If you have a love for festive flavors wrapped up in a luscious, moist loaf, then you are going to adore this Peppermint Mocha Bread Recipe. It brings together the rich, comforting notes of coffee and cocoa with the crisp, refreshing zing of peppermint, all swirled into one beautifully tender bread. Whether you’re baking for a cozy winter morning or an indulgent afternoon treat, this bread delivers warmth and cheer in every delightful bite.
Ingredients You’ll Need
Gathering the right ingredients for this Peppermint Mocha Bread Recipe is simpler than you might think. Each component plays a crucial role in building layers of flavor, texture, and aroma that make every slice irresistible.
- 2 cups all-purpose flour: The sturdy base that gives your bread structure and tenderness.
- 1/2 teaspoon baking soda: Works as the leavening agent, helping the bread rise beautifully.
- 1/4 teaspoon salt: Enhances all the sweet and chocolatey elements without overpowering.
- 1 cup granulated sugar: Adds the perfect amount of sweetness to balance the mocha bitterness.
- 1/2 cup baking cocoa: Provides a deep, rich chocolate flavor that’s totally indulgent.
- 1/4 cup instant coffee granules: Infuses the bread with an unmistakable mocha essence.
- 1 1/4 cups sour cream: Keeps the bread wonderfully moist and tender with a subtle tang.
- 2 eggs, room temperature, lightly beaten: Binds ingredients and adds richness.
- 1/3 cup butter, melted: Contributes to the lush texture and buttery flavor.
- 1 cup white chocolate peppermint baking chips: Bursts of creamy, minty sweetness throughout.
- 1/2 cup chocolate chips: Adds melty pockets of gooey, luscious chocolate.
How to Make Peppermint Mocha Bread Recipe
Step 1: Prepare Your Pan
Start by spritzing a 9 x 5 x 3-inch loaf pan with nonstick spray to ensure your bread comes out effortlessly. This simple step is essential because it prevents sticking and keeps your bread looking picture-perfect.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, salt, baking soda, sugar, and baking cocoa until evenly blended. This process guarantees that each bite has a consistent depth of flavor and a smooth texture with no clumps.
Step 3: Combine Wet Ingredients
Using a stand mixer, blend the sour cream, lightly beaten eggs, and melted butter until fully combined. This mix forms a creamy base that will bring moisture and richness to your peppermint mocha bread.
Step 4: Bring Wet and Dry Together
Slowly add the dry ingredients into the wet mixture while mixing on medium speed. Mixing gently but thoroughly will keep your bread tender and ensure the cocoa and coffee flavors are well incorporated.
Step 5: Fold in Peppermint and Chocolate Chips
Stir in the white chocolate peppermint baking chips and chocolate chips carefully. These little bursts of goodness will give your bread a charming crunch and pockets of melty sweetness with each slice.
Step 6: Bake to Perfection
Pour the batter into your prepared loaf pan and top with crushed peppermint for an extra festive flair. Bake at 350 degrees Fahrenheit for 50 to 55 minutes, giving it that perfect rise and a tender crumb inside. Let the bread cool for 10 minutes before removing it from the pan to cool completely on a wire rack.
Step 7: Final Touch
Once cooled, drizzle with fudge sauce and sprinkle more crushed peppermint on top for that dazzling finish. This final touch elevates the bread from delightful to absolutely irresistible.
How to Serve Peppermint Mocha Bread Recipe
Garnishes
Enhance your peppermint mocha bread by garnishing with a sprinkle of crushed peppermint candies or a drizzle of white chocolate sauce. These additions bring visual appeal and strengthen the holiday flavors everyone will love.
Side Dishes
This bread pairs beautifully with a warm cup of coffee or a frothy mug of hot chocolate. For a more decadent experience, add a dollop of whipped cream or a scoop of vanilla ice cream on the side.
Creative Ways to Present
Serve slices cut thick and stacked on a rustic wooden board adorned with sprigs of fresh mint for an inviting look. You can also turn this bread into festive French toast or make decadent bread pudding for a fun twist on the original recipe.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover peppermint mocha bread tightly in plastic wrap or store in an airtight container. It will stay fresh and moist at room temperature for up to three days, making it perfect for enjoying throughout the week.
