As winter blankets the world in its chilly embrace, there’s nothing quite like the warmth of freshly baked goods wafting through the house. Picture this: a cozy morning, snow gently falling outside, and you’re slicing into a loaf of Festive Chocolate Peppermint Bread, its rich chocolate aroma mingling with a hint of refreshing peppermint. Each bite is a delightful experience that balances the perfect sweetness with a soothing hint of seasonal cheer.
I created this recipe to be an easy, crowd-pleasing addition to your holiday table. Whether you serve it as a unique breakfast option or a delectable dessert, this delightful bread is sure to impress. With an effortlessly moist texture and a splash of festive color from candy cane sprinkles, it’s a treat that celebrates the spirit of the season and brings smiles to faces. Let’s dive into making this deliciously festive creation that promises to be a highlight at any gathering!
Why will you love Festive Chocolate Peppermint Bread?
Irresistible aroma: The scent of rich chocolate combined with peppermint fills your kitchen, making it a perfect winter treat.
Easy preparation: With straightforward steps, even novice bakers can whip up this delightful bread without stress.
Ideal for gatherings: The festive look and delicious taste make it a showstopper, perfect for holiday gatherings or brunches.
Versatile serving options: Enjoy it warm, as dessert, or paired with a hot beverage for an extra cozy experience.
Unique twist: This recipe offers a refreshing take on traditional holiday flavors, setting it apart from typical sweet breads.
Festive Chocolate Peppermint Bread Ingredients
For the Bread
• Butter (1/2 lb, softened) – Provides moisture and richness; ensure it’s at room temperature for a tender crumb.
• Brown Sugar (2/3 cup, packed) – Adds depth of flavor and moisture; can substitute with light brown sugar for similar results.
• White Sugar (1/3 cup) – Sweetness and structure enhancer.
• Eggs (3, room temperature) – Bind ingredients and provide structure; use room temperature for better emulsification.
• All-Purpose Flour (1 1/3 cup) – Main structure component of the bread; consider using a gluten-free blend for a gluten-free version.
• Unsweetened Cocoa Powder (2/3 cup) – Adds rich chocolate flavor; natural cocoa and Dutch-process can be used interchangeably for different flavor profiles.
• Baking Powder (2 tsp) & Baking Soda (1 tsp) – Leavening agents for achieving the right rise; ensure freshness for best results.
• Espresso Powder (1 tsp) – Deepens chocolate flavor without adding coffee taste; can skip but may lose depth of flavor.
• Salt (pinch) – Enhances flavor.
• Milk (3/4 cup) – Adds moisture; use whole milk for richness or dairy alternative as needed.
• Peppermint Extract (1/4 tsp) – Provides festive peppermint flavor; adjust quantity to taste.
• Dark Chocolate Chips (1/2 cup, finely chopped) – Adds richness and texture; can substitute with semi-sweet chocolate.
For the Frosting
• Greek Yogurt (1 tbsp) – Adds creaminess to the frosting without heaviness.
• Powdered Sugar (2 cups) – Sweetens and thickens frosting.
• Crushed Candy Canes (3 tbsp, for garnish) – Adds festive decoration and peppermint crunch that complements the Festive Chocolate Peppermint Bread.
Feel free to explore variations and adjustments as you dive into creating this cozy winter delight!
How to Make Festive Chocolate Peppermint Bread
Preheat your oven to 350°F (175°C). Grease or line a loaf pan with parchment paper to ensure an easy release after baking.
Sift together the cocoa powder, espresso powder, baking powder, baking soda, salt, and flour in a bowl. This step ensures a light and airy texture in your bread.
Beat the softened butter with both brown and white sugars in a mixing bowl until light and fluffy, about 3-4 minutes. This will create the perfect base for your bread.
Add the eggs one at a time, mixing well after each addition. Incorporate the peppermint extract to infuse that refreshing flavor into the batter.
Alternate adding the dry mixture and milk to the creamed mixture, mixing briefly to combine. Aim for a cohesive batter without overmixing.
