Peppermint Chocolate Bread Recipe

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If you have a chocolate and mint fan in your life, then this Peppermint Chocolate bread will make a perfect gift. (Or treat for yourself!)

I’m all about the food gifts this time of year. You can make them such a personal affair for each person you give something to. Baking for a person based on their personal tastes and preferences is always a labor of love and what better time than the holidays to do just that?

A peppermint Chocolate bread Loaf sits in the bread pan it was baked in.

I made this Clean Eating Mint Chocolate Mini Loaf after making my Mint Chocolate Chips. They were sitting there in a big jar staring at me from the fridge and I knew I couldn’t let that slide. Something had to be done. So out came my mini loaf pans and in went the mint chocolate chips. Such an amazing combination. I’m sure a few of my friends will agree this Christmas!

Can You Make This In A Standing Mixer?

You can! Keep it to a medium speed while mixing and simply let the machine to all the stirring for you. First mix the dry, then let the machine mix in all the wet ingredients.

Recipe Variations For Chocolate Peppermint Bread

You can add whatever you like to this recipe. Here are a few suggestions:

  • Crushed candy cane or peppermint candies
  • Vanilla extract – About 1 teaspoon
  • Regular chocolate chips – This tones down the level of peppermint flavor. But you can offset that by doubling up on the amount of extract used.
  • After baking and cooling, drizzle a bit of caramel sauce over the top just before serving.
  • Sprinkle on some extra chocolate chips at serving.

About The Ingredients

Whole wheat pastry flour – This can be hard to find in some areas. If you can’t find it, a more widely available flour (and the next best thing) is White Whole Wheat Flour. Most stores seem to carry this.

Baking soda – Make sure it’s fresh.

Salt – You can use any salt you normally bake with. I used pink Himalayan salt.

Unsweetened cocoa powder – If you prefer, you can use unsweetened cacao powder instead.

Mint chocolate chips – Here is the recipe. Or you can use store-bought chocolate chips without mint. The bread won’t be as minty, but it will still be yummy.

Large egg – Best used at room temperature.

Honey – Any type will work. You can even use maple syrup if you prefer, but the finished bread won’t taste as sweet if you do.

Oil – Any light-flavored oil will work here. I used coconut oil in liquid state.

Milk – Any kind except coconut milk.

Peppermint extract – If you use regular chocolate chips, you may want to double the measurement on this.

How To Make Peppermint Chocolate Bread

Preheat oven to 350 F.

In a large mixing bowl, combine all the dry ingredients including the chocolate chips.

In a separate medium mixing bowl, combine all the wet ingredients, and whisk well to combine.

Combine the wet and dry ingredients and stir gently with a wooden spoon until well mixed.

Pour batter into three mini loaf pans and place those loaf pans on a cookie sheet. You can use a large, single, prepared loaf pan, but you may have to adjust the baking time.

Bake for approximately 30 minutes or until a toothpick or knife inserted in the center of the loaves pulls out clean.

Remove from oven and allow to cool on a wire rack. Remove from pans, place in a food-safe container, and store in the refrigerator.

Recipe Supplies

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More Healthy Sweet Bread Recipes

Peppermint Chocolate Bread Recipe Card

Copyright Information For The Gracious Pantry
Clean Eating Mint Chocolate Mini Loaves Recipe

Peppermint Chocolate Bread Recipe

These mini loaves make fabulous food gifts for the holidays or special occasions!
No ratings yet
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 3 mini loaves
Calories: 925kcal
Author: The Gracious Pantry

Ingredients

  • cups whole wheat pastry flour
  • 2 tsp. baking soda
  • ¼ tsp. sea salt
  • ½ cup unsweetened cocoa powder
  • 1 cup mint chocolate chips (see recipe link)
  • 1 large egg
  • ½ cup honey
  • ¼ cup oil
  • ½ cup milk (any kind except coconut milk)
  • ½ tsp. peppermint extract

Instructions

  • Preheat oven to 350 F.
  • In a large mixing bowl, combine all the dry ingredients including the chocolate chips.
  • In a separate medium mixing bowl, combine all the wet ingredients, whisking well to combine.
  • Combine the wet and dry ingredients and stir gently with a wooden spoon until well mixed.
  • Pour the batter into three mini loaf pans and place those loaf pans on a cookie sheet.
  • Bake for approximately 30 minutes or until a knife inserted in the center of the loaves pulls out clean.
  • Remove from oven and allow to cool. Remove from pans, place in a food-safe container and store in the refrigerator.

Notes

Please note that the nutrition data is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 1mini loaf | Calories: 925kcal | Carbohydrates: 141g | Protein: 17g | Fat: 39g | Saturated Fat: 12g | Cholesterol: 75mg | Sodium: 1146mg | Potassium: 542mg | Fiber: 12g | Sugar: 86g | Vitamin A: 290IU | Vitamin C: 0.7mg | Calcium: 167mg | Iron: 5.4mg
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2 Comments

  1. CakePants says:

    This looks wonderful! I love mint and chocolate together but have never had it in bread/loaf form. I’m also a big fan of giving edible gifts at the holidays.

    1. The Gracious Pantry says:

      CakePants – Thanks! I’ve already given one as a gift this season and it was a huge hit!

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