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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.

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

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

Find it online: https://cookedbymaya.com/chocolate-peppermint-bread/