Peppermint Brownie Bread Recipe

Are you ready for a holiday treat that is truly next-level? Today I’m bringing you a Peppermint Brownie Bread Recipe that is so rich, fudgy, and absolutely intoxicating, it will instantly become your new seasonal favorite. This isn’t just a loaf; it’s a moist, chocolate dream with a refreshing, cool kiss of peppermint in every single bite. If you’re a chocolate lover (and who isn’t?), this bread brings all the best qualities of a decadent brownie into a comforting, sliceable loaf. It’s the perfect centerpiece for your holiday spread or just a beautiful excuse to cozy up with a cup of coffee. Trust me, you’re going to love this!

Why You’ll Love This Recipe

• Ultimate Fudgy Texture: We’re keeping things moist and rich, giving you that incredible, decadent brownie-like crumb in every slice. Forget dry bread—this is pure chocolate comfort!
• A Pop of Holiday Magic: The combination of intense dark chocolate with a refreshing hint of peppermint is the flavor duo that simply defines the season. It just tastes like Christmas!
• Simple Mix-and-Bake: This recipe is incredibly straightforward. If you can use a whisk, you can make this bread. It’s a quick, 15-minute prep that yields stunning results.
• It’s a Game-Changer: Seriously, this is not your grandma’s quick bread. It’s a dessert, a snack, and a cozy hug all wrapped up in one beautiful, festive loaf.

Ingredients

All you need for this incredible bread are some simple pantry staples and a love for chocolate! Gathering these essentials is the first step to holiday bliss.

• Unsalted Butter, Melted: This is the key to our rich, fudgy texture, providing necessary moisture and flavor without the extra salt of its counterpart.
• Granulated Sugar: It does more than just sweeten; it helps achieve that perfectly tender crumb and adds structure.
• Large Eggs: Our binding agent! Eggs bring richness, help the bread rise, and connect all our wonderful ingredients together.
• Vanilla Extract: A staple in all great baking, vanilla enhances the chocolate notes and adds a layer of complexity.
• Peppermint Extract: This is the star flavor of the season! Just a touch brings that signature, cool holiday freshness that pairs so beautifully with the chocolate.
• Unsweetened Cocoa Powder: Use a good-quality cocoa here! It delivers that deep, dark, and intense chocolate flavor we’re aiming for.
• All-Purpose Flour: Provides the structure for our loaf, making sure it holds its shape while staying tender.
• Salt: Essential for balancing the sweetness and making the chocolate flavor truly pop. Never skip the salt!
• Baking Powder: Our gentle rising agent, ensuring the bread gets just the right lift to keep it light and not overly dense.
• Semi-Sweet Chocolate Chips: Because a brownie bread can never have too much chocolate! These melt into pockets of glorious richness throughout the loaf.
• Crushed Peppermint Candies: This adds festive crunch, a visible pop of color, and intensifies that wonderful peppermint aroma and flavor.
• Powdered Sugar: Used as a final, beautiful garnish—it adds a delicate sweetness and that perfect snowy, holiday look.

Note: The full list of ingredients with specific measurements, along with the precise directions, will be found right under this article in the recipe card!

How to Make the Peppermint Brownie Bread

I promise you, making this bread is as easy as making a cup of hot cocoa! Follow these simple steps, and you’ll have a stunning loaf in no time.

Step 1: Prep and Start the Base

Preheat your oven to the perfect baking temperature of $350^\circ\text{F}$ ($175^\circ\text{C}$). Take a moment to grease your standard loaf pan—this ensures your gorgeous bread will pop out cleanly. In a big mixing bowl, whisk together your melted butter and sugar until the mixture looks smooth and luscious.

Step 2: Add Wet Ingredients

Crack in your eggs, one at a time, whisking vigorously after each addition to make sure everything is beautifully emulsified. Then, stir in the vanilla extract and, most importantly, the peppermint extract! That aroma is going to start the holiday party right now.

Step 3: Mix the Dry Ingredients

Sift in the cocoa powder, flour, salt, and baking powder directly over the wet ingredients. Sifting helps prevent lumps and keeps the bread tender. Now, mix gently! Stop mixing the very moment everything is just combined—we don’t want to overwork the batter and end up with tough bread.

