Chocolate Peppermint Bread

This chocolate peppermint bread is the perfect holiday loaf. It’s rich and moist with deep chocolate flavor, a refreshing hint of peppermint, and a sweet frosting topped with crushed candy canes. It looks festive on the table and tastes like Christmas in every bite.

Why You’ll Love This Recipe

I love baking this bread during the holiday season because it fills my kitchen with the smell of chocolate and peppermint. It’s simple to prepare, yet it feels extra special when topped with frosting and candy canes. I like how it’s moist and rich but not overly heavy, making it a great treat for breakfast, dessert, or alongside a warm drink.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the bread:

• 1 stick butter, softened

• 1/3 cup white sugar

• 2/3 cup brown sugar

• 3 eggs

• 1/4 teaspoon peppermint extract

• 1 1/3 cups all-purpose flour

• 2/3 cup cocoa powder

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 1 teaspoon espresso powder

• 3/4 cup milk (whole or 2%)

• 1/2 cup dark chocolate chips

• pinch of salt

For the frosting:

• 2 cups powdered sugar

• 4 tablespoons milk (whole or 2%)

• 1/4 teaspoon peppermint extract

• 1 tablespoon Greek yogurt

• 3 tablespoons crushed candy canes

Directions

1. Preheat oven to 350°F (175°C). Line or grease an 8×4 loaf pan.

2. Cream butter with white and brown sugar until fluffy.

3. Add baking soda, baking powder, espresso powder, salt, and cocoa powder. Mix well.

4. Beat in eggs and peppermint extract.

5. Alternate adding flour and milk in portions, mixing after each addition.

6. Fold in chocolate chips with a spatula.

7. Pour batter into prepared loaf pan and bake 50–60 minutes, until a toothpick comes out clean.

8. While baking, prepare frosting by beating together powdered sugar, milk, peppermint extract, and Greek yogurt until smooth.

9. Let bread cool completely, frost, and top with crushed candy canes.

10. Slice and serve.

Servings and timing

This recipe makes 8 servings. It takes about 10 minutes to prepare, 50–60 minutes to bake, and just over an hour total from start to finish.

Variations

I sometimes use white chocolate chips or peppermint chips in place of dark chocolate for a sweeter twist. For extra holiday flair, I like to swirl in a ribbon of cream cheese filling before baking. A drizzle of dark chocolate on top of the frosting also makes this bread even more decadent.

Storage/Reheating

I store the bread covered at room temperature for up to 3 days, or in the fridge if I prefer it chilled. To keep slices fresh, I wrap them individually in plastic wrap. I can also freeze the loaf (without frosting) for up to 2 months and add the frosting after thawing.

FAQs

Can I make this bread ahead of time?

Yes, I like to bake it a day in advance and add the frosting just before serving so it stays fresh and pretty.

Can I skip the frosting?

Yes, the bread is still delicious without frosting, though I enjoy the sweetness and festive touch the icing and candy canes add.

What can I use instead of espresso powder?

If I don’t have espresso powder, I use instant coffee granules. It doesn’t make the bread taste like coffee—it just enhances the chocolate flavor.

How do I know when the bread is fully baked?

I check with a toothpick inserted into the center. If it comes out clean or with just a few crumbs, the bread is done. Because of its dark color, it may look finished before it actually is, so testing is important.

Can I use peppermint oil instead of extract?

I don’t recommend it, as peppermint oil is much stronger and can overpower the bread. Peppermint extract is the safest choice here.

Conclusion

This chocolate peppermint bread is one of my favorite festive recipes. I love how it combines rich chocolate, refreshing peppermint, and the crunch of candy canes for a treat that’s perfect for the holidays. It’s easy enough for any day, but special enough to share at Christmas gatherings or gift to friends and family.

Chocolate Peppermint Bread

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This festive Chocolate Peppermint Bread is the perfect holiday treat—moist, rich, and bursting with deep chocolate flavor balanced by cool peppermint. Topped with a smooth peppermint frosting and crushed candy canes, this quick loaf cake is a seasonal favorite for brunch, dessert, or gifting. A hint of espresso enhances the cocoa, making each slice irresistibly decadent.

• Author: Mayaa
• Prep Time: 10 minutes
• Cook Time: 50–60 minutes
• Total Time: 1 hour 10 minutes
• Yield: 8 slices
• Category: Dessert, Brunch, Holiday Baking
• Method: Baked
• Cuisine: American
• Diet: Vegetarian

Ingredients

• For the Bread
  • 1 stick butter, softened
  • 1/3 cup white sugar
  • 2/3 cup brown sugar
  • 3 eggs
  • 1/4 tsp peppermint extract
  • 1 1/3 cup all-purpose flour
  • 2/3 cup cocoa powder
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp espresso powder
  • 3/4 cup milk (whole or 2%)
  • 1/2 cup dark chocolate chips
  • Pinch of salt
• For the Frosting
  • 2 cups powdered sugar
  • 4 tbsp milk (whole or 2%)
  • 1/4 tsp peppermint extract
  • 1 tbsp Greek yogurt
  • 3 tbsp crushed candy canes

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Instructions

1. Preheat oven to 350°F and line or grease a loaf pan.
2. Cream butter with white and brown sugar until fluffy.
3. Mix in baking soda, baking powder, espresso powder, salt, and cocoa powder.
4. Beat in eggs and peppermint extract.
5. Alternate adding flour and milk in batches, mixing between additions.
6. Fold in dark chocolate chips.
7. Pour batter into prepared loaf pan and bake for 50–60 minutes, or until a toothpick comes out clean.
8. While bread cools, beat together all frosting ingredients until smooth.
9. Once completely cool, frost the bread and sprinkle with crushed candy canes. Slice and serve.

Notes

• Substitute white chocolate chips for contrast, or swirl in cream cheese for a twist.
• A dash of vanilla extract adds balance if you reduce peppermint.
• No espresso powder? Skip it, or replace with instant coffee.
• Don’t frost if freezing—add toppings after thawing.
• Dust with powdered sugar for a quick, frosting-free version.

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 32g
• Sodium: 210mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 60mg