Peppermint Mocha Bread

If there’s one thing I’ve learned after years of cooking for busy weeks and even busier seasons, it’s this: sometimes you just need a baked good that feels like a deep breath. 💛 Peppermint Mocha Bread is exactly that kind of recipe. Warm, chocolatey, kissed with coffee, and finished with peppermint goodness, it’s the kind of treat that makes your kitchen smell like a cozy café without requiring a barista apron or a free afternoon.

This is the loaf I reach for when life feels loud—during the holidays, yes, but also on those random Tuesdays when you want something comforting with your coffee. It’s rich but not fussy, indulgent but still approachable. And best of all? It comes together with pantry staples and one bowl (okay, plus a mixer, but still easy).

If you love baking that feels special without being stressful, this Peppermint Mocha Bread is about to earn a permanent spot in your recipe box.

Why You’ll Love This Peppermint Mocha Bread

Let me count the ways—because there are plenty.

First, the flavor combo is pure magic. Chocolate and coffee bring that deep mocha richness, while peppermint adds just enough freshness to keep things balanced. It’s festive without screaming “holiday-only,” which means you’ll want to bake it more than once a year.

Second, the texture is everything you want in a quick bread. Thanks to sour cream and butter, this loaf stays moist, tender, and perfectly sliceable. No dry crumbs. No sad leftovers.

And finally, it’s easy. This Peppermint Mocha Bread doesn’t require yeast, fancy techniques, or hours in the kitchen. It’s a mix, pour, bake situation—exactly how I like my baking on busy days.

Ingredients You’ll Need (Nothing Fancy, Promise)

Here’s what goes into this cozy loaf and why each ingredient matters:

• All-purpose flour – Your reliable base for structure and softness.
• Baking soda – Helps the bread rise and keeps it light.
• Salt – Just a little, but it makes all the flavors pop.
• Sugar – Sweetness is non-negotiable in a treat like this.
• Baking cocoa – This is where that rich chocolate flavor starts.
• Instant coffee granules – The mocha magic maker. It deepens the chocolate flavor without tasting overly “coffee-forward.”
• Sour cream – My secret weapon for moist, tender quick breads.
• Eggs (room temperature) – They help bind everything together smoothly.
• Unsalted butter – Richness without overpowering saltiness.
• White chocolate peppermint baking chips – Sweet, creamy, and festive.
• Chocolate chips – Because more chocolate is always the right choice.
• Crushed peppermint (optional topping) – Adds crunch and extra cheer.
• Fudge sauce (for finishing) – Totally optional, but highly encouraged.

Refer to the recipe card below for exact ingredient measurements and full nutritional information.

How to Make Peppermint Mocha Bread (Step-by-Step)

This recipe is straightforward, stress-free, and very forgiving—perfect if baking isn’t your love language but chocolate definitely is.

1. Prep Your Pan and Oven

Set your oven to 350°F. Spray a 9 x 5 x 3-inch loaf pan generously with nonstick spray and set it aside. This little step saves big frustration later.

2. Mix the Dry Ingredients

In a medium bowl, whisk together:

• Flour
• Baking soda
• Sugar
• Baking cocoa
• Salt

Give it a good whisk so everything is evenly combined. No cocoa clumps allowed.

3. Beat the Wet Ingredients

In a stand mixer, add the sour cream, room-temperature eggs, and butter. Beat on medium speed until the mixture looks smooth and creamy. This step helps create that soft, bakery-style crumb.

4. Combine Wet and Dry

Slowly add the dry ingredients into the wet mixture. Mix on medium speed just until everything is combined. Don’t overmix here—think gentle and calm, not aggressive.

5. Fold in the Good Stuff

Using a spatula, fold in the white chocolate peppermint baking chips and the chocolate chips. This is where the bread really starts to feel exciting.

6. Fill the Pan

Pour the batter into your prepared loaf pan and smooth the top. Sprinkle crushed peppermint over the batter if you’re feeling festive (I usually am).

7. Bake

Place the pan in the oven and bake for 50–55 minutes. A toothpick inserted into the center should come out mostly clean, with just a few moist crumbs.

8. Cool and Finish

Let the bread cool in the pan for 10 minutes, then carefully remove it and transfer to a wire rack. Drizzle with fudge sauce and add more crushed peppermint if you like. Let it cool completely before slicing—if you can wait that long.

