If you’re looking for a festive treat that perfectly marries rich chocolate, bold coffee, and refreshing peppermint, you’re in for a delightful surprise with this Peppermint Mocha Bread Recipe. It’s like a cozy hug in bread form, combining flavors that celebrate the holiday spirit with every tender slice!
Why You’ll Love This Recipe
- Festive Flavor Explosion: Each slice bursts with peppermint, mocha, and chocolate notes that brighten up your taste buds.
- Simple Yet Impressive: With straightforward ingredients and easy steps, you’ll wow loved ones without any stress.
- Moist & Tender Texture: Thanks to sour cream and melted butter, this bread stays perfectly soft and rich.
- Customizable Fun: White chocolate peppermint chips mix perfectly with regular chocolate chips, and you can add your own twist!
Ingredients You’ll Need
Getting the ingredients right is the secret to the magic here. Each one builds the unique flavors and textures — from the deep cocoa and espresso notes to the refreshing peppermint kick and creamy texture.
- All-purpose flour: The foundation for this bread, it keeps the crumb tender but structured.
- Baking soda & salt: Essential leavening and seasoning to balance flavors and help the bread rise beautifully.
- Granulated sugar: Sweetens perfectly without overpowering the mocha and peppermint tones.
- Baking cocoa: Adds that rich chocolate depth that pairs so well with coffee.
- Instant coffee granules: A subtle mocha note that enhances the chocolate flavor without bitterness.
- Sour cream: Keeps the bread moist and tender, contributing to a soft crumb.
- Eggs: Binds everything together and gives structure.
- Butter: Melted for richness and a delicate crumb.
- White chocolate peppermint baking chips: The star that brings sweetness with a festive minty delight.
- Chocolate chips: Adds bursts of melty chocolate throughout.
Variations
The beautiful thing about this Peppermint Mocha Bread Recipe is how easily you can tweak it to your liking. Whether you want it dairy-free or just love experimenting, there’s room to make it yours without losing the essence of that cozy, mocha-mint vibe.
- Dairy-Free Options: Swap sour cream with coconut yogurt and use dairy-free chocolate chips for a vegan-friendly version.
- Nutty Twist: Add chopped toasted pecans or walnuts for a delightful crunch that complements the peppermint and mocha flavors.
- Extra Minty: Stir in a few drops of peppermint extract if you want a stronger mint sensation.
- Spiced Up: Add a pinch of cinnamon or a dash of chili powder for an unexpected warming kick.
How to Make Peppermint Mocha Bread Recipe
Step 1: Prepare Your Pan and Dry Ingredients
Start by spraying a 9 x 5 x 3-inch loaf pan with nonstick baking spray — this helps your bread release easily later. In a medium bowl, whisk together all-purpose flour, baking soda, salt, granulated sugar, cocoa powder, and instant coffee granules until everything’s well blended and ready to mingle.
Step 2: Mix the Wet Ingredients
In your stand mixer bowl, combine sour cream, lightly beaten eggs, and melted butter. Mix on medium speed until smooth and creamy; this forms your luscious base for the bread’s moist texture.
Step 3: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet ones, mixing on medium until the batter is just combined. Avoid overmixing here to keep your bread tender and soft.
Step 4: Fold in the Chocolate and Peppermint Chips
Gently stir in white chocolate peppermint baking chips and classic chocolate chips, ensuring an even distribution that’ll surprise you with melty pockets of flavor all through the bread.
Step 5: Bake to Perfection
Pour your batter into the prepared loaf pan and sprinkle the top with crushed peppermint for a festive touch. Bake at 350°F for 50 to 55 minutes, until a toothpick comes out clean and the aroma fills your kitchen.
Step 6: Cool and Add the Finishing Touches
After baking, let the bread cool in the pan for about 10 minutes, then transfer it onto a wire rack to cool completely. Drizzle with rich fudge sauce and sprinkle more crushed peppermint on top — it’s the perfect final flourish that makes this Peppermint Mocha Bread Recipe truly irresistible.
Pro Tips for Making Peppermint Mocha Bread Recipe
- Use Room Temperature Eggs: It helps the batter come together more smoothly and lets everything mix evenly.
- Don’t Overmix the Batter: Overworking the batter can make the bread dense instead of tender and moist.
- Watch Your Bake Time: Ovens vary, so start checking at 50 minutes to avoid drying out your bread.
- Cool Before Drizzling: Make sure the bread is completely cool before adding fudge sauce to keep it from melting off and looking messy.
How to Serve Peppermint Mocha Bread Recipe
Garnishes
Enhance the festive mood by topping each slice with extra crushed peppermint candies or a light dusting of powdered sugar. A drizzle of warm fudge or a swirl of whipped cream can add a beautiful finishing touch that’s both visually inviting and delicious.