Fold in the chopped chocolate chips gently to keep them suspended in the batter, ensuring delightful chocolate bits in every slice.
Pour the batter into the prepared loaf pan and smooth the top with a spatula for an even bake.
Bake for 50-60 minutes, or until a toothpick comes out clean with a few moist crumbs attached, indicating the bread is perfectly cooked.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. This step is crucial to prevent sogginess.
Prepare the frosting by mixing powdered sugar, Greek yogurt, milk, and peppermint extract until smooth and dreamy.
Drizzle or spread the frosting over the cooled bread, and immediately sprinkle with crushed candy canes for a festive touch.
Set the frosting for 15-20 minutes before slicing, allowing the glaze to harden slightly for easier serving.
Optional: Enjoy a slice with a cup of steaming coffee or cocoa for the perfect winter pairing.
Exact quantities are listed in the recipe card below.
What to Serve with Festive Chocolate Peppermint Bread?
Imagine indulging in a cozy morning moment spent savoring every delightful bite of this festive treat.
Whipped Cream:
A dollop of freshly whipped cream adds a light and airy touch, enhancing the chocolate richness beautifully.Hot Chocolate:
Pair this bread with a warm cup of rich hot chocolate, creating the ultimate winter comfort duo.Vanilla Ice Cream:
Serve warm slices alongside a scoop of creamy vanilla ice cream for a luxurious dessert experience.Fresh Berries:
The tartness of fresh raspberries or strawberries contrasts wonderfully, providing a vibrant and refreshing burst.Coffee:
A steaming cup of coffee complements the chocolate flavors well, making each bite even more satisfying.Candy Cane Crumbles:
Sprinkle extra crushed candy canes on top for an added crunch, tying in the festive spirit perfectly.
Let your taste buds dance with joy as you create the ideal pairing for your Festive Chocolate Peppermint Bread!
Festive Chocolate Peppermint Bread Variations
Customize this delicious bread to suit your taste and create even more joyful holiday memories!
- Dairy-Free: Substitute butter and milk with coconut oil and almond milk for a delightful, creamy texture without dairy.
- Nutty Delight: Add 1/2 cup of chopped walnuts or pecans into the batter for a satisfying crunch that complements the soft bread.
- Minty Chocolate Chip: Use peppermint chocolate chips instead of dark chocolate for an intensified seasonal flavor that’s sure to please.
- Gluten-Free: Replace all-purpose flour with a 1:1 gluten-free flour blend to cater to gluten sensitivities without losing taste or texture.
- Flavor Twist: Introduce 1/2 teaspoon of orange zest to brighten the flavor profile; the citrus notes enhance the richness of the chocolate beautifully.
- Less Sweet: Reduce the white and brown sugar amounts by 1/4 cup for a less sweet version that focuses on the robust chocolate and peppermint flavors.
- Chocolate Swirl: Swirl in a tablespoon of melted chocolate on top before baking to create a marbled effect, adding a fun twist to your presentation.
- Candy Cane Crunch: For extra decoration, top the glaze with additional crushed candy canes just before serving to give each slice a festive crunch.
How to Store and Freeze Festive Chocolate Peppermint Bread
Room Temperature: Store in an airtight container at room temperature for up to 4 days to maintain its delightful softness and flavor.
Fridge: If you prefer to keep it longer, wrap it tightly in plastic wrap and store it in the fridge for up to 1 week. Let it come to room temperature before serving.
Freezer: Freeze without glaze in an airtight container for up to 3 months. Thaw at room temperature before enjoying this delicious festive chocolate peppermint bread.
Reheating: To enjoy warm, slice and gently reheat in the microwave for about 10-15 seconds or in a toaster oven until warmed through.
