Description
Moist, tender quick bread loaded with rich chocolate and refreshing peppermint flavor. Features double chocolate from cocoa powder and chocolate chips, stays fresh for days, and makes perfect holiday gifts or winter treats.
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)
PEPPERMINT GLAZE (optional):
1 cup powdered sugar
2–3 tablespoons milk or cream
1/4 teaspoon peppermint extract
Crushed candy canes for garnish
Instructions
1. Preheat oven to 350°F. Grease and flour two 8×4-inch loaf pans or line with parchment paper.
2. Bring eggs, sour cream, and milk to room temperature (about 30 minutes).
3. In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt for 30 seconds. Set aside 2 tablespoons of this mixture.
4. In a medium bowl, whisk eggs until lightly beaten. Add sour cream, oil, milk, vanilla extract, and peppermint extract. Whisk until completely smooth.
5. Pour wet ingredients into dry ingredients all at once. Fold gently with rubber spatula using broad strokes just until no dry flour pockets remain—don’t overmix.
6. Toss chocolate chips with reserved 2 tablespoons dry mixture, then fold into batter.
7. Divide batter evenly between prepared pans. Smooth tops and sprinkle with extra chocolate chips.
8. Tap pans gently on counter to release air bubbles.
9. Bake 50-60 minutes, rotating pans halfway through, until toothpick inserted in center comes out with moist crumbs (not wet batter).
10. Tent with foil after 40 minutes if tops brown too quickly.
11. Cool in pans on wire rack for 15 minutes. Run knife around edges and invert onto rack. Turn right-side up and cool completely (about 1 hour).
12. For glaze: Whisk powdered sugar, milk, and peppermint extract until smooth. Drizzle over cooled loaves and immediately sprinkle with crushed candy canes. Let set 15-20 minutes before slicing.
Notes
Room temperature ingredients are essential for smooth batter—cold ingredients don’t mix properly.
Don’t overmix the batter—mix just until combined to prevent dense, tunnel-filled bread.
Use spoon-and-level method for measuring flour—too much flour creates dry bread.
Check doneness at 50 minutes—ovens vary and overbaking dries out the bread.
Store wrapped tightly at room temperature up to 4 days, refrigerated up to 1 week.
Freeze unglazed loaves up to 3 months—wrap tightly in plastic wrap then foil.
Can make 18-20 muffins instead—bake at 350°F for 18-22 minutes.
- Prep Time: 15
- Cook Time: 60
- Category: Dessert, Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of loaf)
- Calories: 295
- Sugar: 28g
- Sodium: 240mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg
Keywords: double chocolate peppermint bread, chocolate mint bread, peppermint bread, winter baking, holiday quick bread