Festive Peppermint Mocha Bread
A delightful holiday treat that blends rich cocoa and refreshing peppermint for a comforting indulgence.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Perfect for achieving a tender crumb
- ½ teaspoon baking soda Helps your bread rise to fluffy perfection
- ¼ teaspoon salt Enhances the flavors of the sweet ingredients
- 1 cup granulated sugar For a sweet and delightful balance
- ½ cup baking cocoa Contributes a rich, chocolatey taste
- ¼ cup instant coffee granules Adds a delicious depth of flavor
Wet Ingredients
- 1¼ cups sour cream Provides moistness and a tangy flavor
- 2 large eggs Binding the ingredients together
- ⅓ cup melted butter Yields a creamy texture
Add-ins and Toppings
- 1 cup white chocolate peppermint chips Delivering sweet, festive flair
- ½ cup semi-sweet chocolate chips Enhancing the cocoa richness
- 4 tablespoons hot fudge sauce (optional topping) For a luxurious drizzle
- 1 piece crushed candy cane (optional garnish) For that extra holiday touch
- Non-stick spray For greasing the pan
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with non-stick spray.
- In a medium bowl, whisk together the flour, salt, baking soda, granulated sugar, cocoa powder, and instant coffee granules.
- In a separate large bowl, mix the sour cream, eggs, and melted butter until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring gently.
- Fold in the peppermint chips and semi-sweet chocolate chips.
- Pour the batter into the greased loaf pan, smoothing the top.
Baking
- Bake for 50–55 minutes, or until a toothpick comes out clean.
- Allow to cool for 10 minutes before transferring to a wire rack.
Serving
- Optionally, drizzle with hot fudge sauce and sprinkle with crushed candy canes.
Notes
Make sure to measure your ingredients accurately. Allow your bread to cool slightly before slicing to maintain its moistness.