Chocolate Peppermint Bread Loaf (Print Version)
# Ingredients:
→ Bread
01 -
1 pinch salt
02 -
85 g dark chocolate chips
03 -
180 ml whole milk or 2% milk
04 -
1 tsp instant espresso powder
05 -
1 tsp baking soda
06 -
2 tsp baking powder
07 -
67 g cocoa powder
08 -
167 g all-purpose flour
09 -
0.25 tsp peppermint extract
10 -
3 large eggs
11 -
133 g brown sugar
12 -
67 g white sugar
13 -
113 g unsalted butter, softened
→ Frosting
14 -
30 g crushed candy canes
15 -
15 g Greek yogurt
16 -
0.25 tsp peppermint extract
17 -
60 ml whole milk or 2% milk
18 -
240 g powdered sugar
# Instructions:
01 -
Cut into pieces with a serrated knife and enjoy whenever you like.
02 -
Once it's cooled off in the loaf pan, pop it out. Slather frosting on top and dust with those crushed candy canes.
03 -
While your bread is baking, grab a bowl and whisk together Greek yogurt, peppermint extract, milk, and powdered sugar until nice and smooth. Crushed candy canes can wait for the topping.
04 -
Dump the batter into your prepped loaf pan, smooth it out, and bake for 50–60 minutes. It's done when a toothpick poked in the center comes out pretty clean.
05 -
Now gently mix in the dark chocolate chips with a spatula—don’t overdo it.
06 -
Switch between adding the flour and milk to your bowl, mixing as you go. Start and finish with flour so the batter turns out silky.
07 -
Crack the eggs in one by one and stir in peppermint extract. Make sure everything blends together nicely.
08 -
Toss in baking soda, espresso powder, cocoa, baking powder, and a pinch of salt to the buttery mix and keep blending until it’s all even.
09 -
With an electric mixer, beat butter, white sugar, and brown sugar in your big bowl until fluffy and pale.
10 -
Get your oven going at 175°C. Grease up an 8x20 cm loaf pan or put down parchment paper—your choice.
# Notes:
01 -
Peppermint extract is super strong, so stick to the amount listed.
02 -
Cover and keep at room temp for three days, or pop it in the fridge if you want it cool.