Description
Double Chocolate Peppermint Bread is the kind of festive loaf that instantly makes a holiday table feel special. Rich cocoa, melty chocolate chips, and cool peppermint come together in one easy recipe that works beautifully for breakfast ideas, dessert, holiday baking, or a cozy homemade snack. If you love an easy recipe packed with chocolate flavor and bakery-style texture, this quick bread is a delicious choice for winter gatherings, brunch spreads, and sweet food ideas all season long.
Ingredients
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup granulated sugar
2 large eggs
1 cup milk
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon peppermint extract
1 cup semi-sweet chocolate chips
1/2 cup crushed peppermint candies or candy canes
1 tablespoon powdered sugar
Instructions
1. Preheat the oven to 350°F and grease a 9×5-inch loaf pan. Line it with parchment paper for easier removal if desired.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until evenly combined.
3. In a large bowl, whisk together the sugar, eggs, milk, vegetable oil, vanilla extract, and peppermint extract until smooth.
4. Add the dry ingredients to the wet ingredients and stir gently just until no dry streaks remain.
5. Fold in the chocolate chips and most of the crushed peppermint, reserving a small amount for topping.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Sprinkle the reserved chocolate chips and crushed peppermint over the batter.
8. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
9. Cool the bread in the pan for 15 minutes, then transfer it to a wire rack to cool completely.
10. Dust with powdered sugar before slicing and serving.
Notes
Do not overmix the batter after adding the dry ingredients, or the bread can turn dense instead of soft and tender.