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This Chocolate Peppermint Bread brings cozy holiday vibes with every bite. It's got a soft texture, deep chocolatey goodness, and a sweet crunch from candy canes on top. Whether you're sipping milk, setting the table for dessert, or getting comfy on a chilly morning, it's always a hit.
I whipped this up for my family Christmas brunch and honestly, everyone said each bite tastes like December magic.
Delicious Ingredients
- Crushed candy canes: Sprinkle on at the end for a festive pop. Pick the brightest ones for the prettiest finish.
- Greek yogurt: Makes the frosting thick, creamy, and just a bit tangy.
- Powdered sugar: You want this well sifted so your icing turns out smooth as can be.
- Salt: Just a pinch makes the chocolate taste even better and keeps things from being too sweet.
- Dark chocolate chips: Fold these in last so you get melty chocolate chunks all through the loaf.
- Milk: Use cold whole or 2% for richness. Keeps every bite soft.
- Espresso powder: Totally optional but gives the chocolate a boost. Instant espresso is easiest.
- Baking powder and baking soda: These both help the loaf rise nicely. Check that they're still fresh.
- Cocoa powder: Go for high-quality unsweetened to make the chocolate flavor shine.
- All purpose flour: Measure this out and sift if needed for a smooth mix.
- Peppermint extract: Real peppermint gives the best pop. Don’t add extra—it’s strong stuff.
- Eggs: Make sure they’re not too cold. That way everything blends well and the loaf turns out fluffy.
- Brown sugar: Adds extra moisture and a cozy caramel tone. Fresh is best—pack it well.
- White sugar: Sweetens things up and helps the bread feel soft.
- Butter: Let it sit out so it’s easy to blend. Makes the whole loaf rich and super moist.
Easy-Peasy Instructions
- Grab Your Pan:
- Grease up your loaf pan or line it with parchment so nothing sticks after baking.
- Mix the Frosting:
- Beat together powdered sugar, milk, Greek yogurt, and peppermint extract until smooth. Save the crushed candy canes for topping.
- Decorate and Cool:
- Let your bread cool for a bit in the pan, then move to a rack. Once it's cold, spread on frosting and toss those candy cane bits on top.
- Bake It:
- Pour your batter into the pan, smooth the top, and bake at 350°F. It’s usually done after about 50-60 minutes. Check the middle with a toothpick for doneness.
- Add the Chips:
- Gently mix in chocolate chips using a spatula, so they don’t all sink to the bottom.
- Add Flour and Milk in Turns:
- Alternate adding a splash of milk and some flour. Start with flour, mix, then milk, mix again. Keep going until it’s all in and blended smooth.
- Eggs and Peppermint Go In:
- Add eggs one by one and pour in peppermint extract. Don’t overmix or you’ll lose that tender texture.
- Mix Up Dry Ingredients:
- Stir cocoa powder, espresso, salt, baking soda, and baking powder into your butter mixture until it’s all just one color.
- Get Butter and Sugars Fluffy:
- Grab another bowl. Beat together the softened butter with both sugars for about two minutes, until it’s light and creamy.
- Slice and Enjoy:
- Bust out your bread, cut into thick slices, and grab that cold glass of milk. Share or keep it all for yourself, it's great either way.
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I can’t get enough of the crunchy candy topping. Sprinkling it on is my niece’s job—she says it’s like putting Christmas magic all over the bread.
Keeping It Fresh
Once your loaf has cooled, wrap it up in plastic or pop it in a sealed container. It’ll keep on the counter a good three days. Want it cool? Stash it in the fridge. For grab-n-go treats, slice it before freezing and wrap up each piece so you can sneak one whenever you want.
Swap Ideas
No Greek yogurt? Sour cream or plain yogurt works just as well in the frosting. Out of dark chips? Any chocolate bar or semisweet chips taste great here. And if you’re low on whole milk, almond or oat milk are both handy stand-ins.
How to Serve
This treat's great all by itself, but try pairing small slices with hot chocolate or coffee. Want to go luxe? Warm up a slice and top with vanilla ice cream.
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Traditions and Festive Feels
Chocolate and peppermint are a total winter staple in American kitchens. This loaf is all about those candy cane and peppermint bark vibes you get at Christmas parties or cookie swaps. It’s a fun one for kids too—they love piling on those candy bits at the end.
Frequently Asked Questions
- → How do I keep the loaf moist?
Let the butter soften first, swap adding in flour and milk, and use a toothpick to check doneness so it doesn't get too dry.
- → Can I leave out peppermint extract?
If you don't add it, you'll just have a regular chocolate loaf. Peppermint gives that holiday taste, so don't use more than the recipe says.
- → What's up with the espresso powder?
It makes the chocolate taste deeper and richer but you won't notice a coffee flavor at all.
- → How should I store it?
Cover tightly and leave at room temp or pop it in the fridge. It'll stay good for about three days.
- → How do I get smooth, creamy frosting?
Whip up powdered sugar with yogurt, milk, and peppermint extract until light and smooth, then spread it on after the loaf has cooled. Top with candy canes for crunch.