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Peppermint Mocha Bread

A delightful festive bread combining rich chocolate and refreshing peppermint, perfect for cozy breakfasts or holiday gatherings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
Wet Ingredients
  • 1 cup buttermilk Can be substituted with milk and vinegar mix.
  • ½ cup vegetable oil
  • 2 large eggs
  • 2 tablespoons peppermint extract
Add-ins
  • 1 cup chocolate chips (preferably semi-sweet) Dark or white chocolate chips can be used as alternatives.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and lightly grease a 9x5-inch loaf pan.
  2. In a large mixing bowl, whisk together the dry ingredients: all-purpose flour, granulated sugar, cocoa powder, baking soda, and salt until well combined.
  3. In a separate bowl, beat together the wet ingredients: buttermilk, vegetable oil, eggs, and peppermint extract until smooth.
  4. Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined. Avoid overmixing to maintain a tender texture.
  5. Fold in the chocolate chips, distributing them evenly throughout the batter.
  6. Transfer the batter into the prepared loaf pan, smoothing the top.
Baking
  1. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
  2. Once baked, remove from the oven and let cool before slicing.

Notes

Pairs beautifully with coffee or hot chocolate, and can be served with whipped cream or crushed peppermint candies. For storage, wrap tightly in plastic wrap or store in an airtight container at room temperature for up to three days. For longer storage, freeze slices for up to three months.