Chef Mitchell preparing Peppermint Mocha Bread
👨‍🍳 Expert Chef

Recipe by Mitchell

🎓 10+ Years Experience ⏰ 1000+ Recipes Created 🍽️ Culinary School Graduate

❤️ My Recipe Story

"I discovered the magic of peppermint mocha in a quaint café during the holiday season years ago. Inspired by that experience, I began experimenting with recipes, and after numerous trials, I perfected this Peppermint Mocha Bread. This recipe has become a staple in my household, bringing joy and warmth to our gatherings. Each bite evokes the festive spirit, making it a beloved treat during the holidays."

Chef Mitchell has over a decade of experience in American cuisine, specializing in desserts. He has created countless recipes, each reflecting his passion for food and creativity. His culinary journey began in a fine dining restaurant, and he soon discovered his love for baking and desserts, leading to a successful career as a dessert chef.

View All Mitchell's Recipes →
Delicious Peppermint Mocha Bread served on a plate

Why This Peppermint Mocha Bread Recipe Works

This Peppermint Mocha Bread recipe is a festive twist on traditional quick bread, combining the rich flavors of mocha and the refreshing taste of peppermint. The addition of chocolate chips and crushed peppermint candies enhances both flavor and texture, making every slice a delight. It's easy to make, and the ingredients come together quickly, perfect for busy holiday baking.

The key to achieving the perfect texture lies in the balance of wet and dry ingredients. The use of brewed coffee not only adds depth but also keeps the bread moist. Additionally, folding in chocolate chips adds a surprise element, while the peppermint glaze gives a beautiful finish and extra sweetness.

💡 Professional Tip

For the best flavor, use high-quality cocoa powder and brewed coffee. Allow the bread to cool completely before adding the glaze to ensure it adheres properly. If you're making this for a crowd, consider doubling the recipe, as it disappears quickly!

Frequently Asked Questions

Yes, you can make Peppermint Mocha Bread ahead of time. It stores well in an airtight container for up to three days at room temperature. For longer storage, you can refrigerate it for up to a week. Just be sure to wrap it tightly to prevent it from drying out. Reheat individual slices in the microwave or enjoy it cold.

If you don’t have cocoa powder, you can substitute it with carob powder for a different flavor profile. However, if you want to keep the chocolate taste, consider using unsweetened dark chocolate melted into the batter. Adjust the sugar content if using sweetened chocolate to balance the flavors.

To check if the Peppermint Mocha Bread is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, it’s ready. If the toothpick has wet batter, continue baking for a few more minutes, checking frequently to avoid overbaking.

Yes, Peppermint Mocha Bread freezes very well. Allow it to cool completely, then wrap it tightly in plastic wrap or aluminum foil before placing it in an airtight freezer bag. It can be frozen for up to 3 months. To thaw, simply leave it in the refrigerator overnight or on the counter for a few hours.

Peppermint Mocha Bread pairs beautifully with a cup of coffee or hot chocolate, enhancing its mocha flavor. You can also serve it with whipped cream or a scoop of vanilla ice cream for a decadent dessert. Consider adding fresh berries for a refreshing contrast to the sweetness.

In the fridge, Peppermint Mocha Bread will last for about a week when stored in an airtight container. Make sure to let it cool completely before refrigerating to prevent excess moisture buildup, which can make the bread soggy.

Absolutely! Peppermint Mocha Bread is great for making in advance. It actually tastes better after a day or two as the flavors meld together. Just store it in an airtight container at room temperature or in the refrigerator to keep it fresh until serving.

To reheat Peppermint Mocha Bread, slice it and microwave for about 15-20 seconds until warm. For a crispier texture, place slices in a toaster oven for a few minutes. This brings back the freshness and enhances the chocolate and peppermint flavors.

Recipe Troubleshooting Guide

✅

Too Dry

Problem: If your Peppermint Mocha Bread turns out too dry, it may be due to overbaking or not enough moisture in the batter.

Solution: To prevent dryness, always check for doneness a few minutes before the suggested baking time. If the bread is dry, consider adding a little additional coffee or a splash of milk next time to increase moisture.

✅

Not Crispy Enough

Problem: If the crust of your Peppermint Mocha Bread is not crispy, it may not have baked long enough or the oven temperature was too low.

Solution: Ensure your oven is fully preheated before baking. For a crispier crust, you can also try placing a small pan of water in the oven during baking to create steam.

✅

Overcooked

Problem: If your Peppermint Mocha Bread is overcooked, it may be dry and crumbly.

Prevention: To prevent overcooking in the future, keep an eye on the baking time and perform the toothpick test early. If you notice overcooking, serve with a spread like butter or cream cheese to add moisture.

✅

Undercooked Center

Problem: If you find that the center of your Peppermint Mocha Bread is undercooked, it is likely due to insufficient baking time.

Recovery: To recover, you can return the bread to the oven and bake for an additional 5-10 minutes. Cover the top with foil if it’s browning too quickly to allow the center to cook through.

✅

Burnt Exterior

Problem: If the exterior of your Peppermint Mocha Bread is burnt, it may be because the oven temperature was too high or the baking pan was too thin.

