Description
Rich chocolate peppermint bread blends festive winter flavors with classic quick bread techniques. Cocoa and crushed candy canes create a delightful dessert perfect for holiday gatherings and sweet moments.
Ingredients
Scale
- 1 ½ cups (360 ml) all-purpose flour
- ½ cup (50 g) unsweetened cocoa powder
- ¾ cup (150 g) granulated sugar
- ½ cup (100 g) brown sugar, packed
- 2 large eggs
- ½ cup (113 g) unsalted butter, melted
- ¾ cup (180 ml) buttermilk (or whole milk)
- ½ cup (85 g) mini chocolate chips
- ½ cup (85 g) white chocolate chips (or semisweet chocolate)
- ¼ cup (40 g) crushed candy canes
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- 1 tsp coconut oil or butter (for melting)
Instructions
- Oven Preparation: Heat oven to 350°F (175°C), center rack. Butter and line a 9×5-inch loaf pan with parchment paper, extending edges for easy removal.
- Dry Ingredient Blend: Sift flour, cocoa powder, baking soda, baking powder, and salt in a mixing bowl, ensuring smooth, lump-free consistency.
- Wet Ingredient Fusion: Combine sugars and melted butter in a large bowl. Whisk eggs individually until smooth, then incorporate vanilla and peppermint extracts to create a fragrant base.
- Batter Assembly: Pour buttermilk into wet ingredients, stirring until fully integrated. Gently fold dry ingredients into wet mixture, mixing minimally to preserve a tender texture. Fold in mini chocolate chips evenly.
- Baking Process: Pour batter into prepared pan, smoothing the surface. Bake for 50-60 minutes, testing doneness with a toothpick that should emerge with minimal moist crumbs.
- Cooling and Finishing: Rest bread in pan for 15 minutes, then transfer to a wire rack using parchment paper edges. Once cooled, melt white chocolate chips with coconut oil in short microwave bursts.
- Decorative Finale: Drizzle melted white chocolate artistically across the bread’s surface. Immediately sprinkle crushed candy canes over the chocolate. Allow chocolate to set completely before slicing into generous pieces.
Notes
- Prevent Overmixing: Stir batter just until ingredients combine to maintain a light, tender texture and avoid dense, tough bread.
- Control Chocolate Drizzle: Melt white chocolate in short microwave bursts, stirring frequently to prevent burning and achieve smooth consistency.
- Monitor Baking Time: Check bread around 50-minute mark to prevent over-browning; oven temperatures can vary, so use toothpick test for precise doneness.
- Customize Peppermint Intensity: Adjust peppermint extract quantity based on personal preference – start with less and add gradually to control flavor strength.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 305
- Sugar: 20 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 50 mg