Freezing
If you want to keep your bread longer, slice it first, then wrap each slice tightly and place in a freezer-safe bag. Frozen slices will maintain their flavor and texture for up to three months, ready to thaw whenever a peppermint mocha craving strikes.
Reheating
To enjoy your bread warm, gently toast slices or warm them in the microwave for 15 to 20 seconds. This will melt the chocolate chips slightly and bring out those incredible peppermint mocha notes just like fresh from the oven.
FAQs
Can I substitute regular chocolate chips for the white chocolate peppermint baking chips?
Absolutely! While white chocolate peppermint chips add a special minty twist, regular chocolate chips will still provide delicious pockets of sweetness. You could also add a few drops of peppermint extract to the batter to boost that flavor.
Is this bread gluten-free friendly?
This recipe calls for all-purpose flour, which contains gluten. However, you can experiment with gluten-free flour blends designed for baking, but keep in mind that the texture and rise might vary slightly.
How can I make this bread more festive for holiday gifts?
Wrap slices individually in decorative parchment paper tied with a ribbon, or bake in mini loaf pans for charming single-serving gifts. Adding a small jar of homemade fudge sauce alongside makes a lovely treat package.
Do I need to use instant coffee granules, or can I skip the coffee?
Instant coffee granules add an essential mocha depth that complements the chocolate perfectly. If you prefer to avoid coffee, try reducing the cocoa slightly and adding vanilla extract, but the bread’s signature flavor will be less pronounced.
Can I make this bread dairy-free?
You can make substitutions like using dairy-free sour cream and margarine or coconut oil instead of butter. The texture might vary a bit, but it will still be deliciously festive and moist.
Final Thoughts
This Peppermint Mocha Bread Recipe is one of those magical bakes that feels like a warm hug in food form. Whether you’re sharing it with loved ones or savoring a quiet moment on your own, it brings spirit and comfort into your kitchen. Trust me, once you try it, this bread will become a highlighted favorite in your baking rotation, especially as the season turns chilly.
Print
Peppermint Mocha Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 slices
- Category: Quick Bread
- Method: Baking
- Cuisine: American
Description
This Peppermint Mocha Bread is a festive and flavorful quick bread that combines rich chocolate, coffee, and refreshing peppermint. Perfect for holiday breakfasts or afternoon treats, this moist bread is studded with white chocolate peppermint and regular chocolate chips, topped with crushed peppermint, and finished with a drizzle of fudge sauce for an indulgent touch.
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
- Fudge sauce, for drizzling
Instructions
- Prepare the Pan: Spray a 9 x 5 x 3-inch loaf pan with nonstick baking spray and set it aside.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, sugar, cocoa powder, and instant coffee granules until well mixed.
- Mix Wet Ingredients: In the bowl of a stand mixer, combine sour cream, lightly beaten eggs, and melted butter. Mix on medium speed until the mixture is smooth and homogenous.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet ingredients, mixing on medium speed until just combined to avoid overmixing.
- Add Chocolate Chips: Gently fold in the white chocolate peppermint baking chips and chocolate chips by hand with a spatula.
- Pour Batter into Pan: Transfer the batter into the prepared loaf pan and spread it evenly. Sprinkle the top with crushed peppermint pieces for a festive finish.
- Bake the Bread: Place the loaf pan in a preheated oven at 350°F (175°C) and bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Bread: Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, carefully remove the bread from the pan and transfer it to a wire rack to cool completely.
- Finish with Toppings: Once cooled, drizzle the bread with fudge sauce and sprinkle additional crushed peppermint on top for extra flavor and decoration.
Notes
- Make sure eggs are at room temperature to ensure better mixing and texture.
- Do not overmix the batter to keep the bread tender and moist.
- Use white chocolate peppermint baking chips for the best peppermint flavor infusion.
- Allow the bread to cool completely before drizzling with fudge sauce to prevent melting and sliding.
- Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
