Chef Emma Rodriguez - Holiday Baking Specialist
👨‍🍳 Holiday Baking Expert

Recipe by Mitchell

🎓 Pastry Arts Degree ⏰ 15+ Years Experience 🍽️ Seasonal Recipe Developer

❤️ My Recipe Story

"This recipe emerged from my quest to capture the essence of my favorite coffee shop's peppermint mocha in bread form. After many attempts, I found the perfect balance of chocolate, coffee, and peppermint that makes this loaf irresistible during the holiday season."

Emma specializes in creating festive baked goods that bring joy to holiday celebrations. She's passionate about combining classic flavors in new ways while maintaining the comforting, homemade quality that makes seasonal baking special.

View All Mitchell's Recipes →
Sliced peppermint mocha bread with glossy chocolate drizzle and crushed red and white peppermint candies, showing moist chocolate interior with festive presentation

The Secret to Perfect Mocha Bread

The key to exceptional peppermint mocha bread lies in balancing three distinct flavors: rich chocolate, bold coffee, and refreshing peppermint. Using strong brewed coffee enhances the chocolate without making the bread taste like coffee, while quality cocoa powder provides deep chocolate flavor throughout.

Peppermint extract should be measured carefully - too much can be overwhelming, while too little gets lost among the chocolate and coffee. The crushed peppermint topping adds visual appeal and provides bursts of minty sweetness in every bite.

💡 Professional Tip

Use room temperature ingredients for better mixing and a more even crumb. Cool the brewed coffee completely before adding to prevent cooking the eggs prematurely.

Frequently Asked Questions

Yes, replace the coffee with an equal amount of whole milk or buttermilk. The bread will still be delicious but won't have the mocha depth of flavor.

Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. The bread also freezes beautifully for up to 3 months.

Absolutely! Crush candy canes in a food processor or place in a sealed bag and crush with a rolling pin. They provide the same festive look and minty flavor.

Overmixing the batter develops gluten and creates a dense texture. Fold ingredients just until combined, and don't worry about small lumps in the batter.

Yes, divide batter among 12 muffin cups and bake at 350°F for 20-25 minutes. They're perfect for holiday breakfast gatherings.

Insert a toothpick in the center - it should come out with a few moist crumbs but no wet batter. The top should spring back when lightly touched.

Definitely! Fold in 1/2 to 3/4 cup of chocolate chips before baking for extra chocolate indulgence throughout the bread.

You can omit it for a pure mocha bread, or substitute with vanilla extract and add crushed peppermint candies to the batter for minty flavor.

Recipe Troubleshooting Guide

✅

Sunken Center

Problem: Bread sinks in the middle after baking

Solution: Don't open oven door during first 40 minutes of baking. Ensure oven temperature is accurate with an oven thermometer.

✅

Dry Texture

Problem: Bread turns out dry instead of moist

Solution: Don't overbake - check at 50 minutes. Measure flour correctly by spooning into cup and leveling, not scooping. Store properly in airtight container.

✅

Bitter Taste

Problem: Bread tastes too bitter

Prevention: Use Dutch-process cocoa for milder flavor, or reduce cocoa slightly and increase sugar by 2 tablespoons.

✅

Peppermint Too Strong

Problem: Overwhelming peppermint flavor

Recovery: Reduce peppermint extract to 1/2 teaspoon. You can always add more crushed peppermint on top for visual appeal without extra flavor.

✅

Chocolate Drizzle Won't Set

Problem: Chocolate topping stays too soft

Prevention: Ensure bread is completely cool before drizzling. Refrigerate for 10-15 minutes after adding chocolate to help it set.

✅

Flavor Balance Issues

Too Sweet: Add a pinch of espresso powder or increase coffee strength

Too Salty: Reduce salt to 1/2 teaspoon next time

Bland: Increase peppermint extract to 1 1/2 teaspoons and add more crushed peppermint on top

Overhead view of peppermint mocha bread ingredients including flour, cocoa powder, eggs, coffee, peppermint extract, and crushed candy canes on marble counter

Choosing Quality Ingredients

High-quality cocoa powder makes a significant difference in this recipe. Dutch-process cocoa provides a smoother, less acidic chocolate flavor, while natural cocoa offers more intense chocolate notes. Either works beautifully depending on your preference.

