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Peppermint Mocha Bread Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  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 all are fully combined.
  4. 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.
  5. Stir in Chips: Gently fold in the white chocolate peppermint baking chips and chocolate chips to evenly distribute them throughout the batter.
  6. 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.
  7. 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.
  8. 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.
  9. Finish and Serve: Drizzle the cooled bread with fudge sauce and sprinkle additional crushed peppermint on top for a festive finish. Slice and enjoy!
  10. Leave Feedback: Leave a rating and comment to share your experience with this recipe, helping the community and supporting the recipe creators.

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

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