This Chocolate Peppermint Bread is cozy, rich, and just the right amount of festive. It’s the kind of treat that smells amazing while baking and looks beautiful sliced on a plate.
The chocolate is deep and fudgy, and the peppermint gives it a cool little twist—like a holiday brownie and quick bread had a baby.
You’ll want to make this more than once, especially when it’s cold out and you need something sweet with your coffee or cocoa.
Why I Love This Recipe
I first made this Chocolate Peppermint Bread when I needed a quick dessert for a last-minute holiday dinner. I didn’t want to mess with frosting or layers—just something simple, sliceable, and cozy. It turned out even better than I hoped. Ever since, it’s been a winter favorite.
- Tastes like hot cocoa in bread form
- Looks fancy but is super easy to make
- Keeps well for days
- Smells incredible while it bakes
- Works great as a gift or potluck dessert
What You’ll Need
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, melted
- ¾ cup granulated sugar
- 2 large eggs
- ¾ cup buttermilk
- 1 tsp peppermint extract
- ½ tsp vanilla extract
- ½ cup mini chocolate chips
- ¼ cup crushed peppermint candies
Pro Tips
- Don’t skip the buttermilk—it keeps the bread moist and tender.
- Use room temperature eggs so they mix better with the melted butter.
- Crush your peppermint candies just before baking so they stay crunchy.
- Line your loaf pan with parchment for easy removal.
- Let the bread cool completely before slicing—it’ll be less crumbly.
Tools Required
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Rubber spatula
- Measuring cups and spoons
- 9×5-inch loaf pan
- Parchment paper
- Cooling rack
Substitutions and Variations
- Swap buttermilk for milk + 1 tsp vinegar if needed
- Use dark chocolate chips instead of mini if preferred
- Add a chocolate glaze or drizzle on top for extra sweetness
- Stir in ¼ cup chopped candy cane kisses for more peppermint flavor
Make Ahead Tips
This bread keeps beautifully! Bake it a day ahead and store wrapped on the counter. Flavors deepen overnight, and it slices even better the next day.
How to Make Chocolate Peppermint Bread (Makes 8 slices, takes 55 minutes)
Step 1: Preheat oven and prepare loaf pan
Preheat your oven to 350°F (177°C). Line a 9×5-inch loaf pan with parchment paper and lightly grease the sides.
Step 2: Mix dry ingredients
In a medium bowl, whisk together 1 cup all-purpose flour, ½ cup unsweetened cocoa powder, 1 tsp baking soda, and ¼ tsp salt until evenly combined.
Step 3: Whisk wet ingredients
In a large bowl, whisk together ½ cup melted butter and ¾ cup granulated sugar. Add 2 large eggs, one at a time, and whisk well after each. Stir in ¾ cup buttermilk, 1 tsp peppermint extract, and ½ tsp vanilla extract until smooth.
Step 4: Combine wet and dry
Add the dry ingredients into the wet ingredients and gently fold with a rubber spatula until just combined. Do not overmix.
Step 5: Fold in chocolate chips
Gently fold in ½ cup mini chocolate chips until evenly distributed.
Step 6: Pour into pan and top with peppermint
Pour the batter into the prepared loaf pan and smooth the top. Sprinkle ¼ cup crushed peppermint candies evenly over the top.
Step 7: Bake
Bake at 350°F (177°C) for 45–50 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
Step 8: Cool and slice
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Leftovers and Storage
Wrap leftover slices in plastic wrap or store in an airtight container. Keep at room temp for 3 days or refrigerate up to 5 days. Warm slices in the microwave for 10–15 seconds before eating.
Why This Recipe Works (Quick Science)
Cocoa powder and buttermilk create a tender, moist crumb without needing much fat. The baking soda reacts with the acidity in the buttermilk to give it lift. Crushed peppermint candies melt slightly on top while baking, giving little pops of flavor and crunch.
Common Mistakes
- Overmixing the batter can make the bread dense and tough.
- Skipping parchment makes the loaf harder to remove cleanly.
- Overbaking dries out the crumb—check at 45 minutes!
- Using large peppermint pieces—they’ll sink or get chewy.
What to Serve With
- A mug of hot chocolate or peppermint mocha
- Fresh berries on the side
- A scoop of vanilla or peppermint ice cream
- Lightly sweetened whipped cream
- Coffee with a splash of cream
FAQ
Can I freeze this bread?
Yes! Slice it first, wrap slices individually, and freeze up to 2 months.
Do I have to use peppermint?
Nope—you can leave it out for a classic chocolate loaf.
Can I make it gluten-free?
Yes, just use a 1:1 gluten-free flour blend.
Why is my bread sinking in the middle?
It was likely underbaked or your oven temp was too low. Make sure to test with a toothpick.
Final Thoughts
This Chocolate Peppermint Bread is one of those go-to recipes that feels extra special but comes together in under an hour. Whether you’re baking it for yourself or someone else, it’s the perfect cozy treat. I’d love to hear how yours turns out—drop a comment below and let me know!
