Peppermint Mocha Bread Recipe

If you’re anything like me and adore all things cozy and festive during the cooler months, you’ll fall head over heels for this Peppermint Mocha Bread Recipe. I first made it a few holiday seasons back, and it instantly became a staple for our family gatherings. The moment it’s baking, the kitchen fills with this incredible aroma of rich cocoa and invigorating coffee, with a hint of refreshing peppermint that keeps you coming back for just one more slice. It’s the kind of treat that sparks smiles and little “mmm” sounds all around the table—my friends couldn’t get enough of it last Christmas!

What I love most about this Peppermint Mocha Bread Recipe is how it balances bold flavors without being overwhelming. The cocoa and coffee mingle beautifully, while that peppermint touch brightens things up. Plus, the bread keeps wonderfully moist thanks to sour cream, and those baking chips scattered throughout offer delightful bursts of sweetness and texture. It’s colorful too, with dark cocoa contrasted by white chocolate – just as inviting visually as it is on your taste buds. Whether you’re serving it for holiday brunch or a cozy afternoon treat, it’s sure to impress.

If you’ve never baked something like this before, don’t worry — I’ve got your back. The steps are straightforward, and I’ll share tips along the way so you’ll get the texture and flavor just right on your first try. We’ll walk through everything, from mixing to baking to that delicious final drizzle, so you can enjoy the process as much as the outcome.

Ingredients You’ll Be Working With

Before you start, gather your ingredients and be sure to measure carefully. Precise amounts help ensure your Peppermint Mocha Bread Recipe turns out just right. Don’t worry, you’ll find the exact details down in the printable recipe card below.

• All-purpose flour: Provides structure; spoon and level it to avoid packing and a dense crumb.
• Baking soda: Helps the bread rise gently; make sure it’s fresh for best results.
• Salt: Balances the sweetness and enhances the chocolate flavor.
• Granulated sugar: Sweetens and tenderizes the bread.
• Baking cocoa: Delivers the deep chocolate flavor; unsweetened natural cocoa works best.
• Instant coffee granules: Boosts mocha notes without adding liquid.
• Sour cream: Keeps the bread moist and tender; full-fat is ideal but low-fat works too.
• Eggs: Bind ingredients and add richness; room temperature for easier mixing.
• Butter: Melted for smooth integration and flavor depth; unsalted to control salt levels.
• White chocolate peppermint baking chips: Sweet, creamy, and minty bursts throughout the bread.
• Chocolate chips: Adds rich melty pockets of chocolate.
• Crushed peppermint (for topping): Adds crunch and festive flair.
• Fudge sauce (for drizzling): Optional but highly recommended for that dessert-level finish.

If you can’t find white chocolate peppermint chips, you can substitute with regular white chocolate chips and add a teaspoon of peppermint extract for that minty punch.

Tools You’ll Need

• 9x5x3-inch loaf pan: Essential for shaping the bread evenly.
• Stand mixer or hand mixer: Makes mixing wet ingredients smooth and hassle-free.
• Mixing bowls: Separate bowls for dry and wet ingredients prevent overmixing.
• Whisk and rubber spatula: For combining and folding ingredients without deflating the batter.
• Measuring cups and spoons: Accuracy matters for texture and rise.
• Cooling rack: Allows the bread to cool thoroughly and avoid sogginess.
• Oven thermometer (optional): Ensures correct baking temperature for perfect doneness.

How to Make Peppermint Mocha Bread Recipe

Ready to bake? Let’s get your kitchen smelling like holiday magic in just a bit over an hour. First, you’ll prep your pan, mix dry and wet ingredients separately, combine everything gently, and then bake until perfectly moist and flaky inside.

