Introduction

Peppermint Mocha Bread is a festive and flavorful treat perfect for the holiday season or any time you crave a cozy, chocolatey snack. This moist quick bread features rich cocoa, a hint of coffee, and bursts of white chocolate peppermint chips for a delightful twist.

A sliced chocolate loaf cake is arranged on a white rectangular plate, each slice showing a dense, dark brown texture with visible chocolate chips inside. The top of the cake is decorated with a drizzle of glossy dark chocolate sauce and sprinkled with small white and pink candy pieces, adding a touch of color and crunch. The plate rests on a red and white striped cloth, with green pine branches and pinecones blurred in the white marbled textured background. Photo taken with an iphone --ar 4:5 --v 7

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
1 1/4 cups sour cream
2 eggs, room temperature, lightly beaten
1/3 cup butter, melted
1 cup white chocolate peppermint baking chips
1/2 cup chocolate chips
Crushed peppermint, for topping
Fudge sauce, for drizzling (optional)

Instructions

Step 1: Preheat your oven to 350 degrees F. Spray a 9 x 5 x 3-inch loaf pan with nonstick baking spray and set aside.
Step 2: In a medium bowl, whisk together the flour, baking soda, salt, sugar, cocoa, and instant coffee granules until well combined. Set aside.
Step 3: In the bowl of a stand mixer, combine the sour cream, eggs, and melted butter. Mix on medium speed until fully blended.
Step 4: Gradually add the dry ingredients to the wet ingredients and mix on medium until just combined, being careful not to overmix.
Step 5: Gently fold in the white chocolate peppermint baking chips and chocolate chips.
Step 6: Pour the batter into the prepared loaf pan and evenly spread it out. Sprinkle crushed peppermint on top.
Step 7: Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean.
Step 8: Remove from the oven and let cool in the pan for 10 minutes. Then transfer the bread to a wire rack to cool completely.
Step 9: Once cooled, drizzle with fudge sauce and additional crushed peppermint if desired before serving.

Tips & Variations

Substitute Greek yogurt for sour cream in a 1:1 ratio for a slightly tangier taste and added protein.
If you can’t find white chocolate peppermint chips, use regular white chocolate chips with crushed candy canes sprinkled on top.
Omitting instant coffee will reduce the mocha flavor but still yield a delicious chocolate bread.

Storage

Store the peppermint mocha bread tightly wrapped at room temperature for up to 3 days. For longer storage, wrap well and freeze for up to 1 month. To reheat, warm slices in the microwave for 15-20 seconds for a fresh-baked taste.

How to Serve

A loaf of chocolate cake sliced into seven thick pieces is placed on a long white rectangular plate, each slice showing a dense, moist, dark brown texture. The top of the cake is drizzled with glossy dark chocolate syrup that pools slightly on the plate. Small red and white peppermint candy pieces along with mini chocolate chips are scattered over the top of each slice, adding a crunchy texture and colorful contrast. The plate rests on a red and white striped cloth with a blurred green pine branch and pine cones in the background on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate chips instead of peppermint chips?

Yes, you can replace the white chocolate peppermint chips with regular white or semi-sweet chocolate chips, but the peppermint flavor will be less pronounced.

Does the instant coffee make the bread taste like coffee?

No, the instant coffee enhances the chocolate flavor without making the bread taste strongly of coffee. If preferred, you can omit it without drastically changing the texture or sweetness.

Peppermint Mocha Bread Recipe

Print Recipe

★★★★★

4.7 from 131 reviews

Peppermint Mocha Bread is a festive and flavorful quick bread that combines the rich taste of cocoa and instant coffee with the refreshing touch of peppermint. This moist, chocolatey loaf is studded with white chocolate peppermint baking chips and classic chocolate chips, making it a perfect holiday treat or a special breakfast indulgence.

Author: Dana
Prep Time: 15 minutes
Cook Time: 50-55 minutes
Total Time: 1 hour 10 minutes
Yield: 1 loaf (10-12 slices) 1x
Category: Breakfast
Method: Baking
Cuisine: American

Ingredients

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

1 cup white chocolate peppermint baking chips
1/2 cup chocolate chips
Crushed peppermint, for topping and garnish

Instructions

Prepare the Pan: Spray a 9 x 5 x 3-inch loaf pan with nonstick baking spray and set aside to ensure the bread does not stick during baking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, granulated sugar, baking cocoa, and instant coffee granules until well 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 all are fully combined.
Incorporate Dry into Wet: Gradually add the dry ingredient mixture to the wet ingredients while mixing on medium speed. Continue until the batter is well combined without overmixing.
Stir in Chips: Gently fold in the white chocolate peppermint baking chips and chocolate chips to evenly distribute them throughout the batter.
Pour Batter into Pan: Transfer the batter into the prepared loaf pan, spreading it evenly. Sprinkle crushed peppermint on top for added flavor and decoration.
Bake: Bake at 350 degrees F (175 degrees C) for 50-55 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
Cool: Remove the loaf from the oven and cool in the pan for 10 minutes. Then, carefully remove the bread from the pan and place it on a wire rack to cool completely.
Finish and Serve: Drizzle the cooled bread with fudge sauce and sprinkle additional crushed peppermint on top for a festive finish. Slice and enjoy!
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Notes

You can substitute Greek yogurt for sour cream in equal amounts if preferred.
Instant coffee granules enhance the mocha flavor but can be omitted if desired.
White chocolate peppermint baking chips can be found seasonally in stores or online, such as on Amazon.
Use a toothpick to check for doneness around 50 minutes to avoid overbaking.
Crushed peppermint on top adds texture and festive appeal but is optional.
Store leftovers wrapped tightly at room temperature for up to 3 days or refrigerated for up to a week.

Keywords: Peppermint Mocha Bread, Holiday Bread, Chocolate Peppermint Bread, Quick Bread, Christmas Baking, Festive Bread