CHOCOLATE PEPPERMINT BREAD

Chocolate Peppermint Bread is perfect for the holidays! Rich chocolate flavor sprinkled with peppermint makes this chocolate quick bread festive & delicious!

I’ve been really into the chocolate – peppermint combination lately and this bread is just that! It’s not overly sweet, so I justified eating it for breakfast. I think it’d be perfect for Christmas morning breakfast or even as a tasty afternoon snack! It’s gorgeous too, so mini loaves would be perfect gifts.

Chocolate Peppermint Bread recipe

yields 1 regular sized loaf or 3 mini loaves

• 1/2 cup butter, softened
• 1 cup sugar
• 2 eggs
• 1 cup sour cream
• 1 3/4 cups all purpose flour
• 1/2 cup cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup chocolate chips
• 1 tsp peppermint extract

Chocolate Glaze Topping:

• 1 1/3 cups chocolate chips
• 1/2 cup heavy whipping cream
• 1/4 cup butter
• 1/4 tsp peppermint extract
• 2 crushed candy canes

Using an electric mixer, cream butter and sugar together. Add in eggs and sour cream, beating until smooth and creamy. Add in dry ingredients and mix until all combined. Stir in chocolate chips and peppermint extract.

Spoon batter into a well greased loaf pan. Bake in a preheated 350 degree oven for 50-55 minutes, until toothpick inserted in center comes out clean.

Let bread rest in pan for 20 minutes before removing to cool completely.

For the chocolate glaze: While bread is baking, make the chocolate glaze. (You can see detailed instructions on how to make this glaze here- it’s my favorite recipe for chocolate ganache. I list just the basic steps in this recipe.)

Pour chocolate in a medium sized bowl. Set aside. Melt butter in a small saucepan over medium heat. Add in cream when butter is just about melted. Increase heat slightly and using a whisk, stir constantly, but gently. Heat until mixture just barely comes to a boil. Pour over chocolate in bowl. Stirring gently, combining the chocolate with the butter-cream mixture until it’s smooth. Add in the peppermint extract and stir to combine. Let chocolate sit on the counter to cool while the bread is baking.

Once bread has cooled, drizzle spoonfuls of the glaze over the top, allowing it to drip into any cracks. I like the chocolate to be fairly cool at this point, so I spread enough on top to cover the bread, then drizzled it around so that some would go down the sides.

Top with crushed candy canes.

Inspired by Taste of Home but adapted from Chocolate, Chocolate & More’s recipe here.

More amazing quick bread recipes that we love:

• Sweet Coconut Quick Bread
• Easy Banana Bread recipe
• Best Zucchini Bread recipe
• Easy Lemon Quick Bread
• Yogurt Banana Bread recipe
• Dutch Apple Quick Bread
• Pumpkin Chocolate Chip Quick Bread
• Caramel Banana Nut Bread
• Best Ever Pumpkin Bread
• Lemon Buttermilk Quick Bread
• Caramel Apple Quick Bread
• Cinnamon Raisin Quick Bread
• Peppermint Chocolate Quick Bread
• Cranberry Orange Quick Bread
• Cinnamon Roll Quick Bread

AVOID SUNKEN BREAD

The easiest and best way to avoid sunken bread is to use a cooking thermometer to check the inside of the loaf. Fully cooked bread will register 200°F on a thermometer. My all-time favorite thermometer is the Thermapen. It’s super fast and incredibly durable. Another great cooking thermometer is the ThermoPop which is a more basic version that works just as well!

CHOCOLATE PEPPERMINT BREAD

5 from 2 votes

Print Pin Rate

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Servings: 1

Author: Jessica & Nellie

Ingredients

• 1/2 cup butter softened
• 1 cup sugar
• 2 eggs
• 1 cup sour cream
• 1 3/4 cups all purpose flour
• 1/2 cup cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup chocolate chips
• 1 tsp peppermint extract
• Chocolate Glaze Topping:
• 1 1/3 cups chocolate chips
• 1/2 cup heavy whipping cream
• 1/4 cup butter
• 1/4 tsp peppermint extract
• 2 crushed candy canes

Instructions

• Cream butter and sugar together. Add in eggs and sour cream, beating until smooth and creamy. Add in dry ingredients and mix until all combined. Stir in chocolate chips and peppermint extract.
• Spoon batter into a well greased loaf pan. Bake in a preheated 350 degree oven for 50-55 minutes, until toothpick inserted in center comes out clean.
• Let bread rest in pan for 20 minutes before removing to cool completely.
• For the chocolate glaze: White bread is baking, make the chocolate glaze. (You can see detailed instructions on how to make this glaze here- it's my favorite recipe for chocolate ganache. I list just the basic steps in this recipe.)
• Pour chocolate in a medium sized bowl. Set aside. Melt butter in a small saucepan over medium heat. Add in cream when butter is just about melted. Increase heat slightly and using a whisk, stir constantly, but gently. Heat until mixture just barely comes to a boil. Pour over chocolate in bowl. Stirring gently, combining the chocolate with the butter-cream mixture until it's smooth. Add in the peppermint extract and stir to combine. Let chocolate sit on the counter to cool while the bread is baking.
• Once bread has cooled, drizzle spoonfuls of the glaze over the top, allowing it to drip down the sides as you'd like. I like the chocolate to be fairly cool at this point, so I spread enough on top to cover the bread, then drizzled it around so that some would go down the sides.
• Top with crushed candy canes.

Tried this recipe?Mention @jessicalovesbutter or tag #jessicalovesbutter!

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