Chocolate Peppermint Bread
User Reviews
5
-
Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
8
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Calories
540 kcal
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Cuisine
American, International
Chocolate Peppermint Bread
Description
Chocolate Peppermint Bread uses softened butter creamed with both white and brown sugar, combining cocoa powder, espresso powder, baking soda, and baking powder to add depth to the chocolate flavor. Peppermint extract is used sparingly to impart a fresh mint note without overpowering the other ingredients. The method alternates adding flour and milk to create a consistent batter, which is folded with dark chocolate chips for bursts of melted chocolate throughout.
The loaf is baked until a toothpick inserted in the center comes out clean, avoiding underbaking despite the dark appearance. The peppermint-flavored frosting, made from powdered sugar, milk, Greek yogurt, and a hint of peppermint, is finished with crushed candy canes for texture and added flavor. This bread can be stored covered at room temperature or refrigerated if preferred chilled, maintaining freshness for up to three days.
Ingredients
For the bread
- 1 tick butter softened
- ⅓ cup white sugar
- ⅔ cup brown sugar
- 3 egg
- ¼ tsp peppermint extract
- 1 ⅓ cup all-purpose flour
- ⅔ cup cocoa powder
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp espresso powder
- ¾ cup milk whole or 2%
- ½ cup dark chocolate chips
- pinch salt
For the frosting
- 2 cups powdered sugar
- 4 tbsp milk whole or 2%
- ¼ tsp peppermint extract
- 1 tbsp Greek yogurt
- 3 tbsp candy canes crushed
Instructions
- Preheat the oven to 350°F.
- Add room temperature butter to a mixing bowl with the brown and white sugar. Beat with an electric hand mixer until everything is creamed together nicely.
- Add in baking soda, baking powder, espresso powder, salt and cocoa powder. Mix until well blended.
- Then, beat in eggs and peppermint extract.
- Lastly, alternate adding the flour and milk in increments, beating the batter between each one (about 3-4 items alternating, adding ½ cup of flour at a time).
- Fold in dark chocolate chips using a rubber spatula.
- Pour the bread batter into a parchment lined or heavily greased loaf pan.
- Bake your Chocolate Peppermint Loaf for 50-60 minutes or until a toothpick comes out clean from the center - this is important! The dark color of this bread, it may look done but will still be gooey in the center, so be patient.
- While the bread bakes, make the frosting. In a medium mixing bowl, beat all the ingredients besides the crushed candy canes together until the powder sugar is completely mixed.
- Let the bread cool completely, frost with the icing, and top with crushed candy cane pieces.
- Slice and enjoy! I like to serve with a cold glass of milk.
Notes
- Use peppermint extract as specified to avoid overpowering the bread's flavor.
- Store the bread covered at room temperature or refrigerated for up to 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 540 kcal
% Daily Value*
| Serving | 1 slice | |
| Calories | 540kcal | 27% |
| Carbohydrates | 90g | 30% |
| Protein | 8g | 16% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 103mg | 34% |
| Sodium | 445mg | 19% |
| Potassium | 199mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 71g | 142% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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