Side Dishes
Serve this bread alongside a steaming mug of hot chocolate, peppermint coffee, or creamy cappuccino to complement its mocha flavor. A simple bowl of fresh seasonal fruit or mixed nuts can also balance out the richness while keeping your spread festive and bright.
Creative Ways to Present
Slice thick, place on a pretty platter, and garnish with some whole peppermint sticks or sprigs of fresh mint for a holiday-ready display. You could even turn slices into mini French toast for an indulgent brunch or cut into bite-sized pieces to serve as a sweet party appetizer.
Make Ahead and Storage
Storing Leftovers
Once fully cooled, you can keep your peppermint mocha bread wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to 3 days. This helps maintain its moist texture and wonderful aroma.
Freezing
This bread freezes beautifully! Just wrap the whole loaf or individual slices tightly in plastic wrap and then in foil or a freezer bag. It will stay fresh for up to 3 months and can be thawed overnight in the fridge.
Reheating
For a warm and cozy treat, gently reheat slices in a microwave for about 15 seconds or in a toaster oven for a couple of minutes until soft and fragrant — perfect to enjoy with your favorite cup of coffee or tea!
FAQs
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Can I use regular chocolate chips instead of white chocolate peppermint chips?
Absolutely! If you can’t find white chocolate peppermint chips, regular white chocolate chips or even dark chocolate chips work well. You can also add a little peppermint extract to your batter to keep that festive mint flavor.
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Is it possible to make this bread gluten-free?
Yes! Substitute the all-purpose flour with a high-quality gluten-free baking blend that includes xanthan gum. This will help maintain the structure and texture, though the taste may vary slightly.
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How do I know when the bread is fully baked?
Insert a toothpick into the center of the loaf after about 50 minutes. If it comes out clean or with just a few moist crumbs, it’s done. If it has wet batter, bake for a few more minutes and check again.
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Can this bread be made ahead for a holiday party?
Definitely! You can bake it a day or two in advance, store wrapped tightly at room temperature, and add the fudge drizzle and peppermint topping just before serving for the freshest look and taste.
Final Thoughts
This Peppermint Mocha Bread Recipe is an absolute showstopper that will fill your home with enchanting aromas and will win hearts at any gathering. It’s perfect as a festive breakfast, an afternoon pick-me-up, or a sweet holiday gift. So grab your ingredients, get baking, and share the joy of this irresistible treat with your favorite people!
PrintPeppermint Mocha Bread Recipe
This Peppermint Mocha Bread is a delightful holiday treat combining rich cocoa, bold instant coffee, and festive peppermint flavors. Moist and tender, studded with white chocolate peppermint and chocolate chips, it’s perfect for breakfast, a cozy snack, or dessert, finished with a festive drizzle of fudge sauce and crushed peppermint.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 slices
- Category: Bread
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup baking cocoa
- 1/4 cup instant coffee granules
Wet Ingredients
- 1 1/4 cups sour cream
- 2 eggs, room temperature, lightly beaten
- 1/3 cup butter, melted
Add-ins and Toppings
- 1 cup white chocolate peppermint baking chips
- 1/2 cup chocolate chips
- Crushed peppermint for topping
- Fudge sauce for drizzling
Instructions
- Prepare Pan: Spray a 9 x 5 x 3-inch loaf pan with nonstick baking spray and set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, salt, baking soda, sugar, cocoa, and instant coffee granules until evenly combined. Set aside.
- Combine Wet Ingredients: In the bowl of a stand mixer, add the sour cream, lightly beaten eggs, and melted butter. Mix on medium speed until combined thoroughly.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture. Mix on medium speed until the batter is well combined and smooth.
- Add Chocolate Chips: Gently fold in the white chocolate peppermint baking chips and the chocolate chips to the batter.
- Fill Pan & Top: Pour the batter into the prepared loaf pan and evenly top with crushed peppermint for extra festive flavor and texture.
- Bake: Place the loaf pan in a preheated oven at 350°F (177°C) and bake for 50-55 minutes or until a toothpick inserted in the center comes out clean.
- Cool: Remove from the oven and let the bread cool in the pan for 10 minutes. Then, remove the bread from the pan and transfer it to a wire rack to cool completely.
- Finish: Drizzle the cooled bread with fudge sauce and sprinkle additional crushed peppermint on top before serving.
Notes
- Ensure eggs are at room temperature for smooth mixing.
- Use a toothpick or cake tester to check doneness; it should come out clean.
- Allow the bread to cool completely before slicing to maintain its structure.
- Fudge sauce can be store-bought or homemade depending on preference.
- Storage: Keep bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
