Name: Double Chocolate Peppermint Bread 9 Amazing Steps to Perfect Winter Baking
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 3/4 cup Dutch-process cocoa powder; 1 1/2 cups granulated sugar; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 teaspoon salt; 3 large eggs, room temperature; 1 cup sour cream, room temperature; 1/2 cup vegetable or canola oil; 1/2 cup whole milk, room temperature; 2 teaspoons vanilla extract; 1 teaspoon peppermint extract; 1 1/2 cups semi-sweet chocolate chips (plus extra for topping); ; 1 cup powdered sugar; 2-3 tablespoons milk or cream; 1/4 teaspoon peppermint extract; Crushed candy canes for garnish

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Double Chocolate Peppermint Bread is the ultimate winter treat that transforms your kitchen into a cozy holiday bakery.

As Jack from Cooks Foody, I’ll never forget the December morning when I first made this the combination of rich chocolate and refreshing peppermint filled my home with the most incredible aroma, and my neighbors actually knocked on the door asking what I was baking.

Are you tired of dense, dry quick breads that taste more like cardboard than dessert, or festive recipes that require hours of complicated techniques and specialty equipment? This double chocolate peppermint bread promises a moist, tender crumb loaded with chocolate chips and swirled with cool peppermint flavor.

Through years of perfecting quick bread recipes and experimenting with seasonal flavor combinations, I’ve discovered the secrets to achieving bakery-quality texture, preventing tunneling and dryness, and creating that perfect chocolate-mint balance. In this guide, you’ll discover ingredient selection tips for the moistest bread, mixing techniques that guarantee tender crumb, foolproof baking methods, and creative variations that keep this recipe exciting all winter long.

Why This Double Chocolate Peppermint Bread Recipe Works

This Double Chocolate Peppermint Bread delivers on every baking essential it’s indulgent, foolproof, and incredibly versatile. Here’s why it’s perfect:

Uses pantry staples you likely already have no exotic ingredients or specialty items required
Comes together in 15 minutes of active mixing time, then just bake and enjoy
Makes 2 loaves or 1 large loaf perfect for gifting, sharing, or keeping all to yourself
Stays moist for days thanks to sour cream and oil in the batter no dry bread here
Freezer-friendly for up to 3 months, making it ideal for advance holiday prep
Perfect for gift-giving wrapped in cellophane with a festive ribbon
Balances rich chocolate with refreshing mint without overwhelming either flavor
Works for breakfast, snack, or dessert versatile enough for any occasion

Choosing the Right Chocolate for Double Chocolate Peppermint Bread

Selecting quality chocolate ensures your Double Chocolate Peppermint Bread achieves deep, rich flavor and perfect texture.

Best Chocolate Types for This Recipe

For Double Chocolate Peppermint Bread success, chocolate selection matters:

Dutch-process cocoa powder is my top choice for the batter. It’s darker, richer, and less acidic than natural cocoa, creating that deep chocolate flavor and dark color. Brands like Hershey’s Special Dark or Ghirardelli work beautifully.

Semi-sweet chocolate chips provide the “double chocolate” element with melty pockets throughout. Choose quality chips like Ghirardelli or Guittard they maintain their shape better and taste superior to generic brands.

Mini chocolate chips distribute more evenly throughout the batter, ensuring chocolate in every bite. They’re especially great if making muffins or mini loaves from this recipe.

Dark chocolate chunks (60-70% cacao) offer sophisticated depth for adult palates. Chop a quality bar into irregular pieces for rustic appeal and varied texture.

Buying Tips

When shopping for chocolate for your Double Chocolate Peppermint Bread:

Check cocoa powder freshness—old cocoa loses flavor and aroma. Store in an airtight container away from heat and moisture.

Read chocolate chip labels look for real chocolate with cocoa butter, not vegetable oils. The ingredient list should be short and recognizable.

Buy extra chocolate chips you’ll want some for topping the loaves before baking for bakery-style presentation.

