Oh my goodness, friends! Are you ready to dive into the most delightful holiday treat? Let me introduce you to my all-time favorite, Chocolate Peppermint Bread. I remember the first time I made this wonder; it was during a chilly December evening, and my kitchen filled with the most heavenly scent of chocolate and peppermint. My family couldn’t wait for it to cool down! It’s become a tradition in my home, bringing joy and the perfect festive touch to our gatherings.
Why do I love this recipe so much? Well, it’s the perfect combination of rich chocolate and refreshing peppermint, and it’s not just pretty to look at; it’s utterly irresistible! Whether you enjoy it for breakfast, dessert, or a midnight snack, this bread will surely put a smile on your face. Plus, it’s incredibly easy to whip up! So, let’s roll up our sleeves and get baking!
What’s in Chocolate Peppermint Bread?
All-purpose flour: This is the backbone of our bread, helping to provide structure. I use regular plain flour, and it works perfectly!
Unsweetened cocoa powder: The star of this show! It gives that deep, chocolatey flavor that pairs so beautifully with peppermint.
Granulated sugar: A full cup adds the right amount of sweetness to balance the cocoa and the peppermint.
Baking powder and baking soda: These two are our trusty leavening agents, working together to help the bread rise nicely!
Salt: Just a pinch! Salt enhances the flavor of the chocolate, making it richer.
Vegetable oil: I adore using vegetable oil for its neutral flavor and moist texture it brings to the bread. Olive oil works too, if you’re adventurous!
Eggs: Two large eggs to bind everything together and provide richness.
Vanilla extract: Because can you ever have too much vanilla? It adds a warm depth of flavor that complements the chocolate beautifully.
Buttermilk: This is the secret ingredient! It adds a tangy flavor and moisture that make this bread incredibly soft.
Peppermint extract: A hint of peppermint keeps this bread festive and fresh! You can adjust the amount based on your preference.
Mini chocolate chips: Did I mention chocolate? These chips add tiny pockets of gooey goodness throughout the bread.
Crushed peppermint candies: A festive touch that not only looks stunning but adds a delightful crunch!
Powdered sugar: For a sweet, drizzly icing that ties everything together.
Milk: Just a splash to help the icing reach that smooth, drizzle-worthy consistency.
Is Chocolate Peppermint Bread Good for You?
Well, let’s be honest: this isn’t exactly a kale salad, but hey—it’s a treat! The good news is, it incorporates elements like **buttermilk** and **vegetable oil**, which can provide some moisture without being too heavy. The **peppermint** adds a bit of a festive zing, and a slice can definitely satisfy your sweet tooth without completely throwing your diet off the rails.
Moderation is key, of course! This bread will give you a nice chocolate fix during the holidays without feeling overly indulgent. Just be careful—once you start, it might be hard to stop!
Ingredients List
– 1 1/2 cups all-purpose flour
– 1/2 cup unsweetened cocoa powder
– 1 cup granulated sugar
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/4 tsp salt
– 1/2 cup vegetable oil
– 2 large eggs
– 1 tsp vanilla extract
– 1/2 cup buttermilk
– 1/4 tsp peppermint extract
– 1/2 cup mini chocolate chips
– 1/4 cup crushed peppermint candies (for topping)
– 1 cup powdered sugar (for icing)
– 2-3 tbsp milk (for icing)
This recipe serves about 10 slices of joy!
How to Make Chocolate Peppermint Bread?
1. Preheat your oven to 350°F (175°C). Don’t forget to grease and flour a 9×5 inch loaf pan.
2. In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until it’s all well combined.
3. In another bowl, mix together the vegetable oil, eggs, vanilla extract, buttermilk, and peppermint extract until smooth and lovely.
4. Pour those wet ingredients into the dry ingredients and stir until just combined. No need to be overzealous here; we want it mixed but not overworked!
5. Next, fold in the mini chocolate chips gently, making sure they’re evenly distributed.
6. Pour the batter into that prepared loaf pan, spreading it evenly to smooth out the top.
7. Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean (trust me, this is the moment you’ve been waiting for!).
8. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
9. For the icing, mix the powdered sugar with enough milk in a bowl until you reach a nice drizzle consistency.
10. Once the bread is cooled completely, drizzle that luscious icing over it and immediately sprinkle the crushed peppermint candies on top. Oh, it’s a sight to behold!
Festive Tips & Serving Suggestions
– This bread is perfect for holiday gatherings—serve it with coffee, hot chocolate, or even as a Christmas morning treat!
– Feeling adventurous? You can substitute the **peppermint extract** with other flavors like orange or almond for a unique twist!
– Leftovers? Store any tightly wrapped at room temperature for up to 3 days. Or pop it in the freezer if you want to enjoy a slice at a later date (just a quick thaw in the microwave and it’s ready to go).
I’m so excited for you to try this Chocolate Peppermint Bread! It’s sure to spread holiday cheer and become a beloved recipe in your home, just like it has in mine. So, gather your ingredients, channel your inner baker, and don’t forget to have a taste test! I can’t wait to hear all about your baking adventures! Happy baking!
