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
Scale
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.