Consider chocolate quality better chocolate means better flavor. Splurge on premium chips if possible the difference is noticeable.

Chocolate Substitutions

This Double Chocolate Peppermint Bread adapts to different chocolate preferences:

Use natural cocoa powder instead of Dutch-process (add 1/4 teaspoon baking soda)
Try white chocolate chips for visual contrast with the dark batter
Mix dark and milk chocolate chips for varied sweetness levels
Add cocoa nibs for crunchy texture and intense chocolate flavor
Use sugar-free chocolate chips for lower sugar version

Ingredients & Prep for Double Chocolate Peppermint Bread

Ingredient Prep Essentials

Proper preparation ensures your Double Chocolate Peppermint Bread achieves perfect texture:

Bring ingredients to room temperature eggs, sour cream, and milk mix more easily and create better structure when not cold.

Measure flour correctly using the spoon-and-level method. Scoop flour into measuring cup with a spoon, then level off with a knife. Don’t pack it down this adds too much flour and creates dense bread.

Use fresh baking powder and baking soda old leaveners lose potency. Test baking powder by adding a spoonful to hot water it should bubble vigorously.

Crush candy canes finely if using them for topping large pieces can burn during baking.

The Complete Ingredient List

For authentic Double Chocolate Peppermint Bread flavor, gather these ingredients:

For the Bread Batter:

2 cups all-purpose flour
3/4 cup Dutch-process cocoa powder
1 1/2 cups granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3 large eggs, room temperature
1 cup sour cream, room temperature
1/2 cup vegetable or canola oil
1/2 cup whole milk, room temperature
2 teaspoons vanilla extract
1 teaspoon peppermint extract
1 1/2 cups semi-sweet chocolate chips (plus extra for topping)

For the Peppermint Glaze (Optional):

1 cup powdered sugar
2-3 tablespoons milk or cream
1/4 teaspoon peppermint extract
Crushed candy canes or peppermint candies for garnish

For Decoration:

Extra chocolate chips
Crushed candy canes
White chocolate drizzle (optional)

Pantry Staples

Essential items for your Double Chocolate Peppermint Bread:

All-purpose flour provides structure don’t substitute with whole wheat without adjustments.

Sour cream adds moisture, tenderness, and subtle tang that balances sweetness perfectly.

Vegetable oil keeps the bread moist for days butter would make it drier faster.

Peppermint extract is essential for that cool mint flavor. Use pure extract, not imitation, for best results.

Baking powder and baking soda work together to create proper rise and tender crumb.

Step-by-Step Baking Instructions for Double Chocolate Peppermint Bread

Pre-Baking Prep for Double Chocolate Peppermint Bread

Preheat oven to 350°F and position rack in the center
Grease and flour two 8×4-inch loaf pans (or line with parchment paper for easy removal)
Bring all refrigerated ingredients to room temperature this takes about 30 minutes
Measure and organize ingredients so everything’s ready when you need it
Set out two mixing bowls one large for dry ingredients, one medium for wet

Mixing Method for Double Chocolate Peppermint Bread

Preparing Dry Ingredients:

Whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large bowl for 30 seconds thorough mixing prevents pockets of leavener
Set aside 2 tablespoons of dry mixture to toss with chocolate chips (prevents them from sinking)

Preparing Wet Ingredients:

Whisk eggs in medium bowl until lightly beaten and uniform
Add sour cream, oil, milk, vanilla extract, and peppermint extract
Whisk until completely smooth with no lumps of sour cream remaining

Combining the Batter:

Pour wet ingredients into dry ingredients all at once
Fold gently with a rubber spatula using broad strokes from bottom to top
Mix just until no dry flour pockets remain some small lumps are fine, don’t overmix
Toss chocolate chips with reserved dry mixture, then fold into batter
Divide batter evenly between prepared loaf pans (about 2 1/2 cups each)
Smooth tops with spatula and sprinkle with extra chocolate chips
Tap pans gently on counter to release air bubbles

If you enjoyed this recipe, be sure to share it with your friends or save it for later!

