Peppermint Mocha Bread is pure holiday magic in loaf form. It is rich, chocolatey, and infused with the bold flavor of coffee and the cool sweetness of peppermint. Every slice is tender, moist, and tastes like your favorite peppermint mocha drink turned into a cozy homemade treat.
I first made this bread one December morning when I wanted something sweet to go with my coffee that wasn’t a cookie or a cake. I added cocoa and espresso powder to a simple chocolate loaf, then finished it with a touch of peppermint extract. The result was so perfectly festive that it quickly became a seasonal favorite.
Why You’ll Love This Recipe
- Moist, rich, and full of chocolate and coffee flavor
- Easy to make with simple pantry ingredients
- Smells incredible while baking
- Perfect for gifting or sharing during the holidays
- Freezes beautifully for make-ahead treats
Ingredients You’ll Need
For the Bread
- 1 1/2 cups (190 g) all-purpose flour
- 1/2 cup (50 g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon instant espresso powder (optional but enhances flavor)
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (100 g) brown sugar, packed
- 1/2 cup (120 ml) vegetable oil
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 3/4 cup (180 ml) buttermilk or milk
- 1/2 cup (90 g) chocolate chips
Optional Glaze
- 1/2 cup (60 g) powdered sugar
- 1 tablespoon cocoa powder
- 1 to 2 tablespoons brewed coffee or milk
- Crushed peppermint candies for topping
Step-by-Step Instructions
Step 1: Prepare the Pan
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and espresso powder. Set aside.
Step 3: Mix Wet Ingredients
In another bowl, whisk together sugar, brown sugar, oil, eggs, vanilla extract, and peppermint extract until smooth and well combined.
Step 4: Combine and Add Chocolate
Add half of the dry ingredients to the wet ingredients, then pour in the buttermilk. Stir gently, then add the remaining dry ingredients and mix until just combined. Fold in the chocolate chips.
Step 5: Bake
Pour the batter into the prepared pan and smooth the top. Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 6: Add the Glaze
Whisk together powdered sugar, cocoa powder, and coffee or milk until smooth. Drizzle over the cooled bread and sprinkle with crushed peppermint candies for a festive finish.
Chef’s Tips for Perfect Peppermint Mocha Bread
- Do not overmix the batter; it keeps the bread tender.
- Use room-temperature eggs for better texture.
- Add more peppermint extract if you want a stronger flavor.
- Stir in white chocolate chips or candy cane pieces for extra crunch.
- Let the bread cool before glazing to prevent melting.
Variations and Substitutions
- Make it gluten-free by using a 1:1 gluten-free flour blend.
- Use strong brewed coffee instead of espresso powder for flavor.
- Add a swirl of cream cheese filling for a decadent version.
- Replace chocolate chips with dark chocolate chunks for a richer taste.
- Skip the glaze and dust with powdered sugar for a simpler finish.
Serving Suggestions
This peppermint mocha bread is perfect for any holiday occasion.
- Serve warm with a cup of coffee or hot cocoa.
- Slice and gift it wrapped in parchment and ribbon.
- Enjoy as a sweet breakfast or dessert.
- Serve with whipped cream or a drizzle of chocolate sauce.
Common Mistakes to Avoid
- Overmixing the batter, which can make the bread dense.
- Baking at too high a temperature, which can dry out the loaf.
- Adding too much peppermint extract, which can overpower the chocolate.
- Cutting before cooling; let it set to keep slices neat.
- Using cold ingredients, which can affect texture.
Storage and Make-Ahead Tips
- Store at room temperature in an airtight container for up to 3 days.
- Refrigerate for up to 5 days for longer freshness.
- Freeze slices or the entire loaf for up to 2 months. Thaw overnight before serving.
- Add glaze after thawing if frozen.
Nutrition Facts (per slice, approx.)
- Calories: 260
- Protein: 4 g
- Fat: 12 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Sugar: 22 g
- Calcium: 4% DV
Peppermint Mocha Bread
Equipment
- Mixing bowls
- Whisk
- 9×5 inch loaf pan
- Parchment paper
- Spatula
- Wire rack
Ingredients
- 1.5 cups all-purpose flour (190 g)
- 0.5 cup unsweetened cocoa powder (50 g)
- 1 tsp baking soda
- 0.5 tsp baking powder
- 0.25 tsp salt
- 1 tbsp instant espresso powder (optional)
- 0.75 cup granulated sugar (150 g)
- 0.5 cup brown sugar, packed (100 g)
- 0.5 cup vegetable oil (120 ml)
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 0.5 tsp peppermint extract
- 0.75 cup buttermilk or milk (180 ml)
- 0.5 cup chocolate chips (90 g)
- 0.5 cup powdered sugar (60 g)
- 1 tbsp cocoa powder
- 1–2 tbsp brewed coffee or milk
- crushed peppermint candies, for topping
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
- In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and espresso powder. Set aside.
- In another bowl, whisk together sugar, brown sugar, oil, eggs, vanilla extract, and peppermint extract until smooth and well combined.
- Add half of the dry ingredients to the wet, then pour in the buttermilk. Stir gently, then add the remaining dry ingredients and mix until just combined. Fold in chocolate chips.
- Pour the batter into the prepared pan and smooth the top. Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes, then transfer to a wire rack.
- Whisk powdered sugar, cocoa, and coffee or milk until smooth. Drizzle over cooled bread and top with crushed peppermint candies.