Step 4: Fold and Bake

Gently fold in your semi-sweet chocolate chips and the festive crushed peppermint candies. Pour the rich, dark batter into your prepared loaf pan and spread it out evenly. Bake this beauty for $45$-$50$ minutes, or until a toothpick inserted right in the center comes out with just a few moist, fudgy crumbs attached.

Step 5: Cool and Finish

Let the bread cool in the pan for about 15 minutes to firm up (I know, the wait is tough!). Then, carefully transfer it to a wire rack to cool completely. Just before you slice and serve, give it a beautiful dusting of powdered sugar. This is the final touch that makes it look like a winter wonderland treat!

Pro Tips for Making the Recipe

• Don’t Overmix the Batter: This is key to achieving that signature fudgy, brownie-like texture. Mix only until the flour streaks disappear, and stop! Overmixing develops too much gluten, which leads to a tougher bread.
• Customize the Crushed Peppermints: If you don’t have crushed candies, you can buy whole candy canes and crush them yourself in a zip-top bag with a rolling pin. For a finer texture, give them a quick pulse in a food processor!
• Use the Right Pan Size: Make sure you are using a standard $9\text{x}5$-inch loaf pan. Using a different size can affect the baking time and the final texture of the loaf.
• The Toothpick Test is Everything: For true fudgy heaven, you want the toothpick to come out with moist crumbs, not wet batter. If it comes out clean, it may be overbaked and dry.

How to Serve

This bread is fantastic on its own, but here are a few ways to elevate the experience:

• Coffee & Cocoa Pairing: Serve a thick slice alongside a hot cup of coffee, a creamy peppermint mocha, or a comforting mug of hot chocolate.
• Warm it Up: Pop a slice in the microwave for 15 seconds. The chocolate chips will get melty, making it an even more decadent experience.
• A Scoop of Ice Cream: Turn it into a truly indulgent dessert by serving a warm slice with a scoop of vanilla bean or, for extra holiday cheer, peppermint ice cream!
• Simple Glaze: Instead of powdered sugar, mix $1/2$ cup of powdered sugar with 1-2 tablespoons of milk for a simple glaze to drizzle over the top.

Make Ahead and Storage

Storing Leftovers

Once the bread has completely cooled, store any leftovers in an airtight container at room temperature for up to 3 days. To keep it super moist, you can wrap it snugly in plastic wrap first.

Freezing

This bread freezes beautifully! Once completely cooled, wrap the entire loaf or individual slices tightly in plastic wrap, and then place it in a freezer-safe bag or container. It can be frozen for up to 3 months. Thaw overnight in the refrigerator or on the counter.

Reheating

To reheat, simply warm individual slices in the microwave for 10-20 seconds. If you are warming a whole loaf, wrap it loosely in foil and place it in a $300^\circ\text{F}$ oven for about 10-15 minutes until warmed through.

FAQs

Can I use melted coconut oil instead of butter in this recipe?

While you technically can swap melted coconut oil for the melted butter, it will slightly change the final flavor and texture. Butter provides that rich, familiar fudgy flavor. If you do use coconut oil, make sure it’s refined coconut oil so you don’t get a strong coconut flavor overpowering the chocolate and peppermint! It’s best to stick to melted butter for the most authentic brownie-bread experience.

What is the best way to get a clean slice of the bread?

The trick to a perfect slice is patience! Always allow the bread to cool completely before attempting to slice it. If you try to cut it while warm, the center will crumble. Once cool, use a large, sharp, serrated knife and use a gentle sawing motion, rather than pressing down, to get those beautiful, clean slices.

My crushed peppermints seemed to disappear while baking, what happened?

Peppermint candies are mostly sugar, which means they can dissolve if the batter is too wet or if they are sitting directly on the surface for too long. To prevent this, make sure your batter isn’t overmixed (as this releases more moisture), and focus on folding the candies into the batter rather than sprinkling them on top. Using slightly larger, more coarse crushed pieces also helps them hold their shape better!

Can I turn this recipe into muffins or mini loaves?

Absolutely! This recipe works wonderfully for both muffins and mini loaves. For muffins, fill the cups about two-thirds full and bake for about 20-25 minutes. For mini loaves, baking time will be closer to 30-35 minutes. Always check for doneness using the toothpick test—it’s the best way to ensure perfect results, regardless of the size!