I’d love to see your unique twist feel free to share your photos on Pinterest

Baking Your Double Chocolate Peppermint Bread

Bake for 50-60 minutes until a toothpick inserted in the center comes out with just a few moist crumbs (not wet batter)
Rotate pans halfway through baking for even cooking
Tent with foil after 40 minutes if tops are browning too quickly
Check doneness starting at 50 minutes ovens vary

Doneness Check for Double Chocolate Peppermint Bread

Your Double Chocolate Peppermint Bread is perfectly baked when:

Toothpick inserted in center comes out with moist crumbs, not wet batter
Internal temperature reaches 200-205°F when checked with instant-read thermometer
Tops are set and spring back when lightly pressed
Edges pull away slightly from pan sides
Surface has matte finish rather than wet, shiny appearance

Cooling and Glazing Your Double Chocolate Peppermint Bread

Let loaves cool in pans for 15 minutes on a wire rack. This brief resting period:

Allows structure to set so bread doesn’t collapse when removed from pan
Makes removal easier too hot and it sticks, too cool and it’s harder to remove
Prevents breaking patience pays off with intact loaves

Remove from pans by running a knife around edges, then inverting onto a wire rack. Turn right-side up and cool completely before glazing (about 1 hour).

For the Peppermint Glaze:

Whisk powdered sugar, milk, and peppermint extract until smooth and pourable
Drizzle over cooled loaves using a spoon or transfer to a piping bag
Immediately sprinkle with crushed candy canes before glaze sets
Let glaze set for 15-20 minutes before slicing

Pro Tips for Perfect Double Chocolate Peppermint Bread

Avoiding Dense or Dry Double Chocolate Peppermint Bread

Don’t over mix the batter this develops gluten and creates tunnels and dense texture. Mix just until combined.

Measure flour accurately using spoon-and-level method. Too much flour is the number one cause of dry quick breads.

Don’t over bake check at 50 minutes and remove when just done. Carryover cooking continues in the pan.

Use room temperature ingredients cold ingredients don’t incorporate smoothly and can create dense spots.

Don’t skip the sour cream it’s essential for moisture and tenderness.

Tool Recommendations for Double Chocolate Peppermint Bread

Two 8×4-inch loaf pans or one 9×5-inch pan (adjust baking time)
Wire cooling rack for proper air circulation during cooling
Rubber spatula for gentle folding that doesn’t overmix
Instant-read thermometer for foolproof doneness checking
Parchment paper for easy loaf removal
Offset spatula for smooth glaze application

Storage & Freezing for Double Chocolate Peppermint Bread

Store at room temperature wrapped tightly in plastic wrap for up to 4 days. The bread stays moist beautifully.

Refrigerate for up to 1 week if your kitchen is very warm bring to room temperature or warm slightly before serving.

Freeze for up to 3 months wrap cooled loaves (unglazed) tightly in plastic wrap, then aluminum foil. Thaw overnight at room temperature and glaze before serving.

Slice before freezing for easy grab-and-go portions. Wrap slices individually in plastic wrap.

Flavor Variations for Double Chocolate Peppermint Bread

Triple Chocolate Version

Give your Double Chocolate Peppermint Bread extra chocolate intensity:

Add 1/2 cup white chocolate chips along with semi-sweet
Drizzle with melted dark chocolate instead of peppermint glaze
Fold in chocolate chunks for varied texture
Add 1 tablespoon espresso powder to enhance chocolate flavor
Top with chocolate ganache for ultimate decadence

Orange Chocolate Twist

Transform your Double Chocolate Peppermint Bread with citrus:

Replace peppermint extract with orange extract
Add 2 tablespoons orange zest to batter
Use orange juice instead of milk in the glaze
Fold in candied orange peel
Garnish with chocolate-covered orange slices

