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Peppermint Mocha Bread Recipe

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4.4 from 7 reviews

This Peppermint Mocha Bread is a deliciously moist and flavorful quick bread combining the rich tastes of coffee, cocoa, and peppermint with sweet white chocolate and chocolate chips. Perfect for the holiday season, it delivers a festive treat with the added crunch and coolness of crushed peppermint and a decadent fudge sauce drizzle.

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 (approximately 1/4 cup)
  • Fudge sauce for drizzling (about 1/4 cup)

Instructions

  1. Prepare the Pan: Spray a 9 x 5 x 3-inch loaf pan thoroughly with nonstick baking spray and set it aside to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, sugar, cocoa, and instant coffee granules until evenly combined.
  3. Mix Wet Ingredients: In the bowl of a stand mixer, combine the sour cream, lightly beaten eggs, and melted butter. Mix on medium speed until fully blended.
  4. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients in the mixer bowl, mixing on medium speed until the batter is just combined and smooth.
  5. Add Chips: Gently fold in the white chocolate peppermint baking chips and chocolate chips with a spatula, ensuring even distribution without overmixing.
  6. Fill the Loaf Pan: Pour the batter into the prepared loaf pan, smoothing the top slightly. Sprinkle crushed peppermint evenly over the top.
  7. Bake the Bread: Place the loaf pan in a preheated oven at 350 degrees Fahrenheit and bake for 55 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool the Bread: Remove the bread from the oven and allow it to cool in the loaf pan for 10 minutes. Then transfer the bread to a wire rack to cool completely.
  9. Finish with Toppings: Once cooled, drizzle the bread with fudge sauce and garnish with additional crushed peppermint as desired before serving.

Notes

  • Ensure eggs are at room temperature for better mixing and texture.
  • If you don’t have white chocolate peppermint baking chips, substitute with white chocolate chips and add 1/2 teaspoon peppermint extract to the wet ingredients.
  • Use nonstick spray with flour or grease and flour the pan well to prevent sticking.
  • Store leftover bread wrapped tightly at room temperature for up to 3 days or freeze for longer storage.
  • For a stronger coffee flavor, increase instant coffee granules to 1/3 cup.

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