Description
This rich and fudgy peppermint loaf is pure holiday magic! With cocoa, dark chocolate chips, peppermint, and a crushed candy cane glaze, it’s perfect for cozy gatherings or festive gifting. Bonus: this recipe makes 2 loaves—because one is never enough!
Ingredients
Bread:
2 sticks butter, softened
⅔ cup white sugar
1 ⅓ cups brown sugar
6 eggs
½ tsp peppermint extract
2 ⅔ cups flour
1 ⅓ cups cocoa powder
4 tsp baking powder
2 tsp baking soda
2 tsp espresso powder
1 ½ cups milk
1 cup dark chocolate chips
¼ tsp salt
Frosting:
4 cups powdered sugar
8 tbsp milk
½ tsp peppermint extract
2 tbsp Greek yogurt
6 tbsp crushed candy canes
Optional Twists:
Add ½ tsp vanilla or swirl in peppermint ganache
Mix in Andes mints or peppermint bark
Instructions
Preheat oven to 350°F. Line two 8×4 pans with parchment.
Cream butter, sugars, then beat in eggs + extracts.
Mix dry ingredients and combine with wet alternately with milk.
Fold in chocolate chips. Pour into pans.
Bake 45–55 mins. Cool completely.
Mix frosting. Drizzle over cooled loaves. Top with crushed candy canes.
- Prep Time: 10 minutes
- Cook Time: 50 min
- Category: Dessert
Nutrition
- Calories: 320