Description
This festive Chocolate Peppermint Bread combines rich cocoa and chocolate chips with the refreshing flavor of peppermint, perfect for the holiday season. Moist and tender, it’s topped with a peppermint glaze and crushed peppermint candies for a delightful treat.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
Sugars
- 1 cup granulated sugar
- ½ cup packed light brown sugar
Wet Ingredients
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon peppermint extract
Other Ingredients
- 1 cup boiling water
- 1 cup semi-sweet chocolate chips
- ½ cup crushed peppermint candies, plus more for topping
Glaze
- 1 cup powdered sugar
- 2-3 tablespoons milk
- ¼ teaspoon peppermint extract
- Pinch of salt
Instructions
- Prepare dry ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt until well combined.
- Mix sugars: In a separate bowl, whisk together the granulated sugar and light brown sugar, breaking up any clumps in the brown sugar for a smooth mixture.
- Combine wet ingredients: In another bowl, whisk together the buttermilk, vegetable oil, eggs, vanilla extract, and peppermint extract until fully blended.
- Combine wet and dry: Gradually add the wet ingredients to the dry ingredients, mixing on low speed with an electric mixer or by hand until just combined. Avoid overmixing to keep the bread tender.
- Add boiling water: Slowly pour in the boiling water while mixing on low speed; the batter will be thin, which is expected.
- Fold in mix-ins: Gently fold in the semi-sweet chocolate chips and crushed peppermint candies, reserving some for topping if desired.
- Prepare the pan and preheat oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper.
- Fill the pan: Pour the batter into the prepared loaf pan and spread evenly. Sprinkle reserved chocolate chips and crushed peppermint candies on top for decoration.
- Bake: Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs.
- Cool: Let the bread cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely.
- Make the glaze: In a small bowl, whisk together powdered sugar, milk (start with 2 tablespoons), peppermint extract, and a pinch of salt until smooth. Add more milk as needed to reach desired drizzle consistency.
- Glaze the bread: Once the bread is completely cool, drizzle the peppermint glaze evenly over the top.
- Decorate: While the glaze is still wet, sprinkle additional crushed peppermint candies or chocolate shavings over it for a festive look.
- Set the glaze: Allow the glaze to set completely for about 15-20 minutes before slicing and serving.
Notes
- Do not overmix the batter to ensure a moist and tender bread.
- Using boiling water helps to bloom the cocoa for deeper chocolate flavor.
- Reserve some chocolate chips and peppermint candies for topping for an attractive presentation.
- Make sure to let the bread cool completely before glazing to prevent melting the glaze.
- The glaze can be adjusted to your preferred consistency by varying the milk amount.
- Store leftover bread wrapped tightly at room temperature for up to 3 days or freeze for longer storage.
