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Chocolate Peppermint Bread Recipe

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4 from 1 review

This Chocolate Peppermint Bread combines rich cocoa flavor with refreshing peppermint for a festive treat. Moist and tender with melted chocolate chips inside, it’s topped with a luscious peppermint-infused chocolate glaze and crushed candy canes for a perfect holiday dessert.

  • Total Time: 1 hour 10 minutes
  • Yield: 12 servings

Ingredients

Bread Ingredients

  • ½ cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 cup sour cream
  • 1 ¾ cups all purpose flour
  • ½ cup cocoa powder
  • 1 tsp baking powder
  • 1 tsp salt
  • ½ cup chocolate chips
  • 1 tsp peppermint extract

Chocolate Glaze

  • 1 ⅓ cups chocolate chips
  • ½ cup heavy whipping cream
  • ¼ cup butter
  • ¼ tsp peppermint extract
  • 2 crushed candy canes

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a loaf pan thoroughly and set it aside to get ready for the batter.
  2. Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy. This step ensures a tender crumb in the bread.
  3. Add Eggs and Sour Cream: Beat in the eggs, one at a time, followed by the sour cream. Continue mixing until the batter is smooth and creamy.
  4. Mix Dry Ingredients and Combine: In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add these dry ingredients into the wet mixture, blending until just combined. Then fold in the chocolate chips and peppermint extract evenly through the batter.
  5. Bake the Bread: Spoon the batter into the prepared loaf pan, smoothing the top. Bake in the preheated oven for 50 to 55 minutes or until a toothpick inserted into the center comes out clean. Let the bread rest in the pan for 20 minutes before transferring to a wire rack to cool completely.
  6. Prepare the Chocolate Glaze: Place the 1 ⅓ cups of chocolate chips in a medium bowl. In a small saucepan over medium heat, melt ¼ cup butter. When the butter is nearly melted, add the heavy whipping cream. Increase the heat slightly and whisk gently but constantly until the mixture just comes to a boil.
  7. Combine Glaze Ingredients: Remove the saucepan from heat and pour the hot butter-cream mixture over the chocolate chips in the bowl. Stir gently until the chocolate is completely melted and the glaze is smooth. Stir in ¼ teaspoon peppermint extract.
  8. Glaze the Bread and Finish: Once the bread has fully cooled, drizzle the chocolate peppermint glaze over the top, allowing it to drip down the sides as you like. Spread enough glaze on top to cover the bread and then add extra drizzles along the sides. Sprinkle the crushed candy canes evenly over the glaze. Serve and enjoy your festive chocolate peppermint bread!

Notes

  • Ensure the bread is completely cool before glazing to prevent the glaze from melting too much and running off.
  • You can substitute crushed peppermint candies if candy canes are unavailable.
  • For an extra minty flavor, add a little more peppermint extract to the glaze, but be careful as it can be strong.
  • This bread stores well in an airtight container for up to 3 days; refrigerate if keeping longer.
  • Room temperature eggs and sour cream help the batter blend more smoothly.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://monicarecipes.com/chocolate-peppermint-bread-recipe/