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
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 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.