Freshly brewed coffee brings out the chocolate's depth. Use a medium to dark roast for best results. The coffee should be strong but not overpowering - about double the strength of regular drinking coffee works perfectly.

Essential Ingredient Notes

  • Cocoa Powder: Choose unsweetened cocoa powder with at least 20% cocoa butter for richest flavor. Sift if lumpy for smooth batter.
  • Peppermint Extract: Pure peppermint extract provides better flavor than imitation. A little goes a long way - start with recommended amount and adjust to taste.
  • Coffee: Use cooled freshly brewed coffee for best flavor. Instant coffee dissolved in hot water works in a pinch - use 2 tablespoons instant in 1/2 cup hot water.
Peppermint mocha bread baking in loaf pan with risen, crackled top, showing proper texture and color during baking process

Perfecting the Baking Process

Proper mixing technique ensures tender, moist bread. Mix dry ingredients thoroughly to distribute leavening agents evenly, then combine wet ingredients separately. When folding together, mix just until no dry flour remains - overmixing develops gluten and creates tough texture.

Oven temperature accuracy is crucial for even baking. Use an oven thermometer to verify temperature, and rotate the pan halfway through baking if your oven has hot spots. The bread is done when it springs back when touched and passes the toothpick test.

The Fold Technique

Use a rubber spatula to gently fold wet into dry ingredients with broad strokes from bottom to top. Stop as soon as ingredients are combined - some small lumps are perfectly fine.

Peppermint Mocha Bread

Prep 15 min
Cook 50 min
Serves 10 servings
Level Easy

📋 Ingredients

For the Bread

  • 85g dark chocolate chips
    Semi-sweet or dark chocolate works best
  • 30ml heavy cream
    Makes chocolate smooth and glossy
  • 60g crushed peppermint candies
    Candy canes work perfectly

For the Topping

  • 280g all-purpose flour
    Spoon and level for accuracy
  • 75g unsweetened cocoa powder
    Sift if lumpy
  • 200g granulated sugar
    Provides sweetness and moisture
  • 10g baking powder
    Ensure it's fresh for best rise
  • 2.5g baking soda
    Works with cocoa for leavening
  • 5g salt
    Enhances chocolate flavor
  • 240ml whole milk
    Room temperature preferred
  • 120ml strong brewed coffee, cooled
    Enhances chocolate depth
  • 120ml vegetable oil
    Keeps bread moist
  • 2 large eggs
    Room temperature for better mixing
  • 5ml vanilla extract
    Pure vanilla recommended
  • 5ml peppermint extract
    Pure extract for best flavor
  • 115g unsalted butter, melted
    Cool slightly before adding

Instructions

  1. Prepare Pan and Oven

    Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper, leaving overhang on sides for easy removal.

  2. Mix Dry Ingredients

    In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined and no lumps remain.

  3. Combine Wet Ingredients

    In a separate bowl, whisk together milk, cooled coffee, vegetable oil, eggs, vanilla extract, peppermint extract, and melted butter until smooth and well blended.

  4. Make Batter

    Pour wet ingredients into dry ingredients and fold gently with a spatula until just combined. Do not overmix - some small lumps are okay. The batter will be thick but pourable.

  5. Bake

    Pour batter into prepared loaf pan and smooth the top. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. Let cool in pan for 15 minutes, then transfer to wire rack.

  6. Make Chocolate Drizzle

    Melt chocolate chips with heavy cream in microwave in 20-second intervals, stirring between each, until smooth. Drizzle over cooled bread and immediately sprinkle with crushed peppermint candies.

Recipe Notes & Tips

Storage

Store covered at room temperature for up to 3 days, or wrap tightly and refrigerate for up to 5 days. The bread freezes beautifully for up to 3 months - wrap in plastic wrap, then foil.

Serving Suggestions

Serve at room temperature or slightly warmed. Delicious with coffee, hot chocolate, or a glass of cold milk. Makes excellent holiday breakfast or dessert.

Variations

Add 1/2 cup chocolate chips to the batter for extra chocolate. Try white chocolate drizzle instead of dark chocolate. Substitute orange extract for peppermint for a chocolate orange version.