Description
A moist and decadent chocolate loaf infused with peppermint and topped with a cool peppermint glaze and crushed candy canes. Perfect for holiday baking and gifting.
Ingredients
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
-
Preheat oven to 350°F. Line or grease a loaf pan.
-
In a bowl, beat softened butter with white and brown sugars until creamy.
-
Add baking soda, baking powder, espresso powder, salt, and cocoa powder. Mix well.
-
Beat in eggs and peppermint extract.
-
Alternately add flour and milk, mixing between each addition.
-
Fold in dark chocolate chips.
-
Pour into prepared loaf pan and bake 50–60 minutes, until a toothpick comes out clean.
-
While bread cools, beat frosting ingredients (except candy canes) until smooth.
-
Spread frosting over cooled loaf and sprinkle with crushed candy canes.
-
Slice and enjoy!
Notes
- Make sure the loaf is fully cooled before frosting.
- Crushed candy canes can soften over time—add them just before serving if storing.
- Store at room temp up to 3 days or refrigerate up to 5.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
