Description
This Chocolate Peppermint Bread is a festive and indulgent holiday treat, combining rich cocoa and semi-sweet chocolate chips with a refreshing peppermint twist. Moist and tender, it’s beautifully topped with a peppermint glaze and crushed candies for a perfect balance of chocolate and mint flavors, ideal for holiday gatherings or cozy winter days.
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 well combined.
- Combine Sugars: In a separate bowl, whisk granulated sugar and light brown sugar, breaking up any clumps to ensure even sweetness.
- Prepare Wet Ingredients: In another bowl, whisk together buttermilk, vegetable oil, eggs, vanilla extract, and peppermint extract thoroughly.
- Combine Wet and Dry: Gradually add the wet ingredient mixture to the dry ingredients, mixing with an electric mixer on low speed or stirring by hand until just combined to avoid overmixing.
- Add Boiling Water: Slowly pour boiling water into the batter while mixing on low speed; expect the batter to be thin.
- Fold in Chocolate and Peppermint: Gently fold in semi-sweet chocolate chips and crushed peppermint candies. Reserve some for topping if desired.
- Prepare Baking Pan: Preheat the oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper for easy removal.
- Fill Pan and Top: Pour the batter evenly into the prepared pan, then sprinkle reserved chocolate chips and crushed peppermint candies on top if you saved any.
- Bake the Bread: Bake in the preheated oven for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs.
- Cool the Bread: Allow the bread to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely, ensuring no residual heat disrupts the glaze.
- Make the Peppermint Glaze: In a small bowl, whisk powdered sugar, 2 tablespoons of milk, peppermint extract, and a pinch of salt until smooth. Add more milk as needed to reach a drizzling consistency.
- Glaze the Bread: Once the bread is fully 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 over the bread for an extra festive touch.
- Set the Glaze: Allow the glaze to set completely for about 15-20 minutes before slicing and serving your delicious holiday bread.
Notes
- Do not overmix the batter once the wet and dry ingredients are combined; overmixing can make the bread dense.
- Boiling water thins the batter and helps develop a moist crumb—expect a thin consistency.
- Use a skewer or toothpick to check doneness; it should come out mostly clean with a few moist crumbs.
- For best flavor, use fresh peppermint extract and crushed peppermint candies.
- You can substitute almond milk for buttermilk by adding 1 tablespoon of lemon juice or vinegar to 1 cup milk and letting it sit for 5 minutes.
- The glaze can be adjusted in thickness by varying the amount of milk to suit preference.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerated up to one week.
