Chocolate Peppermint Bread

Introduction

Rich, chocolatey, and gently aromatic with cool peppermint, Chocolate Peppermint Bread is the kind of bake that instantly signals the holidays. Each slice delivers a moist crumb, deep cocoa flavor, and a refreshing mint finish that lingers just long enough to make you reach for another bite. This recipe feels indulgent yet approachable, perfect for cozy mornings, festive gatherings, or gifting. What makes Chocolate Peppermint Bread special is its balance: bold chocolate without bitterness and peppermint that enhances rather than overwhelms. You’ll learn how to achieve bakery-style texture, clean peppermint flavor, and a loaf that slices beautifully every time.

Why You’ll Love This Recipe

There’s a lot to love about Chocolate Peppermint Bread, starting with the texture. The crumb stays tender and moist for days, while pockets of melted chocolate add richness in every bite. The peppermint brings brightness that cuts through the cocoa, creating a contrast that feels festive but not overpowering. This recipe uses simple pantry ingredients and comes together in one bowl, making it ideal for busy bakers. You don’t need fancy equipment or advanced skills, yet the result looks and tastes impressive. It also fills your kitchen with a warm chocolate-mint aroma that feels instantly comforting. Whether you serve it for breakfast, dessert, or as a holiday treat, this loaf fits the moment effortlessly.

Ingredients

To make this Chocolate Peppermint Bread, you’ll need a mix of everyday baking staples and a few flavor-forward additions. Measure carefully for best results.

1 ¾ cups (220 g) all-purpose flour, spooned and leveled
¾ cup (150 g) granulated sugar for balanced sweetness
½ cup (50 g) unsweetened cocoa powder, sifted for smoothness
1 teaspoon baking soda for lift
½ teaspoon fine sea salt to enhance flavor
2 large eggs, at room temperature
¾ cup (180 ml) whole milk or buttermilk for moisture
½ cup (120 ml) neutral oil like vegetable or canola
1 teaspoon vanilla extract
1 teaspoon peppermint extract for clean mint flavor
¾ cup (130 g) chocolate chips or chunks

Pro Tips

The success of Chocolate Peppermint Bread depends on a few key techniques. First, don’t overmix the batter. Stir just until the dry ingredients disappear to keep the crumb tender. Second, use peppermint extract sparingly. A little goes a long way, and too much can taste medicinal. Measure it precisely. Third, sift the cocoa powder before adding it. This prevents dry pockets and ensures a smooth, evenly chocolatey loaf. For extra richness, fold in half the chocolate chips at the end and sprinkle the rest on top before baking. This creates melty pockets inside and an appealing finish on the crust.

Instructions

Step 1
Preheat your oven to 350°F (175°C). Grease a standard 9×5-inch loaf pan and line it with parchment, leaving overhang for easy removal.

Step 2
In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, and salt. Make sure the mixture looks uniform with no cocoa clumps.

Step 3
In a separate bowl, whisk the eggs until smooth. Add the milk, oil, vanilla extract, and peppermint extract, stirring until fully combined.

Step 4
Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold the batter together. Stop mixing as soon as no dry streaks remain.

Step 5
Fold in the chocolate chips, reserving a small handful if you want to sprinkle them on top.

Step 6
Transfer the batter to the prepared loaf pan and smooth the surface. Sprinkle reserved chocolate chips over the top if desired.

Step 7
Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.

Step 8
Let the loaf cool in the pan for 15 minutes, then lift it out and cool completely on a wire rack before slicing.

Variations

This Chocolate Peppermint Bread adapts beautifully. For a richer loaf, swap half the milk for sour cream or Greek yogurt. If you prefer a stronger mint note, add crushed peppermint candies on top during the last 10 minutes of baking. For a dairy-free version, use plant-based milk and dairy-free chocolate chips. You can also turn this into chocolate peppermint loaf muffins by dividing the batter into a lined muffin tin and baking for 18 to 22 minutes. If you enjoy flavors like chocolate mint loaf or peppermint chocolate bread, this recipe is a great base to experiment with.

Storage and Serving

Store Chocolate Peppermint Bread tightly wrapped at room temperature for up to three days. For longer storage, refrigerate for up to one week, or freeze slices individually for up to two months. Thaw at room temperature before serving. This bread tastes wonderful on its own, lightly warmed, or spread with a thin layer of butter or cream cheese. For dessert, serve it with a scoop of vanilla ice cream or a drizzle of warm chocolate sauce. It also pairs beautifully with coffee, hot cocoa, or peppermint tea.

FAQs

Can I use Dutch-processed cocoa powder?
Yes, but the flavor will be deeper and less sharp. The bread will still rise well.

How strong is the peppermint flavor?
It’s balanced and subtle. Measure carefully to avoid overpowering the chocolate.

Can I make this ahead of time?
Absolutely. The flavor improves after a day, making it ideal for prep.

Why did my loaf sink slightly?
This usually means it needed a few more minutes in the oven or was overmixed.

Can I reduce the sugar?
You can reduce it slightly, but the texture may be less moist.

Conclusion

This Chocolate Peppermint Bread is comfort food at its finest — deeply chocolatey, softly textured, and kissed with refreshing peppermint. It’s the kind of dish that turns ordinary mornings into something special and makes holiday gatherings feel warmer and more memorable. Whether you bake it for family, friends, or yourself, this loaf delivers reliable results and irresistible flavor in every slice.