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Chocolate Peppermint Bread

Chocolate peppermint bread is a cocoa-rich loaf with semisweet chocolate chips and a cool peppermint note. Bake it until a toothpick comes out with a few moist crumbs, then cool completely for clean slices.
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Prep Time 15 minutes
Cook Time 1 hour
cooling 10 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 1 nonstick cooking spray for the pan
  • 1.5 cups all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 cup granulated sugar
  • 2 eggs large
  • 0.75 cup buttermilk
  • 0.5 cup vegetable oil
  • 1 teaspoon peppermint extract
  • 0.75 cup semisweet chocolate chips

Equipment

  • 1 9x5-inch loaf pan

Method
 

  1. Heat the oven to 350°F.
  2. Coat a 9x5-inch loaf pan with nonstick cooking spray.
  3. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
  4. In a large bowl, whisk the sugar, eggs, buttermilk, oil, and peppermint extract until smooth.
  5. Add the dry ingredients to the wet ingredients and stir just until no dry streaks remain.
  6. Fold in the chocolate chips.
  7. Scrape the batter into the prepared pan.
  8. Bake for 50 to 60 minutes, until a toothpick inserted in the center away from a chocolate chip comes out with a few moist crumbs.
  9. Cool the bread in the pan for 10 minutes.
  10. Turn it out onto a wire rack.
  11. Cool completely before slicing.

Notes

For clean slices, cool the loaf completely before cutting. Store covered in the refrigerator for up to 5 days, or freeze wrapped slices for up to 3 months. For a dairy-free variation, use a non-dairy buttermilk substitute and dairy-free chocolate chips.