Make Ahead Options
These Festive Chocolate Peppermint Bread loaves are ideal for meal prep enthusiasts! You can prepare the batter up to 24 hours in advance by mixing the ingredients and storing it in the refrigerator. Just be sure to cover the bowl tightly to keep it fresh and prevent any browning. Alternatively, bake the bread ahead and let it cool completely before wrapping it tightly in plastic wrap; it can be stored at room temperature for up to 4 days or frozen without glaze for up to 3 months. When you’re ready to serve, frost with the prepared mixture and sprinkle crushed candy canes just before presentation for a delightful holiday touch. With these make-ahead options, you’ll enjoy a deliciously festive treat with minimal effort on busy mornings!
Expert Tips for Festive Chocolate Peppermint Bread
• Room Temperature Ingredients: Ensure butter, eggs, and milk are at room temperature. This promotes better emulsification, resulting in a richer batter.
• Avoid Overmixing: Mix the batter just until combined after adding flour. Overmixing can lead to a dense loaf, which we want to avoid for this festive Chocolate Peppermint Bread.
• Check for Doneness: Start testing for doneness with a toothpick at the 50-minute mark. If the toothpick comes out with moist crumbs, it’s perfectly baked.
• Cool Before Frosting: Allow the bread to cool completely before adding frosting. This prevents the glaze from sliding off and ensures a beautiful presentation.
• Customize Toppings: Feel free to get creative! Add more crushed candy canes for extra crunch or drizzle chocolate over the frosting for an extra decadent touch.
Festive Chocolate Peppermint Bread Recipe FAQs
What type of butter is best for baking this bread?
Absolutely! Use unsalted butter for the best results, as it allows you to control the salt content more effectively. Make sure the butter is at room temperature. This temperature helps create a wonderfully airy texture, contributing to the bread’s moist and tender crumb.
How can I tell when my bread is done baking?
You’re on the right track! To check for doneness, insert a toothpick into the center of the loaf around the 50-minute mark. If it comes out clean or with a few moist crumbs clinging to it, your bread is perfectly baked. Be careful not to overbake, as that can lead to dryness.
Can I store this bread in the fridge?
Certainly! If you want to keep your festive chocolate peppermint bread longer, wrapping it tightly in plastic wrap and placing it in the fridge will keep it fresh for up to 1 week. Just allow it to come to room temperature before slicing to enjoy its delightful softness fully.
How do I freeze Festive Chocolate Peppermint Bread?
Freezing this delicious treat is a great option for later enjoyment! Here’s how: First, let the bread cool completely after baking. Then, slice it and wrap it tightly in plastic wrap (or foil) and place it in an airtight container. It can be frozen for up to 3 months. To enjoy, simply thaw it at room temperature for a few hours or overnight.
What if I have a nut allergy? Can I still enjoy this bread?
Absolutely! This recipe is nut-free since it doesn’t contain any nuts as ingredients. However, if you plan to add toppings such as different nuts or chocolates, just be sure to make those adjustments to avoid allergen risks. Always check the ingredient labels of all packaged items to ensure they are nut-free.
Can I use a gluten-free flour blend for this recipe?
Yes! If you’re looking for a gluten-free option, substitute the all-purpose flour with a gluten-free all-purpose blend that contains xanthan gum, which will help mimic the texture of traditional flour. Follow the recommended measurements on the flour package, and you still enjoy the same rich flavors and festive cheer in your festive chocolate peppermint bread!
Irresistible Festive Chocolate Peppermint Bread Recipe
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease or line a loaf pan with parchment paper.
- Sift together the cocoa powder, espresso powder, baking powder, baking soda, salt, and flour in a bowl.
- Beat the softened butter with both brown and white sugars until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition. Incorporate the peppermint extract.
- Alternate adding the dry mixture and milk to the creamed mixture, mixing briefly to combine.
- Fold in the chopped chocolate chips gently.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick comes out clean with a few moist crumbs.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the frosting by mixing powdered sugar, Greek yogurt, milk, and peppermint extract until smooth.
- Drizzle or spread the frosting over the cooled bread, and sprinkle with crushed candy canes.
- Set the frosting for 15-20 minutes before slicing.