If you’re searching for a treat that truly captures the spirit of the season, look no further than Chocolate Peppermint Bread: A Festive Holiday Recipe. This luscious loaf brings together rich cocoa and refreshing peppermint in a way that is both comforting and delightfully bright. Each slice offers a perfect balance of moist, chocolaty goodness and festive crunch from crushed peppermint candies, making it an instant favorite for holiday gatherings or cozy nights by the fire. Whether you’re new to baking or a seasoned pro, this recipe is a guaranteed showstopper that delivers warmth, joy, and the unmistakable magic of the holidays.
Ingredients You’ll Need
These ingredients are wonderfully simple but each plays a crucial role in creating the perfect texture, flavor, and festive appearance of this bread. From the cocoa powder that provides deep chocolatey richness to the peppermint extract that wakes up your senses, every component is essential.
- All-purpose flour: The foundation that gives your bread structure and tenderness when combined properly.
- Unsweetened cocoa powder: Adds deep, luscious chocolate flavor without extra sweetness.
- Baking soda and baking powder: Both work together to ensure the bread rises beautifully and stays light.
- Salt: Enhances all the flavors and balances the sweetness perfectly.
- Granulated sugar and light brown sugar: These create a subtle caramel undertone along with natural sweetness and moisture.
- Buttermilk: Brings tanginess and moisture for a tender crumb.
- Vegetable oil: Keeps the bread moist without overpowering the delicate flavors.
- Eggs: Add richness and help bind everything together.
- Vanilla and peppermint extracts: Provide classic warming notes of vanilla and a refreshing peppermint kick that’s essential for holiday cheer.
- Boiling water: Helps dissolve the cocoa powder evenly and gives the batter its perfect consistency.
- Semi-sweet chocolate chips: Melt into little pockets of chocolate joy throughout each bite.
- Crushed peppermint candies: Deliver festive crunch and bright minty bursts to complement the chocolate.
- Powdered sugar, milk, and a pinch of salt: Combine to form a smooth peppermint glaze that adds the final touch of elegance and sweetness.
How to Make Chocolate Peppermint Bread: A Festive Holiday Recipe
Step 1: Prepare Your Dry Ingredients
Start by whisking together all the dry ingredients – flour, cocoa powder, baking soda, baking powder, and salt. This ensures your leavening agents and cocoa powder are evenly distributed, so every slice is perfectly balanced in flavor and texture.
Step 2: Mix the Sugars
In a separate bowl, combine the granulated and light brown sugars. Breaking up any lumps in the brown sugar helps it blend smoothly, giving the bread a lovely subtle caramel flavor that complements the chocolate and peppermint beautifully.
Step 3: Combine the Wet Ingredients
In another bowl, whisk together buttermilk, vegetable oil, eggs, vanilla extract, and peppermint extract. The buttermilk adds that tender crumb and slight tanginess, while the peppermint extracts infuses the whole loaf with a cool holiday vibe.
Step 4: Bring Wet and Dry Ingredients Together
Slowly add your wet mixture into the dry ingredients. Mix gently on low speed just until combined—overmixing can make the bread tough, so keep it light and careful!
Step 5: Add Boiling Water to the Batter
Gradually pour in the boiling water while stirring gently. This might make the batter thinner than you expect, but it’s crucial for dissolving the cocoa and creating a moist, tender bread.
Step 6: Fold in Chocolate Chips and Peppermint Candies
Gently incorporate the semi-sweet chocolate chips and crushed peppermint candies, saving a bit of each to sprinkle on top before baking. These bits will create delightful surprises of melted chocolate and minty crunch throughout the loaf.
Step 7: Prepare and Bake
Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan. Pour in the batter evenly and top with your reserved chocolate chips and peppermint candies. Bake for 55 to 65 minutes. Check doneness by inserting a toothpick or skewer until it comes out clean or with a few moist crumbs—this means it’s perfectly cooked.
Step 8: Cool and Glaze
Allow the bread to cool in the pan for 10 to 15 minutes, then transfer it to a wire rack. Whisk together the powdered sugar, milk, peppermint extract, and a pinch of salt to create a smooth glaze. Drizzle generously over the cooled bread and sprinkle with extra crushed peppermint candies or chocolate shavings for that extra festive flair.
How to Serve Chocolate Peppermint Bread: A Festive Holiday Recipe
Garnishes
To truly impress, add a few fresh touches. A light dusting of powdered sugar or a swirl of whipped cream alongside your slice will elevate the presentation. Fresh mint leaves can also add a hint of elegance and a pop of color.
Side Dishes
This chocolate peppermint bread pairs wonderfully with a warm cup of spiced hot cocoa, a creamy latte, or even a peppermint tea for a refreshing contrast. For breakfast or brunch, serve it with fresh berries or a dollop of mascarpone cheese.
Creative Ways to Present
Make your holiday table unforgettable by slicing this bread into mini servings and stacking them on a festive platter. Add decorative picks or wrap slices individually for gift-giving. You can also create a decadent dessert by serving warm slices with a scoop of vanilla ice cream and a drizzle of chocolate sauce.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, wrap the bread tightly with plastic wrap or store it in an airtight container at room temperature. It will stay fresh and moist for about 3 to 4 days, making it perfect for snacking throughout the week.
