to 2 months.
To reheat, warm slices in the microwave for 10–15 seconds.

FAQs

Can I use regular milk instead of buttermilk?
Yes, buttermilk adds moisture and tang. For a substitute, mix 1 cup milk with 1 tablespoon vinegar or lemon juice and let sit for 5 minutes.

Can I skip the peppermint extract?
Yes, but it won’t have the signature minty flavor. You can also use crushed peppermint candies for subtle flavor.

Is this bread very sweet?
It has a balanced sweetness from sugar and chocolate, with a refreshing peppermint touch.

Can I make this into muffins?
Yes, divide batter into muffin tins and bake at 350°F for 18–22 minutes.

Can I double the recipe?
Absolutely, just use two loaf pans and rotate them halfway through baking.

What kind of cocoa powder should I use?
Unsweetened natural cocoa powder works best, but Dutch-process can be used for a richer flavor.

Conclusion

Chocolate Peppermint Bread is the ultimate seasonal comfort food—rich, minty, and full of chocolatey goodness. Whether shared at a holiday gathering or wrapped up as a gift, this festive loaf is sure to impress. With its beautiful presentation and indulgent flavor, it’s a must-try treat for peppermint and chocolate lovers alike.