Prevention: Use an oven thermometer to ensure accuracy of your oven temperature. If using a dark-colored pan, consider lowering the temperature by 25°F to prevent burning.

✅

Flavor Balance

Too Sweet: If your Peppermint Mocha Bread is too sweet, you can balance it by adding a pinch of salt or serving it with a tangy cream cheese spread.

Too Salty: If it’s too salty, try pairing it with sweet toppings, like a drizzle of chocolate or caramel, to balance the flavors.

Bland: If the bread tastes bland, consider adding more peppermint extract or a pinch of espresso powder to enhance the flavor.

Fresh ingredients for Peppermint Mocha Bread

Essential Ingredients for Peppermint Mocha Bread

The key ingredients for Peppermint Mocha Bread include all-purpose flour, cocoa powder, and brewed coffee. These elements create the moist texture and rich chocolate flavor that defines this bread. The peppermint extract adds a refreshing contrast, making this dessert a holiday favorite.

Using high-quality cocoa powder and fresh peppermint extract is crucial for achieving the best flavor. The coffee should be brewed strong to ensure that its flavor stands out in the final product. Together, these ingredients create a harmonious blend that delights the senses.

Essential Ingredient Notes

  • All-Purpose Flour: Use a good quality all-purpose flour for the best structure and texture. Avoid using whole wheat flour as it may make the bread dense. Sifting the flour before measuring can help prevent clumps and ensure even mixing.
  • Cocoa Powder: Opt for unsweetened cocoa powder for a rich chocolate flavor without added sugar. Dutch-processed cocoa can provide a deeper color and smoother taste, perfect for baked goods like this bread.
  • Peppermint Extract: Choose pure peppermint extract for the best flavor. Artificial flavoring can taste synthetic and detract from the overall experience. Start with a smaller amount, as peppermint can be quite strong, and adjust to your preference.
Cooking process for Peppermint Mocha Bread

Step-by-Step Cooking Process

The cooking process for Peppermint Mocha Bread is straightforward and beginner-friendly. Start by mixing the dry ingredients separately from the wet to ensure an even distribution of flavors. Combining them gently will help maintain the bread's moisture.

The key to achieving the perfect loaf is to avoid overmixing the batter, which can lead to a dense texture. Once baked, let the bread cool completely before glazing to allow the flavors to settle and enhance the overall taste.

Key Technique for Perfect Peppermint Mocha Bread

The most important technique for Peppermint Mocha Bread is the careful mixing of the batter. Overmixing can lead to a tough loaf, so mix just until the ingredients are combined. Additionally, allowing the bread to cool before glazing helps the glaze adhere better, giving it a beautiful finish.

Peppermint Mocha Bread

Prep 15 min
Cook 45 min
Serves 6 servings
Level Easy

📋 Ingredients

Main Ingredients

  • 1 cup butter
    Room temperature
  • 1 cup powdered sugar
    For glaze
  • 2 tbsp milk
    For glaze

For the Sauce

  • 2 cups all-purpose flour
    For the bread
  • 1 cup sugar
    Sweetener
  • 1/2 cup unsweetened cocoa powder
    Chocolate flavor
  • 1 tsp baking powder
    Leavening agent
  • 1/2 tsp baking soda
    Leavening agent
  • 1/2 tsp salt
    Balance flavor
  • 1 cup brewed coffee, cooled
    For moisture and flavor
  • 1/2 cup vegetable oil
    For moisture
  • 2 large eggs
    Binding agent
  • 1 tsp vanilla extract
    Flavor enhancer
  • 1 tsp peppermint extract
    Delectable mint flavor
  • 1/2 cup chocolate chips
    For added sweetness
  • 1/4 cup crushed peppermint candies
    For topping

Instructions

  1. Preheat Oven

    Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.

  2. Mix Dry Ingredients

    In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

  3. Combine Wet Ingredients

    In another bowl, mix the brewed coffee, vegetable oil, eggs, vanilla extract, and peppermint extract.

  4. Combine Mixtures

    Pour the wet ingredients into the dry ingredients and stir until just combined.

  5. Add Chocolate Chips

    Fold in the chocolate chips and crushed peppermint candies.

  6. Bake the Bread

    Pour the batter into the prepared loaf pan and bake for 45 minutes or until a toothpick comes out clean.

  7. Cool the Bread

    Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack.

  8. Prepare Glaze

    In a small bowl, whisk together the powdered sugar and milk until smooth. Drizzle over the cooled bread.

Recipe Notes & Tips

Storage Tips

To keep Peppermint Mocha Bread fresh, store it in an airtight container at room temperature for up to three days. For extended storage, refrigerate it wrapped tightly for up to a week. Reheating individual slices before serving can enhance its flavor and texture.

Serving Suggestions

Serve Peppermint Mocha Bread sliced with a dusting of powdered sugar or a drizzle of melted chocolate on top. Pair it with whipped cream or vanilla ice cream for an indulgent dessert. It also complements a warm beverage like hot cocoa or coffee beautifully.

Recipe Variations

Feel free to experiment with the recipe by adding nuts, such as walnuts or pecans, for added crunch. You can also substitute half of the flour with almond flour for a gluten-free version. For a richer flavor, replace some of the coffee with espresso.