Chocolate Peppermint Bread

5 from 3 votes

Chocolate Peppermint Bread packed with rich cocoa, creamy sour cream, and melty chocolate chips, creating a decadent holiday loaf with festive peppermint flavor in every slice!

Prep Time10

Cook Time50

Total Time1

Course: Appetizer, bread, Dessert

Cuisine: American

Keyword: Chocolate Peppermint Bread

Servings: slices

Calories: 462kcal

Author: Jessica & Nellie

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

Preheat the oven to 350 degrees. Grease a loaf pan, set it aside.
In a large bowl, cream the butter and sugar together. Add in eggs and sour cream, beating until smooth and creamy.
Add in he dry ingredients and mix until all combined. Stir in chocolate chips and peppermint extract.
Spoon batter into a well greased loaf pan. Bake 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: Pour the chocolate chips in a medium sized bowl and set it aside.
Then melt the butter in a small saucepan over medium heat. Add in the heavy cream when the 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.
Remove from the heat and pour the mixture over the chocolate in the bowl. Stir gently, combining the chocolate with the butter-cream mixture until it's smooth. Add in the peppermint extract and stir to combine.
Once bread has cooled, drizzle 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. Serve & enjoy!

Notes

The chocolate bread stays fresh for 3–4 days when wrapped in plastic wrap or an airtight container and stored at room temperature.

Freeze for up to 2–3 months. Thaw at room temperature, and if freezing glazed, freeze uncovered for 30 minutes first to set the topping and prevent smearing.

Nutrition