Description

This Chocolate Peppermint Bread is moist, rich, and full of festive flavor. With a deep chocolate base and a cool burst of peppermint, it’s the perfect wintertime treat. Great for gifting or enjoying with a warm drink.

Ingredients

1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1 tsp vanilla extract
1/2 tsp peppermint extract
1 cup buttermilk
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup mini chocolate chips (optional)
1/4 cup crushed peppermint candies (plus extra for topping)

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Instructions

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, cream together the sugar and butter until light and fluffy.
Add eggs one at a time, mixing well after each addition. Stir in vanilla and peppermint extracts.
Pour in the buttermilk and mix until combined.
In a separate bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Fold in chocolate chips and crushed peppermint candies.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 10 minutes, then transfer to a wire rack. Sprinkle with extra crushed peppermint candies while still warm, if desired.

Notes

For extra decadence, drizzle with a simple chocolate glaze or melted white chocolate.
Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
You can also bake this in mini loaf pans—adjust the baking time to about 30–35 minutes.

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 24g
Sodium: 170mg
Fat: 13g
Saturated Fat: 8g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 4g
Cholesterol: 55mg