Peppermint Mocha Bread Recipe for Holiday Bliss

Introduction

Warm spices, rich chocolate, and a bright peppermint finish come together in this quick loaf that feels like a holiday hug. This Peppermint Mocha Bread is perfect for gifting, a cozy morning treat, or a show stopping dessert that does not demand hours in the kitchen. If you love seasonal baking with an elegant twist, this recipe pairs beautifully with other festive ideas like the spiced gingerbread loaf for a holiday baking spread. Ready your favorite loaf pan and a festive mug for dunking.

Why This Recipe Is a Great Choice

This loaf strikes the right balance between impressive and approachable for home bakers. The batter comes together in a single bowl so it is forgiving and fast to prepare, and the combination of cocoa and espresso delivers deep chocolate notes without overpowering the peppermint. The peppermint adds a clean coolness that brightens each bite and makes the loaf feel celebratory. It is versatile enough to serve at a brunch, a cookie swap, or wrapped as a neighborly gift. For a matching dessert idea that plays the peppermint theme differently try the peppermint cheesecakes recipe for a coordinated holiday table.

Flavor and Texture

The crumb is tender and moist thanks to yogurt and a little oil, while cocoa powder keeps the cake rich and chocolaty. Espresso or strong coffee enhances the chocolate without a coffee heavy taste so that the peppermint remains bright. A scattering of chocolate chips adds pockets of melty richness and a crushed peppermint topping gives a pleasant crunch. The glaze is optional but adds a glossy finish and a hint of sweetness that ties the flavors together. Overall the loaf is balanced, festive, and satisfying.

Ingredients

• 2 cups all purpose flour
• 3 4 cup granulated sugar
• 1 3 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 2 teaspoon baking soda
• 1 2 teaspoon fine salt
• 2 large eggs
• 1 cup plain yogurt or sour cream
• 1 4 cup neutral oil such as canola or vegetable oil
• 1 4 cup strong brewed coffee cooled or 1 tablespoon instant espresso dissolved in 1 4 cup water
• 1 teaspoon vanilla extract
• 1 2 teaspoon peppermint extract
• 1 cup semisweet chocolate chips
• 1 4 cup crushed peppermint candies or candy canes for topping
• Optional glaze 1 cup powdered sugar mixed with 2 to 3 tablespoons milk and a few drops of peppermint extract

Step by Step Instructions

1. Preheat the oven to 350 F and grease a 9 by 5 inch loaf pan.
2. Whisk together flour, sugar, cocoa, baking powder, baking soda, and salt in a large bowl.
3. In a separate bowl beat eggs, yogurt, oil, coffee, vanilla, and peppermint extract until smooth.
4. Pour wet ingredients into dry ingredients and stir until just combined without overmixing.
5. Fold in chocolate chips by hand, keeping the batter airy.
6. Pour batter into the prepared pan and smooth the top with a spatula.
7. Bake for 50 to 60 minutes or until a toothpick inserted near the center comes out with a few moist crumbs.
8. Let the loaf cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
9. If using glaze, whisk powdered sugar, milk, and peppermint extract and drizzle over the cooled loaf, then sprinkle crushed peppermint candies on top.
10. Slice and serve with a warm beverage.

Tips for Best Results

Use room temperature eggs and yogurt so the batter mixes evenly and the loaf rises nicely. Do not overmix once the flour is added to avoid a tough crumb. If you prefer a milder peppermint note start with less extract and add more to taste in the glaze. For extra texture stir in chopped toasted nuts or swap half the chocolate chips for white chocolate for a different look. Allow the loaf to cool fully before glazing so the glaze sets without sinking into the bread.

Storage and Make Ahead

Store the loaf wrapped tightly at room temperature for up to three days or refrigerate for up to one week. For longer storage slice and freeze portions in airtight bags for up to three months and thaw at room temperature or toast gently. You can assemble the batter the night before and keep it chilled then bake the next day for fresh warm bread with minimal morning effort. Glaze just before serving for the best presentation.

Final Thought

This Peppermint Mocha Bread turns simple pantry staples into a festive centerpiece that feels special without fuss. Its balance of chocolate warmth and peppermint brightness makes it a standout at holiday gatherings. Make a loaf for yourself and another to share with someone who loves seasonal treats.

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