Global-Inspired Double Chocolate Peppermint Bread Variations

Style	Key Modifications	Flavor Profile
Mexican Hot Chocolate	Add 1 teaspoon cinnamon, 1/4 teaspoon cayenne, reduce peppermint to 1/2 teaspoon	Warm, spicy, complex chocolate
Italian Biscotti-Inspired	Add almond extract, fold in chopped almonds, reduce sugar slightly	Nutty, elegant, less sweet
French Mint Chocolate	Use dark chocolate, add instant espresso, drizzle with chocolate ganache	Rich, sophisticated, intense
German Black Forest	Add cherry extract, fold in dried cherries, top with chocolate shavings	Fruity, classic, balanced
American S’mores	Replace peppermint with vanilla, add mini marshmallows, use milk chocolate chips	Nostalgic, sweet, fun

Serving Suggestions for Double Chocolate Peppermint Bread

Make your Double Chocolate Peppermint Bread experience complete:

Serve warm with a pat of butter melting on top simple but heavenly.

Pair with hot beverages peppermint hot chocolate, coffee, or tea complement beautifully.

Toast slices lightly for crispy edges and intensified chocolate flavor.

Top with whipped cream or vanilla ice cream for dessert service.

Spread with cream cheese for a decadent breakfast or snack.

Beverage pairings: This bread pairs wonderfully with hot chocolate, peppermint coffee, chai tea, or for adults, peppermint schnapps-spiked hot cocoa. For non-drinkers, candy cane-flavored steamed milk is perfect.

Presentation ideas:

Dust with powdered sugar for snow effect
Wrap in cellophane with ribbons for gifts
Serve on festive holiday plates
Stack slices on a tiered stand for parties
Create a bread basket with various winter quick breads

FAQs About Double Chocolate Peppermint Bread

Can I make Double Chocolate Peppermint Bread without peppermint? Absolutely! Simply omit the peppermint extract and increase vanilla to 1 tablespoon for classic double chocolate bread. You can also substitute with almond, orange, or coconut extract.

Why did my Double Chocolate Peppermint Bread sink in the middle? Common causes: opening the oven door too early (wait 40 minutes), overmixing the batter, too much leavening, or underbaking. Ensure your oven temperature is accurate with an oven thermometer.

Can I make muffins instead of loaves with this Double Chocolate Peppermint Bread recipe? Yes! Fill muffin cups 2/3 full and bake at 350°F for 18-22 minutes. Makes about 18-20 standard muffins. Check doneness starting at 18 minutes.

How do I prevent chocolate chips from sinking in my Double Chocolate Peppermint Bread? Toss chips with 1-2 tablespoons of the dry flour mixture before folding into batter. This coats them and helps suspend them throughout the batter during baking.

Is this Double Chocolate Peppermint Bread safe during pregnancy? Yes! All ingredients are pregnancy-safe. Ensure the bread is fully baked (internal temp 200°F+) and use pasteurized eggs and dairy products.

Can I reduce the sugar in Double Chocolate Peppermint Bread? You can reduce sugar by up to 1/4 cup without major texture issues, but it will affect moisture and tenderness. The bread will be less sweet and slightly drier.

What if I don’t have sour cream for my Double Chocolate Peppermint Bread? Substitute with Greek yogurt (same amount) for similar results. Or use buttermilk, reducing other liquid by 1/4 cup. Plain yogurt also works in a pinch.

How long does Double Chocolate Peppermint Bread stay fresh? At room temperature wrapped tightly, it stays moist for 4 days. Refrigerated, up to 1 week. Frozen, up to 3 months. The oil-based batter keeps it moist longer than butter-based recipes.

Conclusion

Double Chocolate Peppermint Bread proves that impressive winter baking doesn’t require professional skills or hours of work. This moist, chocolatey quick bread with refreshing peppermint creates the perfect balance of indulgence and seasonal cheer. Whether you’re gifting loaves to neighbors, serving at holiday brunch, or enjoying warm slices with your morning coffee, this recipe delivers every time.

Double Chocolate Peppermint Bread 9 Amazing Steps to Perfect Winter Baking