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Peppermint Bark Bread

Peppermint bark bread pairs a moist cocoa loaf studded with semisweet chocolate chips with a white chocolate drizzle and crushed peppermint. Bake it in a 9x5-inch loaf pan, then cool completely before adding the crisp peppermint topping.
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Prep Time 20 minutes
Cook Time 1 hour
cooling 15 minutes
Total Time 1 hour 35 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 372
Ingredients Equipment Method Notes

Ingredients
  

Make the bread
  • 1.75 cups all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 0.75 cup granulated sugar
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon fine salt
  • 2 eggs large
  • 0.75 cup buttermilk
  • 0.5 cup neutral oil such as canola
  • 0.5 teaspoon peppermint extract
  • 0.75 cup semisweet chocolate chips
Add the topping
  • 0.5 cup white chocolate chips
  • 0.25 cup peppermint candies crushed

Equipment

  • 1 9x5-inch loaf pan
  • 1 microwave

Method
 

Make the bread
  1. Heat the oven to 350°F.
  2. Grease a 9x5-inch loaf pan and line it with parchment paper, leaving overhang on the long sides.
  3. Whisk the flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large bowl.
  4. In a medium bowl, whisk the eggs, buttermilk, oil, and peppermint extract until combined.
  5. Pour the egg mixture into the dry ingredients and stir just until no dry streaks remain.
  6. Fold in the semisweet chocolate chips.
  7. Scrape the batter into the prepared pan and smooth the top.
  8. Bake for 55 to 65 minutes, until a toothpick inserted into the center comes out with a few moist crumbs; if it hits a melted chocolate chip, test another spot.
  9. Cool the bread in the pan for 15 minutes, then lift it out using the parchment and cool completely on a wire rack.
Add the topping
  1. Melt the white chocolate chips in a microwave-safe bowl in 20-second bursts, stirring between each, until smooth.
  2. Drizzle the melted white chocolate over the cooled bread.
  3. Sprinkle with the crushed peppermint candies.
  4. Let the topping set before slicing.

Notes

For the cleanest slices, let the loaf cool completely before adding the topping and slicing. Refrigerate in an airtight container for up to 5 days; freezing is fine. For a dairy-free variation, use dairy-free chocolate chips and a dairy-free buttermilk substitute.