Freezing
This bread freezes beautifully! Slice it first, then wrap individual slices or the whole loaf tightly in plastic wrap and foil. Store in the freezer for up to 3 months. When you’re ready, thaw slices at room temperature or warm them gently in the oven.
Reheating
To revive the bread’s fresh-baked taste, warm slices in the toaster oven or microwave for about 15 to 20 seconds. Add a pat of butter or a drizzle of honey for that cozy touch of comfort.
FAQs
Can I use regular milk instead of buttermilk?
Yes, you can! If you don’t have buttermilk, simply mix 1 tablespoon of lemon juice or white vinegar with 1 cup of regular milk and let it sit for 5 minutes. This homemade substitute will provide the acidity needed for the bread’s tender crumb.
How can I make this bread nut-free?
Great news—this recipe is naturally nut-free! Just make sure your chocolate chips and candies haven’t been processed in a facility with nuts if you need it to be safe for allergy concerns.
Can I substitute peppermint extract with something else?
Peppermint extract is key to that festive flavor profile, but you can experiment with a splash of spearmint or even a tiny little bit of almond extract for a twist. Just keep in mind that the classic “Chocolate Peppermint Bread: A Festive Holiday Recipe” relies on that cool peppermint note for its charm.
Why does the batter need boiling water?
The boiling water helps to bloom the cocoa powder and creates a smooth, moist batter. It’s what makes the bread wonderfully tender and allows the chocolate flavor to shine through brilliantly.
How should I store leftover glazed bread?
Because the glaze is sugary and can get sticky, keep glazed bread covered loosely with foil or a cloth at room temperature. Avoid heavy airtight containers until the glaze sets completely to maintain its pretty finish.
Final Thoughts
Trust me, once you bake this Chocolate Peppermint Bread: A Festive Holiday Recipe, it will become a beloved staple in your holiday traditions. Its moist, chocolaty crumb combined with the refreshing burst of peppermint is nothing short of magical. Don’t hesitate—grab your ingredients, turn on your oven, and treat yourself and your loved ones to a loaf filled with warmth, joy, and seasonal spirit.
Print
Chocolate Peppermint Bread: A Festive Holiday Recipe
- Prep Time: 20 minutes
- Cook Time: 55-65 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (about 10-12 slices)
- Category: Baking
- Method: Baking
- Cuisine: American
Description
This Chocolate Peppermint Bread is a festive holiday treat combining rich cocoa and chocolate chips with refreshing peppermint flavor. Moist and tender, it’s perfectly sweetened with a peppermint glaze and crushed candies for a delightful crunch and seasonal flair. Ideal for holiday breakfasts, dessert, or gifting.
Ingredients
Dry Ingredients
- 2 ½ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
Sugars
- 1 cup granulated sugar
- ½ cup packed light brown sugar
Wet Ingredients
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon peppermint extract
- 1 cup boiling water
Add-ins
- 1 cup semi-sweet chocolate chips
- ½ cup crushed peppermint candies, plus more for topping
Glaze
- 1 cup powdered sugar
- 2–3 tablespoons milk
- ¼ teaspoon peppermint extract
- Pinch of salt
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt until fully combined.
- Prepare Sugars: In a separate bowl, combine the granulated sugar and light brown sugar, breaking up any clumps in the brown sugar for a smooth mixture.
- Combine Wet Ingredients: In another bowl, whisk together the buttermilk, vegetable oil, eggs, vanilla extract, and peppermint extract until well blended.
- Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, mixing on low speed with an electric mixer or by hand just until combined. Avoid overmixing to keep the bread tender.
- Add Boiling Water: Slowly pour in the boiling water while mixing on low speed, which will result in a thin batter.
- Fold in Mix-ins: Gently fold in the semi-sweet chocolate chips and crushed peppermint candies. Reserve some for topping, if desired.
- Prepare Baking Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper for easy removal.
- Pour Batter and Add Toppings: Pour the batter into the prepared loaf pan and spread it evenly. Sprinkle with the reserved chocolate chips and crushed peppermint candies for extra festive flair.
- Bake: Bake in the preheated oven for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs.
- Cool in Pan: Let the bread cool in the pan for 10 to 15 minutes to set before transferring it to a wire rack to cool completely.
- Prepare Glaze: In a small bowl, whisk together the powdered sugar, 2 tablespoons milk, peppermint extract, and a pinch of salt until smooth. Add additional milk as needed to reach desired drizzle consistency.
- Glaze the Bread: Once the bread is completely cooled, drizzle the peppermint glaze evenly over the top.
- Add Final Toppings: While the glaze is still wet, sprinkle additional crushed peppermint candies or chocolate shavings for decoration and crunch.
- Set Glaze: Allow the glaze to set completely, approximately 15 to 20 minutes, before slicing and serving for best presentation and texture.
Notes
- Do not overmix the batter to keep the bread light and moist.
- Boiling water thins the batter and helps create a tender crumb.
- Use a toothpick or skewer to test doneness before removing from oven.
- Allow the bread to cool completely before glazing to prevent melting the glaze.
- Store the bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- For a vegan version, substitute eggs with flax eggs and use plant-based milk and butter alternatives.
