Dark Chocolate Peppermint Bread is a festive, chocolaty sweet bread filled with dark chocolate and mint chips, topped with a peppermint sugar glaze, crushed candy canes and chocolate chips. Perfect for any holiday gathering!
It is no secret that I love chocolate and mint. Every year I find new ways to incorporate the flavors into my holiday baking. This year, I decided to make a quick bread, featuring my favorite – dark chocolate – and peppermint. I actually developed this recipe last winter, and it’s been sitting in my planner ever since, waiting for me to make it.
Almost a full year I’ve missed out on this amazing chocolate peppermint bread! Such a shame I tell ya. But, totally worth the wait.
The bread is nice and moist, filled with dark chocolate chips and chopped up mint chips, then that is all topped with a glorious peppermint sugar glaze, crushed candy canes, and more dark chocolate chips. It’s chocolate and peppermint heaven in every bite. BUT, the peppermint isn’t overpowering. That’s important to know. Because I may be a lover of all things chocolate peppermint, but I dont’ want to be knocked down by a dessert because it tastes like an altoid. Know what I’m sayin?
If you’re worried it might be too minty for you, you can omit the peppermint extract in the bread or the glaze. But not both! You want that peppermint in there somewhere, for sure.
How do you make Dark Chocolate Peppermint Bread?
1.) Preheat oven to 350 degrees F. Spray a standard loaf pan with cooking spray (I like the kind with flour in it), and set aside.
2.) In a medium bowl, combine the flour, cocoa powder, and baking soda. Whisk to combine, and set aside.
3.) In the bowl of a stand mixer, fitted with the paddle attachment (or a large bowl if using a hand mixer), cream together the butter and sugars until light and fluffy.
4.) Add the eggs and mix until just combined, scraping down the sides of the bowl with a spatula as needed. Add in the yogurt and extracts and mix until combined.
5.) With the mixer on low, slowly add in the flour and cocoa mixture. Mix until just combined, scraping down the sides as necessary. Stir in the chocolate and mint chips.
6.) Use a spatula to push the batter into the prepared loaf pan, evening out the top as best you can. Bake for 50-60 minutes, or until a toothpick comes out mostly clean. Set aside to cool.
7.) To prepare the glaze, combine the powdered sugar, 1 Tbsp of milk, and peppermint extract in a medium bowl or 4 cup measuring cup. Stir until combined. Add more millk if you’d like to thin the glaze out. Pour over the top of the cooled bread, and top with crushed candy cane pieces and dark chocolate chips. Slice and serve!
Cookies and fudge and all the other festive desserts are great – but don’t forget about delicious sweet breads like this Dark Chocolate Peppermint Bread, this holiday season! And just for grins, here’s a few more delicious quick breads to add to your baking list!
Lemon Zucchini Bread
Orange Cranberry White Chocolate Bread
Raspberry Dark Chocolate Banana Bread
How to store quick breads like Dark Chocolate Peppermint Bread:
This one’s pretty easy. You can store it as a whole loaf and slice off pieces as you want them, or slice and store. Either way, you want to store it in an airtight container. No need to refrigerate, unless you just like it cold. It will keep for up to a week.
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Dark Chocolate Peppermint Bread
Ingredients
- 1 1/2 cups flour
- 1/2 cup dark cocoa powder
- 3/4 tsp baking soda
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 4 Tbsp butter, softened
- 2 lg eggs
- 1/2 cup plain Greek yogurt
- 1 tsp vanilla extract
- 1/2 tsp peppermint extract
- 1 cup dark chocolate chunks or chips
- 1 cup peppermint chips
- 2 cups powdered sugar
- 1-3 Tbsp milk
- 1 tsp peppermint extract
- crushed candy cane pieces and dark chocolate chips, for topping (optional)
Instructions
- Preheat oven to 350 degrees F. Spray a standard loaf pan with cooking spray (I like the kind with flour in it), and set aside.
- In a medium bowl, combine the flour, cocoa powder, and baking soda. Whisk to combine, and set aside.
- In the bowl of a stand mixer, fitted with the paddle attachment (or a large bowl if using a hand mixer), cream together the butter and sugars until light and fluffy.
- Add the eggs and mix until just combined, scraping down the sides of the bowl with a spatula as needed. Add in the yogurt and extracts and mix until combined.
- With the mixer on low, slowly add in the flour and cocoa mixture. Mix until just combined, scraping down the sides as necessary. Stir in the chocolate and mint chips.
- Use a spatula to push the batter into the prepared loaf pan, evening out the top as best you can. Bake for 50-60 minutes, or until a toothpick comes out mostly clean. Set aside to cool.
- To prepare the glaze, combine the powdered sugar, 1 Tbsp of milk, and peppermint extract in a medium bowl or 4 cup measuring cup. Stir until combined. Add more millk if you'd like to thin the glaze out. Pour over the top of the cooled bread, and top with crushed candy cane pieces and dark chocolate chips. Slice and serve!
Welcome to #ChristmasSweetsWeek 2019! Co-hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures! What better way to celebrate the holidays than with food and fun? 25 bloggers from around the country have come together to share some of their favorite sweet Christmas recipes!! Deck the halls and get ready for very merry sweet treats, like fudge, cookies, Christmas morning breakfasts, layer cakes, cocoa, and more! Follow along on social media with our #ChristmasSweetsWeek hashtag. Happy Holidays!
Enjoy these #ChristmasSweetsWeek recipes from our bloggers:
Christmas Beverages:
White Cranberry Moscow Mule from Love and Confections
Christmas Breakfasts:
Sugarplum Pinwheels from Palatable Pastime
Christmas Pastries and Desserts:
Cake Mix Crinkle Cookies from A Kitchen Hoor’s Adventures
Candy Cane Rice Krispies Treats from Hezzi-D’s Books and Cooks
Caramel Gingerbread Cupcakes from Jolene’s Recipe Journal
Dark Chocolate Peppermint Bread from Sweet Beginnings
Powdered Sugar Pound Cake with Pecans from Shockingly Delicious
Red Velvet Crinkle Cookies from Blogghetti
Snow Globe Cake from The Redhead Baker
Christmas Candies:
Chocolate Saltine Cracker Toffee from Cheese Curd In Paradise
Christmas Snack Mix from Katie’s Cucina
Gingerbread Truffles from Daily Dish Recipes
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