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Peppermint Mocha Bread Recipe

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4.4 from 2 reviews

This Peppermint Mocha Bread is a delightful holiday treat combining rich cocoa, instant coffee, and festive white chocolate peppermint chips. Moist and flavorful with a perfect balance of sweetness and a hint of peppermint, it’s finished with a drizzle of fudge sauce and crushed peppermint for a truly indulgent experience. Perfect for coffee lovers and holiday gatherings alike.

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

  • 1 cup white chocolate peppermint baking chips
  • 1/2 cup chocolate chips
  • Crushed peppermint for topping
  • Fudge sauce for drizzling

Instructions

  1. Prepare the pan: Spray your 9 x 5 x 3-inch loaf pan with a nonstick baking spray to ensure easy removal of the bread after baking.
  2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, salt, sugar, cocoa, and instant coffee granules until well combined.
  3. Combine wet ingredients: In the bowl of a stand mixer, add the sour cream, lightly beaten eggs, and melted butter. Mix on medium speed until the mixture is smooth and thoroughly combined.
  4. Incorporate dry into wet: Gradually add the dry ingredients to the wet mixture, mixing on medium speed until just combined and a uniform batter forms.
  5. Add chocolate chips: Gently fold in the white chocolate peppermint baking chips and regular chocolate chips to distribute them evenly throughout the batter.
  6. Pour and top: Pour the batter into the prepared loaf pan and evenly top with crushed peppermint pieces for added festive flavor and crunch.
  7. Bake: 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 into the center comes out clean.
  8. Cool in pan: Remove the bread from the oven and allow it to cool in the pan for 10 minutes to help it set.
  9. Cool completely: Carefully remove the bread from the pan and transfer it to a wire rack to cool completely, preventing sogginess from trapped steam.
  10. Finish and serve: Drizzle the cooled bread with fudge sauce and sprinkle more crushed peppermint on top before slicing and serving.

Notes

  • Ensure eggs are at room temperature to help create a smooth, even batter.
  • If you don’t have white chocolate peppermint baking chips, chopped white chocolate with peppermint extract can be used as a substitute.
  • Instant coffee granules intensify the mocha flavor; adjust the quantity to your taste preference.
  • Storage: Keep bread covered at room temperature for up to 3 days or refrigerate for up to a week.
  • For an extra festive presentation, consider adding a dusting of powdered sugar just before serving.

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