Description
Homemade chocolate peppermint bread delivers a festive winter dessert with rich cocoa and cool mint notes. Chocolate lovers find comfort in each spiced slice while creating delightful memories during holiday gatherings.
Ingredients
Scale
- 1 ½ sticks (170 grams) butter, softened
- 3 eggs
- 1 ⅓ cups (160 grams) all-purpose flour
- ⅔ cup (55 grams) cocoa powder
- ¾ cup (180 milliliters) milk (whole or 2%)
- ½ cup (85 grams) dark chocolate chips
- ⅔ cup (135 grams) brown sugar
- ⅓ cup (65 grams) white sugar
- 2 tsp baking powder
- 1 tsp baking soda
- ¼ tsp peppermint extract
- 1 tsp espresso powder
- Pinch of salt
- 2 cups (240 grams) powdered sugar
- 4 tbsps (60 milliliters) milk (whole or 2%)
- ¼ tsp peppermint extract
- 1 tbsp Greek yogurt
- 3 tbsps crushed candy canes
Instructions
- Preparation: Preheat oven to 350°F (175°C) and coat a standard loaf pan with nonstick spray or butter, ensuring complete coverage.
- Mixing Base: Cream softened butter with granulated and brown sugars until achieving a light, fluffy texture that forms a smooth foundation for the bread.
- Flavor Infusion: Blend unsweetened cocoa powder, espresso powder, and peppermint extract into the butter mixture, creating a rich, aromatic batter with deep chocolate undertones.
- Batter Development: Alternately incorporate all-purpose flour and whole milk, stirring gently to maintain a silky, homogeneous consistency without overmixing.
- Chocolate Integration: Fold semi-sweet chocolate chips throughout the batter, ensuring even distribution for consistent chocolate flavor in every slice.
- Baking Process: Pour the prepared batter into the greased loaf pan, smoothing the surface with a spatula, then bake for 50-60 minutes until a toothpick inserted near the center reveals minimal crumbs.
- Cooling and Finishing: Allow the bread to rest in the pan for 15-20 minutes, then transfer to a wire rack for complete cooling before applying the peppermint frosting.
- Frosting Creation: Whisk powdered sugar, additional peppermint extract, and plain yogurt until achieving a smooth, spreadable consistency that complements the chocolate base.
- Final Garnish: Spread the peppermint frosting evenly across the cooled bread and sprinkle crushed candy cane pieces on top for a festive, crunchy decoration that adds visual and textural appeal.
Notes
- Boost Flavor Intensity: Add a pinch of espresso powder to enhance the chocolate’s richness without creating a coffee taste.
- Perfect Moisture Control: Let the bread cool completely in the pan to prevent crumbling and maintain a tender crumb texture.
- Prevent Chocolate Sinking: Lightly coat chocolate chips in flour before folding into batter to prevent them from settling at the bottom during baking.
- Frost Like a Pro: Ensure the bread is completely cool before frosting to prevent melting and maintain a clean, crisp frosting layer.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 272
- Sugar: 22 g
- Sodium: 156 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 52 mg