Description
This Chocolate Peppermint Bread is a rich, moist chocolate loaf infused with cool peppermint flavor and topped with a sweet glaze and crushed candy canes. It’s the perfect holiday bake—easy to make, full of seasonal flavor, and ideal for gifting or sharing with family and friends.
Ingredients
For the Bread:
-
1 cup all-purpose flour
-
1/2 cup unsweetened cocoa powder
-
1/2 teaspoon baking soda
-
1/4 teaspoon baking powder
-
1/4 teaspoon salt
-
1/2 cup granulated sugar
-
1/2 cup brown sugar, packed
-
2 large eggs
-
1/2 cup sour cream (or plain Greek yogurt)
-
1/2 cup milk
-
1/3 cup vegetable oil
-
1 teaspoon peppermint extract
-
1 teaspoon vanilla extract
-
1/2 cup mini chocolate chips (optional)
For the Glaze & Topping:
-
1 cup powdered sugar
-
1-2 tablespoons milk
-
1/4 teaspoon peppermint extract
-
2 tablespoons crushed candy canes
Instructions
-
Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
-
In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
-
In another bowl, whisk together both sugars, eggs, sour cream, milk, oil, peppermint extract, and vanilla extract until smooth.
-
Add the wet ingredients to the dry ingredients and stir until just combined. Fold in chocolate chips, if using.
-
Pour batter into prepared pan and smooth the top.
-
Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
-
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
-
While the bread cools, mix powdered sugar, milk, and peppermint extract to make the glaze. Adjust milk for desired consistency.
-
Drizzle glaze over cooled bread and sprinkle with crushed candy canes. Let set before slicing.
Notes
-
You can make mini loaves for gifting—just reduce baking time to 30–35 minutes.
-
For a double chocolate version, add more chocolate chips or a chocolate drizzle on top.
-
Store in an airtight container for up to 3 days or freeze (unglazed) for up to 2 months.