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Peppermint Mocha Bread

A delightful combination of rich chocolate and refreshing peppermint that captures the holiday spirit in every bite.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Breakfast, Dessert, Snack
Cuisine: American, Holiday
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour For a light and fluffy texture.
  • 1/2 cup cocoa powder Use unsweetened, high-quality cocoa for the best flavor.
  • 1 tsp baking powder Ensure freshness for a perfect rise.
  • 1/2 tsp baking soda Adds to the lightness of the bread.
  • 1/4 tsp salt Enhances flavors.
Wet Ingredients
  • 1/2 cup unsalted butter Room temperature, ensure it’s soft for easy mixing.
  • 1 cup granulated sugar A touch of sweetness.
  • 2 large eggs Essential for binding the ingredients together.
  • 1/2 cup buttermilk Adds moisture; can substitute with whole milk plus 1/2 tsp of vinegar.
  • 1 tsp vanilla extract Use pure extract for the best flavor.
  • 1/4 cup brewed coffee Cooled, enhances the mocha flavor.
  • 1/2 tsp peppermint extract It’s what brings it all together!

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter and dust it lightly with flour.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  3. In a larger mixing bowl, beat the room temperature butter and granulated sugar together until light and fluffy, about 3-5 minutes.
  4. Add the eggs one at a time, mixing well after each addition. Stir in the buttermilk, brewed coffee, vanilla extract, and peppermint extract until smoothly combined.
Baking
  1. Gradually add the flour mixture to the wet ingredients, stirring just until combined.
  2. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  3. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Cooling
  1. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

Store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for 2-3 months.