1. Prep your loaf pan: Spray a 9x5x3-inch loaf pan generously with nonstick baking spray to make sure your bread comes out easily without sticking. Set aside while you mix your ingredients.
2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, granulated sugar, cocoa powder, and instant coffee granules. This even mixing helps avoid clumps and distributes flavor well.
3. Combine wet ingredients: In your mixer bowl, add sour cream, lightly beaten room temperature eggs, and melted butter. Mix on medium speed until everything is smooth and homogenous.
4. Mix wet and dry: Slowly add the dry ingredients to the wet mixture, mixing on medium but don’t overdo it — just until you don’t see any flour. Overmixing can make the bread tough, so stop when combined.
5. Fold in chocolate chips: Gently stir in the white chocolate peppermint baking chips and chocolate chips. This step keeps these goodies from sinking to the bottom or breaking apart too much.
6. Pour and top: Transfer the batter into the prepared loaf pan and evenly spread it. Sprinkle crushed peppermint candy on top for a festive crunch and extra aroma.
7. Bake: Place your loaf pan in a preheated oven at 350°F (175°C) and bake for 50 to 55 minutes. Start checking at 50 minutes by inserting a toothpick near the center — it should come out mostly clean with just a few moist crumbs for a perfectly moist crumb.
8. Cool the bread: Remove the pan from the oven and let it cool for 10 minutes so it firms up slightly. Then transfer the bread onto a wire rack to cool completely, preventing sogginess on the bottom.
9. Garnish and serve: Once cooled, drizzle the bread with fudge sauce and sprinkle more crushed peppermint on top for a dazzling finish that will wow your guests.

How to Serve

Flavor Boosters

If you love that peppermint mocha vibe, you can amp it up by dusting with cocoa powder or even a light sprinkle of powdered sugar for a snowy effect. A smear of cream cheese frosting or whipped cream can add a luscious touch if serving for dessert. And don’t skip the fudge drizzle—it’s the crowning glory that lifts this from tasty to unforgettable.

Perfect Pairings

This bread pairs beautifully with a hot cup of coffee or your favorite peppermint mocha latte to echo the flavors. It also goes well with a simple glass of milk or a festive hot chocolate for those cozy mornings. Serve alongside fresh fruit or lightly salted nuts to balance the sweetness.

Presentation Touches

Slice the Peppermint Mocha Bread Recipe into thick pieces for brunch platters or thinner slices for gift boxes. Wrap slices in parchment with a festive ribbon for easy holiday sharing. For special occasions, serve on a decorative platter with extra crushed peppermint and a small bowl of fudge sauce for dipping—everyone will be impressed!

Variations & Easy Swaps

• Use dairy-free sour cream and plant-based butter to make it vegan-friendly.
• Add chopped nuts like walnuts or pecans for crunch and extra flavor.
• Swap instant coffee granules for espresso powder for a bolder mocha taste.
• Replace chocolate chips with dark or semi-sweet for less sweetness.
• Try peppermint extract instead of baking chips if you want a smoother peppermint flavor.
• For a gluten-free version, use a 1-to-1 gluten-free flour blend that includes xanthan gum.

Make-Ahead, Storage & Reheating

• Store wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days.
• For longer storage, freeze wrapped tightly for up to 2 months; thaw overnight in the fridge.
• Reheat slices gently in a toaster oven or microwave for 15-20 seconds to bring back softness.
• Avoid reheating with fudge sauce on top; add fresh drizzle after warming for the best texture.

FAQs

• Can I use regular chocolate chips instead of white chocolate peppermint chips?
  The flavor will be a bit different but still delicious! You might want to add a teaspoon of peppermint extract to get that minty flavor.
• How do I know when the Peppermint Mocha Bread Recipe is done baking?
  Insert a toothpick into the center around 50 minutes; it should come out with a few moist crumbs but no raw batter.
• Can I make this bread dairy-free?
  Yes! Use dairy-free sour cream, plant-based butter, and your favorite non-dairy milk if substituting any liquid.
• What’s the best way to store leftovers?
  Keep the bread wrapped tightly at room temperature for a few days, or freeze slices for longer storage.
• Can I add nuts to this recipe?
  Absolutely! Walnuts or pecans add a nice texture and complement the flavors well.

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