Tips for the Best Peppermint Mocha Bread

• Room temperature eggs matter. They mix more evenly and help prevent a dense loaf.
• Don’t overbake. If the top starts browning too quickly, loosely cover it with foil for the last 10 minutes.
• Instant coffee only. Brewed coffee adds too much liquid; granules give you flavor without messing with the texture.
• Too thick? If your batter feels extra thick, that’s okay. This bread is meant to be rich and hearty.

And remember—if your fudge drizzle looks messy, congratulations. You’ve made it correctly.

A Little Story From My Kitchen

I first made this Peppermint Mocha Bread during one of those weeks where everything felt like it needed to happen at once. School events, work deadlines, and a fridge that looked suspiciously empty. I wanted something homemade but didn’t have the energy for anything complicated.

This loaf saved the day.

It filled the house with the smell of chocolate and coffee, and suddenly the chaos felt quieter. We sliced it warm, stood around the counter, and for ten minutes, life felt manageable again. That’s the kind of recipe I love sharing—the ones that give you comfort, not just calories.

FAQs About Peppermint Mocha Bread

A Cozy Ending Worth Baking Again

There’s something deeply comforting about baking a loaf of Peppermint Mocha Bread and knowing it will bring a little joy to your day—or someone else’s. It’s rich without being overwhelming, festive without being complicated, and simple enough to make even when life is busy.

Whether you bake it for the holidays, a weekend treat, or just because you need something sweet and familiar, this Peppermint Mocha Bread delivers every time. And if your kitchen smells like a cozy coffee shop afterward? That’s just a bonus.

If You’re in the Mood for More Cozy Treats…

If this Peppermint Mocha Bread has you feeling all warm and festive, you’re in the perfect place to keep that cozy baking vibe going. Before you wrap up for the day, here are a few reader-favorite treats that pair beautifully with this loaf and are just as comforting and fun to make:

• If chocolate and peppermint are your love language, you’ll adore Peppermint Swirl Fudge — rich, creamy, and perfect for holiday gifting (or sneaky fridge snacking).
• When you want something sweet without turning the oven back on, No-Bake Christmas Peppermint Pie is cool, dreamy, and wonderfully stress-free.
• For a cozy cookie moment with your coffee, Eggnog Cookies bring soft texture, gentle spice, and all the nostalgic holiday flavor.
• And if you’re building a full festive baking lineup, Classic Christmas Bread is a timeless favorite that makes your kitchen smell like pure holiday magic.

Each of these recipes keeps that homemade, comforting feeling alive—perfect for slowing down, savoring the season, and sharing something sweet with the people you love.

Peppermint Mocha Bread

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• Author: Mounia
• Total Time: 1 hour 10 minutes
• Yield: 1 loaf (about 10 slices) 1x

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Description

This cozy Peppermint Mocha Bread is rich, moist, and packed with chocolate, coffee, and festive peppermint flavor. Perfect for holiday mornings, dessert, or gifting, this easy quick bread feels like a warm coffeehouse treat made right at home.

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Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon salt

• 1 cup granulated sugar

• ⅓ cup baking cocoa

• 1 tablespoon instant coffee granules

• 1 cup sour cream

• 2 large eggs, room temperature

• ½ cup unsalted butter, melted

• 1 cup white chocolate peppermint baking chips

• ½ cup semi-sweet chocolate chips

• Crushed peppermint candies, for topping

• Chocolate fudge sauce, for drizzling (optional)

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Instructions

1. Preheat oven to 350°F (175°C). Spray a 9 x 5 x 3-inch loaf pan with nonstick spray and set aside.

2. In a medium bowl, whisk together flour, baking soda, salt, sugar, cocoa powder, and instant coffee granules.

3. In a stand mixer, beat sour cream, eggs, and melted butter on medium speed until smooth.

4. Gradually add dry ingredients to the wet mixture and mix just until combined.

5. Fold in white chocolate peppermint chips and chocolate chips.

6. Pour batter into prepared loaf pan and smooth the top. Sprinkle with crushed peppermint candies.

7. Bake for 50–55 minutes, or until a toothpick inserted in the center comes out mostly clean.

8. Cool in the pan for 10 minutes, then transfer to a wire rack.

9. Drizzle with chocolate fudge sauce and extra crushed peppermint before serving, if desired.

Notes

Do not overmix the batter to keep the bread tender.

If the top browns too quickly, loosely cover with foil during the last 10 minutes.

Bread tastes even better the next day and freezes well for up to 2 months.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 Slice
• Calories: 320 kcal
• Sugar: 28 g
• Sodium: 210 mg
• Fat: 15 g
• Saturated Fat: 9 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 42 g
• Fiber: 3 g
• Protein: 5 g
• Cholesterol: 65 mg