Chocolate Peppermint Bread Holiday

This rich Chocolate Peppermint Bread combines deep chocolate flavor with refreshing peppermint for the ultimate Christmas treat. Ready in just over an hour, this holiday baking staple brings together dark chocolate and candy cane pieces for a festive, fragrant dessert that is sure to impress family and neighbors. With a perfectly fudgy texture, this chocolate holiday bread is a standout for Christmas gatherings or edible gifts.

I first made this chocolate peppermint bread for a neighborhood cookie exchange, wanting something more unique than the usual cookie platter. As guests arrived, the mingling scent of chocolate and peppermint drew everyone to the kitchen, and the bread became an instant December tradition in our home. Since then, it has been eagerly requested every Christmas as part of our family bake day, always sparking new memories and holiday spirit.

Gather Your Ingredients

• Butter, softened at room temperature: Ensures proper creaming for a tender crumb; use high quality for best flavor; can substitute plant-based butter for dairy free option
• White sugar: Adds balanced sweetness and promotes tender texture; superfine sugar can be used for a lighter crumb if desired
• Brown sugar: Provides moisture and caramel depth; use dark or light brown sugar to preference
• Eggs at room temperature: They ensure proper emulsion and a smooth, even batter; large eggs are standard; substitute flax eggs for vegan version
• All-purpose flour: The base for structure; spoon and level for accuracy; substitute up to half with whole wheat for added nutrition
• Cocoa powder (Dutch-processed): Delivers rich color and deep chocolate flavor; sift before using to avoid lumps; natural cocoa works but may be lighter in taste
• Baking powder: Helps the bread rise properly; make sure it is fresh for best results
• Baking soda: Balances acidity from cocoa; fresh baking soda gives the best leavening
• Espresso powder: Intensifies chocolate flavor without tasting like coffee; optional for caffeine sensitive or omit if needed
• Milk at room temperature: Prevents batter from seizing; use any milk including non-dairy alternatives for flexibility
• Dark chocolate chips (60% cacao or higher): Adds bursts of melty chocolate throughout; use high quality chips or chop a chocolate bar
• Salt: Enhances all flavors and balances sweetness; use fine sea salt for most even distribution
• Powdered sugar: Essential for a smooth, pourable glaze; sift to remove any clumps before mixing
• Milk for glaze: Adjusts consistency of icing; use plant-based if preferred
• Greek yogurt: Adds tang and prevents the glaze from becoming overly sweet; full-fat or low-fat both work
• Crushed candy canes: Offer festive color and peppermint crunch; use classic red and white for holiday flair or peppermint baking chips for a smoother texture

How to Make Chocolate Peppermint Bread

Prepare Your Equipment:

Preheat your oven to 350°F, setting the rack in the center position. Line two 8x4 inch loaf pans with parchment paper, leaving an overhang on the sides for easy loaf removal, and lightly spray corners with nonstick spray. Proper pan prep prevents sticking and ensures clean release, giving bakery style results.

Cream Butter and Sugars:

In a large bowl, use a stand or hand mixer to cream softened butter, white sugar, and brown sugar together for 4 to 5 minutes until light and fluffy. Look for a paler color and whipped texture, as this aeration gives the bread a soft, tender crumb. Do not rush, as proper creaming ensures even rise and crumb structure.

Add the Eggs:

Add eggs one at a time, beating each for 30 seconds and scrapping down bowl sides between additions. The batter should look smooth and shiny after all eggs are incorporated, promoting even baking with a uniform texture.

Mix Dry Ingredients:

In a separate bowl, whisk together flour, cocoa powder, baking powder, baking soda, espresso powder, and salt. Make sure to break up any cocoa powder lumps for a consistently textured batter; thorough mixing ensures even leavening and rich chocolate color.

Combine Wet and Dry Mixtures:

Add dry ingredients to butter mixture in three increments, alternating with milk, beginning and ending with the dry. Mix on low just until combined after each addition to prevent overmixing, which can lead to a tough crumb. Scrape the bowl as needed for a homogeneous batter.

Fold in Chocolate Chips:

Using a rubber spatula, gently fold in the dark chocolate chips to distribute them evenly without deflating the batter. This step creates melty chocolate pockets in every slice for maximum decadence.

Bake to Perfection:

Divide batter evenly between two prepared loaf pans and smooth tops with a spatula. Bake for 30 to 45 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. The top should feel set and slightly springy when pressed; avoid overbaking for ultimate moistness.

