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Chocolate Peppermint Bread

Rich chocolate bread infused with cool peppermint flavor and topped with glossy chocolate glaze, perfect for holiday celebrations.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 10 slices
Course: Breakfast, Dessert
Cuisine: American, Holiday
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Bread Batter
  • 2 cups all-purpose flour
  • 0.75 cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • 0.5 cup brown sugar packed
  • 1.5 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 eggs large, room temperature
  • 1 cup buttermilk
  • 0.5 cup vegetable oil
  • 2 tsp vanilla extract
  • 1 tsp peppermint extract
  • 1 cup mini chocolate chips
  • 0.5 cup crushed peppermint candies
  • 0.5 cup hot coffee or hot water
Chocolate Glaze
  • 4 oz dark chocolate chopped
  • 0.25 cup heavy cream
  • additional crushed peppermint candies for topping

Equipment

  • 9x5-inch loaf pan
  • Mixing bowls
  • Wire rack
  • Whisk

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper.
  2. In a large bowl, whisk together flour, cocoa powder, both sugars, baking soda, baking powder, and salt.
  3. In separate bowl, beat eggs, then whisk in buttermilk, oil, vanilla, and peppermint extract until smooth.
  4. Pour wet ingredients into dry ingredients and stir gently until just combined. Do not overmix.
  5. Gradually stir in hot coffee, then fold in chocolate chips and half the crushed peppermint candies.
  6. Pour batter into prepared pan and bake 60-70 minutes until toothpick comes out with few moist crumbs.
  7. Cool in pan 10 minutes, then turn out onto wire rack to cool completely.
  8. Heat cream until simmering, pour over chopped chocolate, let sit 2 minutes, then stir until smooth.
  9. Drizzle glaze over cooled bread and immediately sprinkle with remaining peppermint candies. Let set 15 minutes before slicing.

Notes

Store wrapped at room temperature up to 5 days. Can be frozen up to 3 months. For less peppermint flavor, reduce extract to 1/2 teaspoon.