Description

This Chocolate Peppermint Bread is a festive, moist quick bread filled with rich chocolate and refreshing peppermint. Perfect for holiday baking or a sweet treat all year round, this bread combines the best of chocolate and mint, with a slight crunch from the peppermint pieces. It’s a delightful way to celebrate the season or indulge in something extra special!

Ingredients

For the Bread:

1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsweetened cocoa powder
1 teaspoon peppermint extract
2 large eggs
1 cup granulated sugar
1/2 cup unsalted butter (softened)
1 cup buttermilk (or regular milk with 1 tablespoon lemon juice or vinegar)
1/2 cup mini chocolate chips
1/4 cup crushed peppermint candies (or peppermint bark, optional)

For the Topping (Optional):

2 tablespoons mini chocolate chips (for sprinkling)
2 tablespoons crushed peppermint candies (for sprinkling)

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Instructions

Preheat the Oven:
- 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.
Combine the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder. Set aside.
Prepare the Wet Ingredients:
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy (about 2–3 minutes).
- Add the eggs one at a time, beating well after each addition. Stir in the peppermint extract.
Mix the Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the dry ingredients.
- Mix until just combined—do not overmix.
Add the Chocolate and Peppermint:
- Gently fold in the mini chocolate chips and crushed peppermint candies (if using). Make sure they’re evenly distributed.
Bake the Bread:
- Pour the batter into the prepared loaf pan and smooth the top.
- Sprinkle with additional mini chocolate chips and crushed peppermint candies, if desired.
- Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover it loosely with aluminum foil.
Cool and Serve:
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

This bread keeps well at room temperature for 3–4 days or can be wrapped tightly and frozen for up to 3 months.
For extra minty flavor, add a few drops of peppermint oil to the batter, but be careful not to overdo it, as peppermint extract is already quite potent.
You can use regular-sized chocolate chips if mini chocolate chips are unavailable.