There’s something undeniably magical about the combination of rich chocolate and cool peppermint—especially as the weather gets colder and baking season rolls in. This Chocolate Peppermint Bread is a deeply chocolatey loaf topped with a cool, creamy peppermint glaze and a sprinkle of crushed candy canes for crunch. It’s a dessert that tastes like winter in every bite.

This loaf has all the comforting vibes and nostalgic flavor you could ask for. It’s incredibly moist, easy to make, and guaranteed to disappear fast

Chocolate Peppermint Bread

Why You’ll Love This Recipe

Chocolate + peppermint = perfection: A classic pairing that never fails.
Super moist texture: Thanks to brown sugar, milk, and dark chocolate chips.
Festive presentation: Topped with frosting and crushed candy canes.
Make-ahead friendly: Tastes even better the next day.
Great for gifts: Wrap it up as a homemade holiday treat.

Ingredients

Tip: You can find a full list of ingredients and measurements in the recipe card below.

For the Bread

1 stick butter, softened
⅓ cup white sugar
⅔ cup brown sugar
3 eggs
¼ tsp peppermint extract
1 ⅓ cups all-purpose flour
⅔ cup cocoa powder
2 tsp baking powder
1 tsp baking soda
1 tsp espresso powder
¾ cup milk (whole or 2%)
½ cup dark chocolate chips
Pinch of salt

For the Frosting

2 cups powdered sugar
4 tbsp milk (whole or 2%)
¼ tsp peppermint extract
1 tbsp Greek yogurt
3 tbsp crushed candy canes

Instructions

Step 1: Preheat and Prep
Preheat your oven to 350°F. Line a loaf pan with parchment paper or grease it generously.

Step 2: Cream Butter and Sugars
In a mixing bowl, combine softened butter, white sugar, and brown sugar. Beat with an electric mixer until light and fluffy.

Step 3: Add Cocoa and Leavening
Add baking soda, baking powder, espresso powder, salt, and cocoa powder. Mix until everything is well blended.

Step 4: Beat in Eggs and Peppermint
Add in the eggs, one at a time, and the peppermint extract. Beat well until fully incorporated.

Step 5: Alternate Flour and Milk
Add the flour and milk in increments, alternating between the two. Beat between each addition, starting and ending with flour. This helps ensure a smooth, rich batter.

Step 6: Fold in Chocolate Chips
Using a spatula, gently fold in the dark chocolate chips until evenly distributed.

Step 7: Bake
Pour the batter into the prepared loaf pan. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. The dark color can be deceiving, so check for doneness carefully.

Step 8: Make the Frosting
While the bread cools, beat together powdered sugar, milk, peppermint extract, and Greek yogurt until smooth and pourable.

Step 9: Frost and Garnish
Once the bread has cooled completely, spread the frosting on top and sprinkle with crushed candy canes.

Step 10: Slice and Enjoy
Let the glaze set slightly before slicing. Serve and enjoy your pepperminty chocolate treat!

Variations

Add nuts: Chopped walnuts or pecans add a nice crunch.
Make it extra minty: Fold in some chopped peppermint bark or Andes mints.
Use white chocolate chips: For a fun color and flavor twist.
Mini loaves: Divide batter into smaller pans for gift-sized loaves.
Frosting-free option: Skip the glaze and dust the loaf with powdered sugar.

Heating & Storage

To Store:
Wrap the cooled loaf tightly in plastic wrap or foil and keep at room temperature for up to 3 days.

To Refrigerate:
Store in an airtight container in the fridge for up to 5 days. Bring to room temperature before serving for best texture.

To Freeze:
Freeze the unfrosted loaf, wrapped tightly in plastic and foil, for up to 2 months. Thaw overnight in the fridge, then frost before serving.

FAQs

Can I use peppermint oil instead of extract?

No—peppermint oil is much stronger. Use only a drop or two if substituting.

Can I make this in advance?

Yes! The flavor deepens overnight, making it perfect for next-day serving.

Do I need espresso powder?

It enhances the chocolate flavor, but you can skip it if needed.

What kind of cocoa powder should I use?

Unsweetened natural cocoa powder works best here.

Can I use low-fat milk?

Yes, but whole or 2% gives better texture and richness.

Can I use all white sugar?

You can, but brown sugar adds extra moisture and flavor.

Can I make this gluten-free?

Try substituting with a 1:1 gluten-free flour blend.

Can I double the recipe?

Yes, double all ingredients and use two loaf pans.

Can I skip the frosting?

Of course! The loaf is still moist and delicious on its own.

How do I keep the candy canes from melting?

Let the loaf cool fully before adding them, and don’t cover it until the frosting has set.

Conclusion

This Chocolate Peppermint Bread is everything you want in a treat—rich, chocolatey, cool with a hint of peppermint, and topped with a fun, crunchy glaze. It’s a perfect bake for holiday gatherings, gifting, or just savoring by the fire with a cup of cocoa. Simple ingredients, easy steps, and pure joy in every bite.