Why You’ll Love This Recipe
Chocolate Peppermint Bread is one of those holiday bakes that feels both nostalgic and luxurious. Rich cocoa, cool peppermint, and a tender crumb come together to create a loaf that tastes like Christmas in every slice. It is simple enough for a weekday treat yet impressive enough for a festive brunch table. What I love most is the contrast of deep chocolate flavour with bright peppermint; the balance is surprisingly elegant rather than overly sweet. I once tested this recipe using almond milk instead of traditional dairy, and the result was beautifully moist, showing just how flexible this bread can be. Whether you serve it warm with a pat of butter or enjoy it plain with a cup of coffee, this loaf brings cheerful holiday comfort. It also makes a thoughtful homemade gift during the season when everyone appreciates a touch of homemade warmth.
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Chocolate Peppermint Bread: A Festive Holiday Loaf Everyone Will Love
- Total Time: 1 hr 10 mins
- Yield: 1 loaf (10 slices)
- Diet: Vegetarian
Description
A rich and festive chocolate quick bread infused with peppermint flavor and topped with crushed candy canes—perfect for the holiday season.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- 1/2 cup chocolate chips
- 1/4 cup crushed candy canes (plus extra for topping)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, whisk the eggs, buttermilk, oil, vanilla extract, and peppermint extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fold in chocolate chips and crushed candy canes.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Top with additional crushed candy canes before serving.
Notes
- For an extra chocolatey loaf, add a chocolate drizzle once cooled.
- Replace buttermilk with milk plus 1 tablespoon vinegar if needed.
- Store tightly wrapped to keep the bread moist.
- Prep Time: 15 mins
- Cook Time: 55 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
All-purpose flour
Provides structure to the loaf while keeping the crumb tender and soft.
Cocoa powder
Adds depth and richness. A good-quality unsweetened cocoa makes a noticeable difference.
Granulated sugar
Sweetens the bread and helps create a moist interior.
Baking soda
Ensures the loaf rises properly and stays light rather than dense.
Salt
Enhances flavour and balances sweetness.
Eggs
Bind the batter together and contribute to a tender texture.
Milk
Adds moisture. I have used almond milk with excellent results.
Butter or oil
Creates richness and keeps the bread soft long after baking.
Peppermint extract
Provides the signature cool, refreshing note that transforms this from simple chocolate bread into a festive holiday treat.
Chocolate chips
Add pockets of melty chocolate throughout the loaf.
Crushed peppermint candies
Offer crunch, colour, and added peppermint flavour.
Directions
Begin by preheating your oven and preparing a loaf pan with parchment paper or a light coating of butter. In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, sugar, and salt, ensuring there are no lumps. In a separate bowl, combine the eggs, milk, melted butter, and peppermint extract. Stir until smooth, then gradually fold the wet mixture into the dry ingredients. Avoid overmixing; the batter should be just combined to keep the bread tender.
Fold in chocolate chips and a small portion of the crushed peppermint candies. Transfer the batter into the prepared loaf pan, smoothing the top with a spatula. Sprinkle the remaining peppermint candies over the surface for a festive finish. Bake until the loaf rises and a toothpick inserted into the centre comes out with only a few moist crumbs. Allow the bread to cool completely before slicing to prevent crumbling.
This straightforward process produces a loaf with a rich chocolate flavour and refreshing peppermint undertone.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
Serves 8–10 slices.
Preparation time: 15 minutes
Baking time: 45–55 minutes
Cooling time: 1 hour
Storage/reheating
Store the bread in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to one week. You may freeze the loaf for up to three months; thaw overnight in the refrigerator. To reheat, warm individual slices in the oven or microwave just until soft but not melted.
Variations and Customizations
White Chocolate Drizzle
Melt white chocolate and drizzle over the cooled loaf for a sweeter, creamier finish.
Double Peppermint Version
Add extra peppermint extract for a stronger mint flavour.
Dark Chocolate Upgrade
Use dark chocolate chips for an intense, less sweet variation.
Gluten-Free Adaptation
Replace flour with a high-quality gluten-free baking blend.
Add Espresso Powder
A small amount enhances the cocoa flavour without tasting like coffee.
Peppermint Mocha Loaf
Combine cocoa, peppermint, and a splash of brewed coffee for a café-inspired twist.
Nutty Chocolate Peppermint Bread
Fold in chopped walnuts or pecans for added crunch.
Chocolate Peppermint Swirl
Marble a plain batter with a chocolate batter for a beautiful striped interior.
Frosted Version
Top with chocolate peppermint frosting for a dessert-style loaf.
Candy Cane Crunch
Increase the crushed candies in the batter for more texture and festive colour.
FAQs
Can I make this bread without peppermint extract?
Yes, simply omit it for a classic chocolate loaf.
Why did my bread turn out dry?
It may have been overbaked; check for doneness early.
Can I use whole wheat flour?
You can, but expect a denser texture.
How do I prevent the peppermint candies from melting?
Add some on top after baking or use sturdy candy cane pieces.
Can I use oil instead of butter?
Yes, oil produces a slightly moister crumb.
Is this bread freezer-friendly?
Yes, it freezes very well for up to three months.
Can I add frosting?
Absolutely; chocolate or peppermint icing works beautifully.
Should I sift the cocoa powder?
Sifting helps eliminate lumps and improves texture.
Can I bake this in mini loaf pans?
Yes, reduce baking time accordingly.
Does the peppermint flavour intensify overnight?
Yes, the flavour deepens as the loaf rests.
Conclusion
Chocolate Peppermint Bread is a festive, comforting bake that brings together rich chocolate and refreshing mint in a wonderfully balanced loaf. Its simplicity makes it ideal for holiday mornings, gift-giving, or cosy winter treats. With its adaptable nature and numerous variations, this recipe will easily become a seasonal favourite worth revisiting year after year.
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