This Chocolate Peppermint Bread is the ultimate festive treat! Packed with rich cocoa, a hint of peppermint, and topped with crushed candy canes, it’s the perfect quick bread for Christmas morning, cookie exchanges, or a cozy holiday snack. No kneading or rising required—just simple ingredients and a delicious result!
Why You’ll Love This Recipe:
- Quick & Easy: A no-rise, no-knead bread that comes together in minutes.
- Festive Flavor: Chocolate and peppermint create the classic Christmas taste everyone loves.
- Perfect for Gifting: Slice, wrap, and give as a homemade holiday treat.
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 (dark cocoa recommended)
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp espresso powder (optional, for deeper chocolate flavor)
- 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
- 1/4 tsp peppermint extract
- 1 tbsp Greek yogurt
- 3 tbsp crushed candy canes
Instructions
1. Preheat Oven & Prepare Batter:
Preheat the oven to 350°F. In a mixing bowl, cream together the softened butter, brown sugar, and white sugar with a hand or stand mixer until fluffy.
2. Mix Dry Ingredients:
Add cocoa powder, baking powder, baking soda, espresso powder, and a pinch of salt. Mix until combined.
3. Add Wet Ingredients:
Beat in the eggs and peppermint extract.
4. Alternate Flour & Milk:
Gradually add the flour and milk in increments, alternating between the two, and mix after each addition until the batter is smooth.
5. Fold in Chocolate Chips:
Gently fold in dark chocolate chips using a rubber spatula.
6. Bake the Bread:
Pour batter into a parchment-lined or greased 8×4-inch loaf pan. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. The bread may look dark and slightly gooey in the center—don’t rush!
7. Make the Frosting:
While the bread cools, mix powdered sugar, milk, peppermint extract, and Greek yogurt until smooth.
8. Frost & Decorate:
Once the bread has cooled, spread the frosting on top and sprinkle with crushed candy canes. Slice and enjoy with a cold glass of milk!
Tips & Notes
- Peppermint Extract: Add only what the recipe calls for—too much can overpower the bread.
- Storage: Keep covered at room temperature or in the fridge for up to 3 days.
- Chocolate: Use high-quality dark cocoa for a richer, more decadent flavor.
- Optional Espresso Powder: Enhances the chocolate without tasting like coffee.
Serving Suggestion: Perfect for Christmas morning, a festive afternoon snack, or paired with a mug of hot cocoa while decorating the tree.