Description
This Chocolate Peppermint Bread is rich, moist, and full of cool holiday flavor. A decadent chocolate loaf infused with peppermint extract and finished with crushed candy canes—it’s festive, simple to make, and perfect for gifting or cozying up with a slice and a cup of cocoa. Think chocolate cake meets candy cane magic.
Ingredients
1¾ cups all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
¾ cup granulated sugar
½ cup brown sugar
2 large eggs
½ cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon peppermint extract
1 cup buttermilk
½ cup mini chocolate chips
¼ cup crushed candy canes (plus more for topping)
Instructions
Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
In a large bowl, beat together eggs, sugars, oil, vanilla, and peppermint extract. Stir in buttermilk.
Gradually add the dry ingredients to the wet, stirring until just combined. Fold in chocolate chips and crushed candy canes.
Pour batter into prepared loaf pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Cool in pan for 10 minutes, then transfer to a wire rack.
Optional: Drizzle with melted chocolate and sprinkle with more crushed candy canes before serving.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
Nutrition
- Calories: 320 / Slice
- Sugar: 29g / Slice
- Fat: 15g / Slice
- Carbohydrates: 45g / Slice
- Protein: 5g / Slice