Cool Completely:

Let loaves cool in their pans for 15 minutes, then transfer to a wire rack to cool completely, at least 1 hour. The bread must be cool before glazing to prevent icing from melting off.

Prepare Peppermint Glaze:

While bread cools, whisk together powdered sugar, milk, and Greek yogurt until glaze is thick but pourable, able to coat the back of a spoon. Smooth glaze enhances the bread without overpowering the chocolate flavor.

Add the Finishing Touch:

Pour glaze over completely cooled loaves, allowing it to drizzle down sides. Quickly sprinkle with crushed candy canes before glaze sets, ensuring they adhere well and retain their bright colors. Let rest at least 30 minutes to set before slicing and serving.

I've found that Chocolate Peppermint Bread is even better the next day, as the flavors meld and the crumb becomes richer. My family loves wrapping a loaf in plastic overnight, then glazing and topping with candy canes the following morning for an ultra-chocolaty and festive treat. Each slice brings back memories of Christmas mornings and sharing with friends over coffee.

Smart Swaps and Variations

You can easily adapt this chocolate peppermint bread to suit dietary needs and taste preferences without losing the festive spirit. For a dairy free option, use plant-based butter, almond or oat milk, and dairy free chocolate chips. Skip the espresso powder for a caffeine free version or substitute peppermint extract in the icing if candy canes are unavailable. Add nuts for crunch or swap in whole wheat flour for added fiber while maintaining the rich texture.

How to Store and Reheat Chocolate Peppermint Bread

Chocolate Peppermint Bread stays fresh at room temperature in an airtight container for up to 3 days, or it can be refrigerated for up to 1 week. For longer term storage, freeze unglazed bread wrapped tightly in plastic wrap and aluminum foil for up to 3 months. For best results, thaw overnight in the refrigerator and glaze just before serving. Always store glazed bread in parchment lined containers to prevent sticking and preserve the festive topping.

What to Serve with Chocolate Peppermint Bread

Chocolate Peppermint Bread makes a versatile Christmas treat, pairing beautifully with hot beverages like coffee, peppermint mocha, or classic hot chocolate. For brunch, add winter fruit salad and a savory breakfast casserole to create a festive spread. As dessert, a scoop of vanilla ice cream or a dollop of sweetened whipped cream elevates each slice, offering restaurant worthy holiday flavor at home.

Nutritional Benefits

While Chocolate Peppermint Bread is an indulgent holiday treat, it does offer some nutritional benefits thanks to the use of dark chocolate and eggs. Dark chocolate adds antioxidants and a rich flavor profile, while eggs contribute protein and important nutrients to each slice. This recipe contains approximately 215 calories per slice and can be adjusted for dietary preferences by swapping ingredients as needed. Enjoy it mindfully as part of your holiday celebration.

Recipe Success Tips

To avoid dry Chocolate Peppermint Bread, always measure flour by scooping it into a measuring cup and leveling it off, rather than dipping the cup into the bag. If the top browns too quickly, loosely tent with aluminum foil for the rest of the bake time. For neat slices, use a serrated knife and clean it between cuts to prevent glaze and chocolate from sticking.

This festive Chocolate Peppermint Bread brings classic Christmas flavors and the joy of holiday baking into your home with every loaf. Let it fill your kitchen with warmth and shareable memories, inspiring you to bake and celebrate together all season long.

Common Questions About This Recipe

→ What type of chocolate works best for this bread?

Dark chocolate chips complement the richness of the bread and balance the sweetness of the peppermint and candy canes.

→ Can I use regular yogurt instead of Greek yogurt?

Greek yogurt provides extra richness and moisture. Regular yogurt can be substituted if needed, but the texture may be slightly lighter.

→ How do you keep the glaze smooth?

Whisk powdered sugar and milk gradually until smooth. Add milk one tablespoon at a time for desired consistency.

→ What’s the best way to store chocolate peppermint bread?

Let the bread cool completely, then wrap tightly in plastic wrap. Store at room temperature for up to three days, or refrigerate for longer freshness.

→ Can this bread be frozen?

Yes, wrap the cooled loaf tightly and freeze for up to three months. Thaw at room temperature before glazing and serving.

→ Is peppermint extract necessary?

Peppermint extract provides the classic holiday flavor; omitting it will result in a more subtle peppermint taste from the candy canes alone.