Description
Scrumptious chocolate peppermint bread delivers winter holiday comfort with rich cocoa and cool mint notes. Festive slices promise delightful moments shared around warm kitchens where family and friends gather to enjoy sweet seasonal treats.
Ingredients
Scale
- 1.5 cups (360 ml) all-purpose flour
- 0.5 cup (120 ml) unsweetened cocoa powder
- 0.75 cup (150 g) granulated sugar
- 0.5 cup (100 g) brown sugar, packed
- 2 large eggs
- 0.5 cup (120 ml) unsalted butter, melted
- 0.75 cup (180 ml) buttermilk (or whole milk)
- 0.5 cup (85 g) mini chocolate chips
- 0.5 cup (85 g) white chocolate chips (or semisweet chocolate)
- 0.25 cup (30 g) crushed candy canes
- 1 tsp baking soda
- 0.5 tsp baking powder
- 0.5 tsp salt
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- 1 tsp coconut oil or butter (for melting)
Instructions
- Preparation: Generously coat a 9×5-inch loaf pan with butter or cooking spray, lining with parchment paper to facilitate easy bread removal.
- Oven Setup: Preheat oven to 350°F (175°C), positioning the rack centrally for consistent heat distribution.
- Chocolate Melting: Combine cocoa powder and chocolate in a microwave-safe bowl, melting in short intervals and stirring until achieving a smooth, glossy texture.
- Dry Ingredient Blend: Whisk flour, salt, and baking powder in a mixing bowl to create a uniform dry foundation.
- Creaming Process: Blend sugar and butter in a large mixing container until light, fluffy, and free of sugar granules.
- Egg Integration: Add eggs one at a time, thoroughly mixing after each addition to ensure complete emulsification.
- Chocolate Incorporation: Gently fold melted chocolate into the wet ingredients, maintaining the mixture’s delicate aerated structure.
- Batter Composition: Introduce dry ingredients to wet mixture, stirring minimally to prevent excessive gluten development.
- Final Touches: Fold in peppermint extract and chocolate chips, distributing evenly with minimal batter disruption.
- Baking Process: Transfer batter to prepared pan, leveling the surface, and bake for 55-65 minutes, rotating midway to ensure uniform browning.
- Doneness Check: Test with a wooden skewer – it should emerge with minimal to no moist crumbs when inserted into the center.
- Cooling Method: Rest bread in pan for 15 minutes, then transfer to a wire rack using parchment paper edges for complete cooling.
Notes
- Prevent Dry Texture: Avoid overmixing batter to maintain a tender, moist crumb; stir ingredients just until combined to prevent tough bread.
- Chocolate Melting Technique: Use low, gentle microwave heat and stir frequently to prevent chocolate from burning or seizing during melting process.
- Extract Intensity Management: Add peppermint extract gradually and taste to control flavor strength; some extracts are more potent than others.
- Baking Precision: Use an oven thermometer to confirm accurate temperature, as variations can significantly impact bread’s texture and baking duration.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 238
- Sugar: 19 g
- Sodium: 160 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 47 mg