Chocolate Peppermint Bread

I know its almost the holidays, but I have a couple more chocolate peppermint recipes for you.  I am posting one today and will post one early next week.  Can I tell you how much of a chocolate peppermint kick I have been on this holiday season?  I love chocolate and peppermint separately, but there is just something about them combined that tastes so fantastic.
When I was growing up we would wake up really early every Christmas morning to open presents.  The rule is that we had to wait for our parents to wake up, get dressed, and get coffee.  While they were getting ready we would pester them the whole time.  Then we would open gifts.  After that everyone would be hungry for breakfast but my parents never really felt like cooking anything.  My mom always bought a few different freshly baked breads for us to have on Christmas morning.  She would buy banana bread, pumpkin bread, and some other different varieties.   I love the idea of having bread for Christmas breakfast, because not only is it delicious, but there is no effort involved in the morning.
This Chocolate Peppermint Bread is absolutely amazing!  Seriously one of the best breads I have ever made, which is saying a lot.  I love the combination of the chocolate bread with the chocolate chunks and the peppermint flavor. The bread was also so moist and I loved the chocolate chunks and peppermint chips in every bite. I added some chocolate chips and peppermint chips on top to give it some more chocolate and peppermint flavor.  This bread is perfect for the holidays and would be a great breakfast for Christmas morning or great for a Christmas dessert.
My whole family loved this bread and we loved it so much that I plan on making it again for Christmas morning.  I will make it the day before and then we will have a delicious bread with great chocolate peppermint flavor for the next morning. I can’t wait for Christmas morning and can’t wait to have this bread again!

Chocolate Peppermint Bread

Chocolate Peppermint Bread


  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 teaspoon baking soda
  • 1 1/2 cups flour
  • 1/2 cup unsweetened cocoa powder
  • 1 cup sour cream
  • 1 cup chocolate chunks
  • 1 1/4 cups Andes Peppermint Crunch baking chips
  • 1/4 cup mini chocolate chips


  1. Preheat the oven to 350 degrees.
  2. Beat the butter and sugar until they are creamy. Then beat in the eggs and vanilla.
  3. Combine the baking soda, the flour, and the cocoa powder in a small bowl and slowly beat in the flour mixture to the butter mixture.
  4. Then stir in the sour cream, chocolate chunks, and 1 cup of the peppermint baking chips until combined.
  5. Pour the mixture into a greased 9x5 pan. Then sprinkle the mini chocolate chips and the additional peppermint baking chips on top of the batter.
  6. Bake for 1 hour to 1 hour and 10 minutes or until a toothpick inserted in the center comes out clean. Cool for 10-20 minutes in the pan and then remove and continue to cool on a wire cooling rack.

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