Description
This Double Chocolate Peppermint Bread is the ultimate festive treat with rich cocoa, melty chocolate chips, and a refreshing peppermint crunch. Perfect for holiday breakfasts, dessert tables, or edible gifts, this easy quick bread is moist, chocolatey, and packed with seasonal flavor. Great for Christmas baking and winter gatherings!
Ingredients
1 ¾ cups all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup granulated sugar
2 large eggs
½ cup vegetable oil
1 cup buttermilk
1 teaspoon vanilla extract
½ teaspoon peppermint extract
1 cup semi-sweet chocolate chips
½ cup crushed candy canes or peppermint candies
Instructions
1. Preheat oven to 350°F and grease a standard loaf pan. Line it with parchment paper for easy removal.
2. In a large bowl, whisk together flour, cocoa powder, baking soda, and salt.
3. In another bowl, beat together eggs and sugar, then mix in oil, buttermilk, vanilla, and peppermint extract.
4. Combine the wet and dry ingredients, mixing just until combined.
5. Gently fold in chocolate chips and two-thirds of the crushed peppermint.
6. Pour the batter into the loaf pan and sprinkle the remaining crushed peppermint on top.
7. Bake for 50 to 60 minutes, until a toothpick comes out with moist crumbs.
8. Let cool in the pan for 10 minutes before transferring to a wire rack. Cool completely before slicing.
Notes
This bread slices best when fully cooled.
Use parchment paper for easy cleanup and neat edges.
You can swap chocolate chips for white chocolate or dark chocolate if desired.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 315
- Sugar: 24g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg