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Peppermint Mocha Bread Recipe

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4.7 from 750 reviews

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.

Ingredients

Units Scale

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

  1. Prepare Pan: Spray a 9 x 5 x 3-inch loaf pan with nonstick baking spray and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Add Chocolate Chips: Gently fold in the white chocolate peppermint baking chips and the chocolate chips to the batter.
  6. Fill Pan & Top: Pour the batter into the prepared loaf pan and evenly top with crushed peppermint for extra festive flavor and texture.
  7. 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.
  8. 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.
  9. 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.

Find it online: https://queenrecipe.com/peppermint-mocha-bread-recipe/