CHOCOLATE PEPPERMINT BREAD

Chocolate Peppermint Bread packed with rich cocoa, creamy sour cream, and melty chocolate chips, creating a decadent holiday loaf with festive peppermint flavor in every slice!

If you love the classic winter combo of chocolate and peppermint, this Chocolate Peppermint Bread is absolutely the treat for you! It’s not overly sweet, making it easy to justify as breakfast, a festive afternoon snack, or a delicious slice to enjoy with hot cocoa. With rich, cake-like texture and incredible flavor in every bite, it’s sure to be a pleasant surprise at holiday gatherings. One batch makes one full loaf or three adorable mini loaves—perfect for gifting to friends and family.

Why you’ll love this Chocolate Bread

• Perfect holiday flavor – rich chocolate and refreshing peppermint create a classic winter combination everyone loves.
• Versatile treat – enjoy it for breakfast, dessert, or a festive mid-day snack with coffee or cocoa.
• Great for gifting – bake one large loaf or three mini loaves that make beautiful, homemade holiday gifts.

Chocolate Loaf Cake Ingredients

Butter: You need ½ cup of softened butter for the fat needed for a moist, tender crumb.

Sugar: Sweeten the loaf and create a soft, light texture.

Eggs: 2 eggs bind ingredients together and provide structure so the bread doesn’t crumble.

Sour cream: Use sour cream for added moisture and richness while keeping the bread soft and cake-like.

Flour: 1 ¾ cups of all-purpose flour forms the base of the bread structure.

Cocoa powder: Deliver deep chocolate flavor throughout the bread by adding cocoa powder.

Baking powder: This leavening agent helps the bread rise and become fluffy.

Salt: Use 1 tsp salt to enhance and balance the flavors.

Chocolate chips: Add pockets of melty chocolate for extra indulgence.

Extract: Use 1 tsp of peppermint extract to infuse the bread with refreshing, festive flavor.

Chocolate Glaze

Chocolate: Chocolate chips melt into the base of the glaze for bold chocolate taste.

Whipping cream: Heavy whipping cream creates a smooth, rich texture.

Butter: ¼ cup butter adds silkiness and helps the glaze set.

Extract: Peppermint extract gives the glaze a cool, festive flavor.

Candy canes: 2 crushed candy canes add crunch, color, and holiday flair on top.

Tips for making this Chocolate Peppermint Bread

Full instructions in the recipe card below, but here are a few tips for helping with the baking process!

• Use room-temperature sour cream and eggs to help the batter blend smoothly—cold ingredients can cause the butter to solidify and create a dense loaf.
• Don’t overswirl the chocolate chips into the batter; gently fold them in so they stay suspended throughout instead of sinking to the bottom.
• Let the loaf cool completely before adding the glaze, or the warmth will thin the chocolate and prevent it from setting with that elegant finish.

How long is this Chocolate Chip Bread good for?

This chocolate peppermint bread stays fresh for 3–4 days when stored properly. Keep it tightly wrapped in plastic wrap or an airtight container at room temperature. If it has been glazed, place parchment or wax paper between layers to prevent sticking.

Can you freeze this chocolate bread loaf?

Yes! This loaf freezes beautifully. Wrap it in plastic wrap and a layer of foil, then freeze for up to 2–3 months. Thaw at room temperature, and if freezing glazed, freeze uncovered for 30 minutes first to set the topping and prevent smearing.

Best Bread Pan?

I bake a lot of bread and the pans I prefer are either ceramic, glass, or cast iron. These pans will bake bread more evenly and release the bread more easily after baking.  I don’t like using dark or nonstick pans because the bread cooks unevenly. It darkens on the outside before the bread is cooked on the inside, so the coloring is uneven. Read more about which bread pan is the best here!

Can I leave out the peppermint extract in this bread recipe?

Yes—simply omit the peppermint extract to make a classic chocolate loaf. You may add a little extra chocolate chips or a splash of vanilla extract to round out the flavor.

Avoid Sunken Break

The easiest and best way to avoid sunken bread is to use a cooking thermometer to check the inside of the loaf. Fully cooked bread will register 200°F on a thermometer. My all-time favorite thermometer is the Thermapen. It’s super fast and incredibly durable. Another great cooking thermometer is the ThermoPop which is a more basic version that works just as well!

Can I make this recipe ahead for gifting or parties?

Absolutely. This bread actually tastes even better the next day as the flavors deepen. Bake it a day in advance, wrap well once fully cooled, and add the glaze just before gifting or serving.

More amazing holiday quick bread recipes that we love here:

• This Dutch Apple Bread is bursting with fresh apple flavor, warm cinnamon, and rich buttery goodness. Finished with a crunchy streusel topping and a drizzle of warm vanilla glaze, it’s a cozy, irresistible treat perfect for the holiday season.
• Moist, tender, and filled with chocolate chips, this Pumpkin Chocolate Chip Bread captures all the cozy flavors of fall in every slice. A delicious and easy recipe you’ll want to bake all season long.
• Our Easy Cinnamon Roll Quick Bread captures all the sweet, spiced flavors of a classic cinnamon roll without the yeast. Soft, tender, and swirled with cinnamon sugar, it’s finished with a simple vanilla glaze for a perfectly indulgent treat.
• Enjoy the comforting taste of homemade Cinnamon Raisin Bread—no yeast required! This easy quick bread fills your kitchen with the most amazing scent and makes the perfect anytime snack.
• This Fresh Cranberry Orange Bread is bursting with bright citrus and tart cranberries. Easy to make and full of flavor, it’s a delightful treat for breakfast, brunch, or an afternoon snack.

This Chocolate Peppermint Bread is a festive holiday treat packed with rich chocolate and a refreshing hint of peppermint. Soft, moist, and full of flavor, it’s perfect for breakfast, dessert, or gifting to friends and family.