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peppermint mocha bread

Peppermint Mocha Bread

The Crispy Chef
This Peppermint Mocha Bread is a cozy and festive chocolate loaf infused with rich cocoa, bold coffee, and a cool hint of peppermint. It’s moist, tender, and smells like holiday magic as it bakes — perfect for gifts, gatherings, or a sweet breakfast treat.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Breakfast, Dessert
Cuisine American, Holiday
Servings 10 slices
Calories 260 kcal

Equipment

  • Mixing bowls
  • Whisk
  • 9x5 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 9x5-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.

Notes

Let the loaf cool fully before glazing to avoid melting the icing. Do not overmix to keep the bread soft. Store glazed slices separately for best texture. You can make it dairy-free with plant-based milk and chocolate chips.

Nutrition

Calories: 260kcalCarbohydrates: 35gProtein: 4gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 35mgSodium: 150mgPotassium: 160mgFiber: 2gSugar: 22gVitamin A: 120IUCalcium: 45mgIron: 2.1mg
Keyword chocolate loaf, Christmas baking, holiday bread, mocha bread, peppermint mocha
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