Delightful Festive Chocolate Peppermint Bread Recipe to Savor
This Festive Chocolate Peppermint Bread combines rich dark chocolate and refreshing peppermint for a delightful treat this winter season.
Equipment
- Loaf pan
- - Mixing bowl
- Sifter
- Spatula
- - Wire rack
Ingredients
For the Bread
- 1 teaspoon Peppermint Extract Provides a refreshing mint flavor; use more vanilla extract for a different flavor profile.
- 1 cup Dark Chocolate Chips Adds richness and depth; chop finely for even distribution.
- 1 cup Milk Adds moisture and balances flavors; substitute with non-dairy milk for a lactose-free version.
- 1/2 cup Butter (softened) Contributes to tenderness and taste; ensure it’s at room temperature for proper mixing.
- 3/4 cup Brown Sugar (packed) Adds moisture and a hint of caramel flavor; no direct substitution recommended for best results.
- 1 teaspoon Baking Soda Acts as a leavening agent; crucial for achieving a good rise.
- 2 large Eggs Provides structure and richness; must be at room temperature for proper emulsification.
- 1 teaspoon Baking Powder Works alongside baking soda to add lightness; no substitutions are necessary.
- 2 cups All-Purpose Flour Forms the structure; use King Arthur all-purpose flour for the best texture.
- 1 teaspoon Espresso Powder Enhances the chocolate flavor without adding coffee taste; don’t skip it or risk losing chocolate depth.
- 1/2 cup Cocoa Powder (unsweetened) Provides chocolate flavor and color; important to ensure it’s not sweetened.
- 1 pinch Salt Enhances overall flavor.
- 1/2 cup White Sugar Adds sweetness and moisture balance; can replace with more brown sugar.
For the Glaze
- 1 cup Powdered Sugar Creates a sweet glaze; the base ingredient for frosting.
- 1/4 cup Greek Yogurt Adds creaminess and tang; can substitute with sour cream if needed.
- 2 tablespoons Milk Helps achieve the right consistency for the glaze; adjust for desired thickness.
- 1 teaspoon Peppermint Extract Reinforces the refreshing minty flavor of the glaze, essential for that festive touch.
Instructions
Instructions
- Preheat the oven to 350°F (175°C) and prepare a loaf pan by greasing it or lining it with parchment paper for easy removal.
- Soften the butter and let the eggs come to room temperature.
- Chop the dark chocolate chips finely and set them aside.
- Sift together the cocoa powder, espresso powder, baking powder, baking soda, salt, and flour into a large bowl.
- Beat the softened butter, brown sugar, and white sugar in a mixing bowl for about 3-4 minutes until light and fluffy.
- Add the eggs one at a time, mixing well after each until fully incorporated. Then, mix in the peppermint extract.
- Alternate gradually adding the dry ingredients and milk into the mixture, starting and ending with the dry ingredients.
- Fold in the chopped chocolate chips until they are evenly distributed throughout the batter.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 50-60 minutes, checking with a toothpick inserted into the center.
- Cool the bread in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely.
- Prepare the frosting by beating together the powdered sugar, Greek yogurt, milk, and peppermint extract until smooth and creamy.
- Top the cooled bread with the frosting, then immediately sprinkle crushed candy canes on top.
- Set the frosting for 15-20 minutes before slicing.
Notes
Serve with a dollop of whipped cream for an extra indulgent treat. Ensure the butter and eggs are room temperature for best results.