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.
Ingredients
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)
Instructions
Preheat oven to 350°F (175°C). Spray a 9 x 5 x 3-inch loaf pan with nonstick spray and set aside.
In a medium bowl, whisk together flour, baking soda, salt, sugar, cocoa powder, and instant coffee granules.
In a stand mixer, beat sour cream, eggs, and melted butter on medium speed until smooth.
Gradually add dry ingredients to the wet mixture and mix just until combined.
Fold in white chocolate peppermint chips and chocolate chips.
Pour batter into prepared loaf pan and smooth the top. Sprinkle with crushed peppermint candies.
Bake for 50–55 minutes, or until a toothpick inserted in the center comes out mostly clean.
Cool in the pan for 10 minutes, then transfer to a wire rack.
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