This Peppermint Brownie Bread is a rich and fudgy quick bread that is packed with chocolatey goodness with a refreshing hint of mint. It’s based on my popular brownie bread recipe but gets a festive upgrade with Andes Crème de Menthe baking chips. Perfect for holiday mornings, gifting, or a cozy treat with coffee, this loaf is both indulgent and easy to make. And if you love peppermint as much as I do, don’t miss my Peppermint Brownies and other peppermint recipes for the season!
Ingredients & Substitutions
- Chocolate Chips: I used milk chocolate chips in this bread for extra sweetness and a smooth chocolate flavor. You can substitute semi-sweet chocolate chips if you prefer a slightly less sweet loaf.
- Cocoa Powder: I used Dutch-processed cocoa powder for a rich, dark chocolate color and flavor. Regular unsweetened cocoa powder works too, but the bread will be slightly lighter in color and less intense in chocolate flavor.
- Eggs: Be sure your eggs are at room temperature before mixing with the sugar to ensure a smooth, fluffy batter. Out of eggs? Check out some egg substitutes.
- Oil: Vegetable oil keeps the bread moist and tender. Canola oil or light olive oil can also be used.
- Andes Crème de Menthe Baking Chips: Split between the batter and topping for a refreshing minty chocolate flavor. You can also use other mint chocolate chips or chopped mint candies.
- Water: Adds moisture to keep the batter easy to pour and ensures a soft, fudgy loaf. Some folk use coffee here as it enhances chocolate!
FAQs
Can I make the batter ahead of time?
Yes! You can prepare the batter, cover it, and refrigerate it for up to 24 hours. Stir gently before baking.
How do I know when the bread is done?
Check with a toothpick: it should come out with a few moist crumbs but no wet batter. Err on the side of underbaking to keep the bread fudgy.
Can I use different mint chips?
Yes! Any chocolate-mint baking chips or chopped mint chocolate candies can be substituted.
Will this bread stay fudgy?
Yes, just avoid overbaking. Start checking at 75 minutes and remove from the oven once no wet batter remains.
Can I bake this in a different pan?
Yes! A 9×5-inch loaf pan is ideal, but you can also use an 8 or 9-inch square or round baking dish. Baking time may vary: a larger pan may bake faster, while a smaller pan may take longer. Check with a toothpick for doneness.
Serving Ideas
- Serve warm with coffee or hot cocoa for a festive Peppermint Brownie Bread breakfast.
- Top a slice with mint chocolate chip ice cream (or your favorite no-churn ice cream) for a decadent dessert.
- Spread a thin layer of chocolate ganache or whipped cream for an indulgent snack.
- Slice, wrap in festive paper, and gift this Peppermint Brownie Bread to friends and neighbors as a holiday treat. I would gladly accept a delicious gift like this!
How to Store Peppermint Brownie Bread
Room Temperature: Keep completely cooled bread in an airtight container for up to 3 days.
Refrigerator: (Not recommended, as it can dry out the bread faster.) Wrap tightly in plastic wrap or foil and store up to 1 week.
Freezer: Wrap in plastic wrap and then foil or a freezer-safe bag. Freeze up to 2 to 3 months. Thaw at room temperature before serving.
Peppermint Brownie Bread
Ingredients
- 1 cup (168 g) milk chocolate chips
- 1 ¼ cups (156 g) all-purpose flour
- ½ cup (59 g) Dutch-processed cocoa powder
- ¼ teaspoon baking soda
- 1 teaspoon kosher salt
- 3 large eggs, room temperature
- 1 ¼ cups (250 g) granulated sugar
- ½ cup (109 g) vegetable oil
- ¾ cup water
- 1 bag (10 ounces) Andes Crème de Menthe baking chips, divided
Instructions
- Preheat the oven to 325°F. Spray a 9×5-inch metal loaf pan with nonstick cooking spray and set aside.
- To a medium microwave-safe bowl, add the milk chocolate chips. Microwave in 30-second intervals, stirring after each, until smooth and melted. Set aside to cool slightly.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and kosher salt.
- In the bowl of a stand mixer fitted with a paddle attachment, add the eggs and granulated sugar. Beat on medium-high speed until the mixture is light and fluffy, about 5 minutes.
- Reduce the mixer speed to low. Add the melted chocolate, vegetable oil, and water. Mix until fully combined and smooth.
- Gradually add the dry ingredients to the wet mixture, mixing just until no lumps remain.
- Remove the bowl from the mixer. Fold in 1 cup of Andes Crème de Menthe baking chips. Reserve the rest of the baking chips for the topping.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 85-90 minutes*, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
- Allow the bread to cool in the pan for about 15 minutes, then transfer to a wire rack. While the bread is still slightly warm, melt the remaining Andes chips in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.
- Spread or drizzle the melted chips over the top of the loaf. Let the topping set as the bread cools completely.
Notes
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
What the Test Kitchen had to say about this recipe:
Autumn
Rich, fudgy, and full of mint chocolate flavor? Yes, please! I love it!
Elizabeth
I loved the brownie bread, so I knew this would be delicious, too (especially if you like the chocolate mint combo).
Stephanie
This is easy to make and perfect for the holidays.
Bella
The bread is soft, moist, chocolatey, and I love the Andes baking chips in there!
