Chocolate Peppermint Bread Holiday
There's something magical about the first bite of this Chocolate Peppermint Bread when the holidays arrive. The deep, fudgy chocolate pairs perfectly with the cool, refreshing crunch of crushed candy canes, making it an irresistible treat that fills your kitchen with a cozy, festive aroma. Home cooks love baking this loaf for holiday gatherings, Christmas morning breakfast, or to share as a thoughtful gift with neighbors and friends. It's a recipe that brings warmth and joy to any winter celebration.
What Makes This Recipe Special
- The addition of espresso powder intensifies the chocolate flavor without tasting like coffee, giving the bread a sophisticated depth.
- A Greek yogurt-based glaze creates a glossy, crack-resistant frosting that clings beautifully to the bread's dense texture.
- Crushed candy canes aren't just a topping-they're folded into the batter and sprinkled on top for a vibrant peppermint surprise in every bite.
- Using two loaf pans ensures even baking and faster setup, making this recipe ideal for holiday meal prep or gifting multiple loaves.
Ingredients
1 cupunsalted butter, softened
2/3 cupgranulated sugar
1 1/3 cupspacked brown sugar
6 largeeggs
2 2/3 cupsall-purpose flour
1 1/3 cupsunsweetened cocoa powder
4 teaspoonsbaking powder
2 teaspoonsbaking soda
2 teaspoonsespresso powder
1 1/2 cupswhole milk
1 cupdark chocolate chips
1/2 teaspoonsalt
4 cupspowdered sugar
8 tablespoonswhole milk
2 tablespoonsGreek yogurt
6 tablespoonscrushed peppermint candy canes
Nutrition
1728 caloriesCalories
Per serving · Values are estimates
Instructions
1
Preheat the oven to 350°F (175°C). Grease two 8x4-inch loaf pans and line them with parchment paper.
2
In a large mixing bowl, cream the butter, granulated sugar, and brown sugar until pale and fluffy.
3
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Add peppermint extract and mix until combined.
4
In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, espresso powder, and salt.
5
Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry mixture. Mix until just combined.
6
Gently fold in dark chocolate chips, reserving a small handful if desired for topping.
7
Divide batter evenly between prepared loaf pans. Bake for 30 to 45 minutes, or until a toothpick inserted into the center comes out mostly clean.
8
Allow loaves to cool in the pans for 10 minutes before transferring to a wire rack. In a medium bowl, whisk powdered sugar, milk, and Greek yogurt until a smooth, thick glaze forms.
9
Drizzle cooled bread generously with icing and sprinkle crushed peppermint candy canes over the top.
Essential Tips
Room temp ingredients
Ensure your butter and eggs are at room temperature before starting. This prevents lumps in the batter and helps the bread rise evenly for a tender crumb.
Don't overmix the batter
Once you add the dry ingredients, mix just until combined. Overmixing can lead to a dense, tough loaf-patience is key for a light, airy texture.
Check bake time early
Ovens vary, so start checking the loaves at 30 minutes. A toothpick should come out with a few moist crumbs but no wet batter to avoid overbaking.
Crush candy canes finely
Pulse candy canes in a food processor or place in a sealed bag and crush with a rolling pin. Fine pieces melt into the glaze for a consistent peppermint flavor.
Warm the glaze slightly
If your powdered sugar glaze thickens too much while drizzling, warm 1-2 tablespoons of milk and stir it in. This keeps the glaze smooth and easy to work with.
Smart Swaps & Variations
White Chocolate Swap
Replace dark chocolate chips with white chocolate chips for a sweeter, creamier contrast to the peppermint.
Gluten-Free
Use a 1:1 gluten-free baking flour blend in place of all-purpose flour and ensure candy canes are gluten-free.
Less Sweet
Reduce granulated sugar to 1/2 cup and brown sugar to 1 cup for a less sweet loaf while maintaining moisture.
Boozy Twist
Add 2 tablespoons of peppermint schnapps to the glaze for an adult-friendly version with deeper flavor.
What to Serve With This
- Warm slices with a dollop of whipped cream or vanilla ice cream for a decadent dessert.
- A steaming mug of hot cocoa or peppermint mocha coffee to enhance the holiday vibes.
- As part of a charcuterie board with sharp cheddar, spiced nuts, and dried fruit for a sweet-savory contrast.
- Packaged in festive tins or boxes tied with ribbon for a heartfelt holiday gift.
Storage & Reheating
Storage
Store cooled loaves wrapped tightly in plastic wrap or foil at room temperature for up to 5 days. For longer storage, freeze individual slices in a sealed bag for up to 3 months.
Reheating
To revive the bread, warm slices in a toaster or toaster oven for 2-3 minutes. Avoid microwaving, as it can make the texture gummy and soften the glaze.
Expert Chef Tips
- Chill the batter for 30 minutes before baking to relax the gluten and ensure a tender crumb-this is especially helpful if your kitchen is warm.
- Use Dutch-process cocoa powder for a smoother, less acidic chocolate flavor, or natural cocoa for a more robust taste-adjust baking powder slightly if needed.
- For a professional finish, dip the top of the bread in the glaze and let it drip down the sides for an elegant, bakery-style appearance.
Equipment You’ll Need
- Two 8x4-inch loaf pans
- Stand mixer or hand mixer with a large bowl
- Medium mixing bowls for dry ingredients and glaze
- Food processor or rolling pin (for crushing candy canes)
Nutritional Benefits
- Rich in iron and magnesium from the dark chocolate and cocoa powder, which support energy and muscle function.
- Provides a moderate amount of protein from eggs and milk, making it a more satisfying treat than plain cake or cookies.
- Contains antioxidants from cocoa, which may support heart health when consumed as part of a balanced diet.
- The glaze adds extra sugar, so consider serving smaller slices or using a lighter glaze to reduce added sugars.
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Frequently Asked Questions
Can I use salted butter instead of unsalted?
Yes, but reduce the salt in the recipe by 1/2 teaspoon to avoid an overly salty loaf. Taste the batter before baking to check seasoning.
My glaze is too thin. How can I thicken it?
Whisk in 1-2 tablespoons of powdered sugar at a time until the glaze reaches a drizzling consistency. Avoid adding too much liquid.
Can I make this bread ahead of time?
Absolutely! Bake the loaves 1-2 days ahead and store them wrapped at room temperature. Glaze just before serving to keep it fresh and crisp.
What's the best way to crush candy canes without a food processor?
Place candy canes in a sturdy zip-top bag and gently tap with a rolling pin or the bottom of a heavy pan. Work over a cutting board to contain the mess.
Can I substitute milk with a plant-based alternative?
Yes, but use a full-fat version like coconut or oat milk for the best texture. Almond milk may make the bread slightly drier.
Why is my bread dense instead of light and fluffy?
Overmixing the batter or using cold ingredients can lead to a dense loaf. Ensure ingredients are room temp and mix just until combined.
How do I know when the bread is done baking?
Insert a toothpick into the center-it should come out with a few moist crumbs but no wet batter. Overbaking dries out the bread.
Can I add peppermint extract directly to the batter?
Yes, but start with 1 teaspoon and taste before adding more. Peppermint extract can be potent, and too much can make the flavor overwhelming.
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