Oh, let me tell you about one of my all-time favorite indulgences—Chocolate Peppermint Bread! Every holiday season, without fail, I find myself whipping up this delightful treat. It brings back such warm memories of baking alongside my grandma in her cozy kitchen, the air filled with the fragrant scents of chocolate and peppermint. There’s just something so magical about combining these flavors, especially around the holidays, and each slice of this bread feels like a sweet hug on a winter’s day.
Now, what makes this recipe truly special is that it’s not just delicious; it’s incredibly easy to make. I mean, who doesn’t love a recipe that comes together quickly and looks like a showstopper? Whether you’re treating yourself or surprising friends and family, this Chocolate Peppermint Bread will definitely put a smile on faces. So let’s get to it!
What’s in Chocolate Peppermint Bread?
All-Purpose Flour: The base of our bread, giving it that lovely texture. I stick with good ol’ all-purpose flour for reliable results every time!
Unsweetened Cocoa Powder: This is where the chocolatey goodness comes from. Make sure to choose a high-quality cocoa. It really makes a difference in flavor!
Baking Soda: This little helper works to give our bread a nice rise. Remember, old baking soda will lose its power, so check the date before using.
Salt: Just a touch! It enhances the sweetness and balances the flavors beautifully.
Granulated Sugar: This sweetens the deal and helps create that lovely moist texture we all love.
Unsalted Butter: Softened to perfection, it’s the creamy foundation of this batter. Unsalted allows us to control the saltiness of the bread.
Eggs: Two large eggs add richness and stability to our loaf.
Vanilla Extract: A sweet splash of vanilla that rounds out the flavors. Can’t go wrong here!
Buttermilk: A secret ingredient for extra moistness and a slight tang that pairs wonderfully with the chocolate.
Peppermint Extract: This stuff takes the flavor to the next level! Use pure peppermint extract for the best taste.
Chocolate Chips: Because, let’s be honest, no chocolate bread is complete without them! I prefer semi-sweet, but feel free to use your favorite type.
Powdered Sugar and Milk: These two create a delightful glaze that makes the bread look irresistible. Perfect for extra sweetness!
Crushed Candy Canes: The festive touch that makes this bread pop (literally)! They add a fun crunch and that signature peppermint flavor.
Is Chocolate Peppermint Bread Good for You?
Now, let’s chat a bit about the health aspect because who doesn’t want to enjoy their sweets guilt-free?
All-Purpose Flour: This gives you some carbs for energy, but if you’re watching your intake, consider using whole wheat flour as a substitute.
Cocoa Powder: Rich in antioxidants, cocoa has health benefits, but remember, it’s primarily about the pleasure here!
Buttermilk: This ingredient adds calcium and probiotics, which can be beneficial for digestion.
While this bread isn’t exactly a health food, the festive flavors and indulgent chocolate make it perfect for those special occasions. Just enjoy in moderation, and you’ll be just fine!
Ingredients
– 1 ¾ cups all-purpose flour
– ½ cup unsweetened cocoa powder
– 1 tsp baking soda
– ½ tsp salt
– 1 cup granulated sugar
– ½ cup unsalted butter, softened
– 2 large eggs
– 1 tsp vanilla extract
– 1 cup buttermilk
– 1 tsp peppermint extract
– 1 cup chocolate chips
– 1 cup powdered sugar (for glaze)
– 2 tbsp milk (for glaze)
– Crushed candy canes (for garnish)
*Serves about 10 slices (if you can resist eating more than one slice at a time!)*
How to Make Chocolate Peppermint Bread?
1. Preheat your oven to 350°F (175°C). Grease a loaf pan and set aside.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
3. In a large bowl, beat together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and peppermint extracts.
5. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the dry ingredients, mixing until just combined.
6. Fold in the chocolate chips gently into the batter.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake in the preheated oven for about 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
10. While the bread is cooling, prepare the glaze by whisking together the powdered sugar and milk until smooth. Adjust consistency as necessary.
11. Drizzle the glaze over the cooled bread and sprinkle crushed candy canes on top for garnish.
Sweet Tips and Variations for Your Bread
Now, let’s sprinkle in some extra fun! Here are a few little tweaks and tips I love to share:
– If you want a lighter version, try substituting some of the all-purpose flour with whole wheat flour; it’ll give it a lovely nutty flavor!
– Feel free to play around with the types of chocolate chips—dark chocolate or even white chocolate can be fantastic additions.
– For a little extra crunch, toss in some chopped nuts. Pecans and walnuts work beautifully here.
– If you want to dress it up for gifting, wrap slices in cellophane and tie with a festive ribbon—the perfect holiday present!
– And don’t forget, it pairs wonderfully with a steaming cup of coffee or a mug of hot chocolate; you might want to double the recipe if you have guests!
I really encourage you to give this chocolate peppermint bread a try! It’s one of those recipes that brings a touch of holiday magic into any home. I’d love to hear how it turns out, feel free to share your experience! Happy baking!
