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This Chocolate Peppermint Loaf Cake is moist, tender, and topped with a luscious glaze and crushed candy cane dust. It’s the perfect centerpiece for any holiday gathering.

There’s something truly magical about the combination of chocolate and peppermint, especially during the holiday season. The rich, velvety depth of chocolate paired with the cool, refreshing notes of peppermint creates a flavor harmony that’s impossible to resist.

These are words I honestly never expected to say! Why? Well, I’m not a huge peppermint lover. (Shocking I know! Who doesn’t like peppermint?) Truthfully, that may be slightly understated…I don’t like peppermint at all!

Now before you go running away…WAIT! I’m about to redeem myself. How does one do that? Well, she makes a tender moist double chocolate chip loaf cake with the most irresistible creamy chocolate icing and then ever so lightly sprinkles the top with peppermint dust! (It’s like Sugar Plum Fairy dust friends!)

Y’all! The peppermint on this loaf cake is so beautifully subtle. It will remind you of eating a delightfully luscious Andes after dinner mint. Only instead of just a tiny little nibble, leaving you wanting another green foiled wrapped treat…you get an entire slice of loaf cake!!!

You can make this recipe as a single large loaf, or four mini loaves and share with friends and neighbors this holiday season! I’ll let you decide! (Just remember, Santa likes it when you share! That’s all I’m gonna say!)

Let’s gather the ingredients

For the bread

• 1 stick of butter, (1/2 cup) softened
• 1/3 cup granulated sugar
• 2/3 cup brown sugar
• 3 eggs
• 1 1/3 cups all-purpose flour
• 2/3 cup cocoa powder
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon espresso powder
• 3/4 cup milk, whole or 2%
• 1/2 cup semi-sweet chocolate chips
• Pinch of salt

For the Frosting

• 1/4 cup melted butter
• 1/4 cup cocoa powder
• 2 cups powdered sugar
• 1/3 cup milk
• 1 teaspoon vanilla extract
• 4 Tablespoons of Peppermint Dust or Crushed Peppermint. I prefer the dust for lighter hints of flavor.

Chocolate Chip Loaf Cake Batter

Preheat the oven to 350°(F). Line one standard sized loaf pan with parchment paper or 4 small loaf pans with parchment paper. Set aside while you make the batter for the chocolate loaf.

TIP: I suggest spraying each bread pan with non-stick baking spray before lining it with parchment paper. It may seem redundant to do both. However, I find that the parchment paper sticks to the cooking spray, making it easier to line the pans.

In the bowl of your mixer, with the paddle attachment, add softened butter, brown sugar, and granulated sugar. Cream together at medium speed.

Add in flour, baking soda, baking powder, espresso powder, salt and cocoa powder. Mix until well blended.

Add in the eggs, one at a time. Scrapping the bowl down occasionally.

With the mixer at low speed, slowly add in the milk.

Make sure to scrape down the sides and bottom of the bowl to incorporate all the ingredients.

The batter should be smooth, creamy, and thick.

TIP: Be careful not to over mix the batter. Over-mixing can cause cake batter to fall during baking as the extra air bubbles pop.

Pour the cake batter into the parchment-lined loaf pan, or pans.

Baking Chocolate Loaves

Bake your single regular chocolate loaf for 50–60 minutes, or 25–30 minutes for mini loaves, or until a toothpick comes out clean from the center, or the center springs back when lightly pressed.

A word of caution, because of the dark color of this bread, it may look done but will still be gooey in the center, so be patient and test it for doneness!

TIP: If making mini loaves, place the loaf pans on a large baking sheet to make it easier to move the loaves in and out of the oven.

Remove the loaf, or loaves, from the oven, and place on a cooling rack. Let the bread cool completely!

Silky Creamy Chocolate Frosting

While that beautiful chocolate loaf, or those four mini loaves, are cooling, let’s make the amazing frosting for this chocolate bread.

In a medium bowl, combine the melted butter and cocoa powder until smooth. Add the milk and vanilla. Once it is all incorporated, add the powdered sugar, a little at a time, until it reaches your desired consistency. It should be thin enough to pour over the top of the loaf. If it is too thick add a little extra milk a little at a time, until you can drizzle it.

Place parchment paper under your cooling rack and drizzle the chocolate icing over the top of the loaf cake, or the mini-loaves.

Sprinkle the top of each coated loaf with peppermint dust. Let the frosting set until firm.

Slice and enjoy! I love this bread with a cup of hot chocolate or milk! Santa’s preferred drinks during the holiday season are always a must! By the way…I’m pretty sure Santa would L.O.V.E. a slice of this bread instead of cookies this year! I know the Santa at this Nest would!

Helpful storing and serving tips!

Store the bread wrapped in plastic wrap on the counter, or in the refrigerator for up to 3 days.

I love to give this bread as a gift to friends and neighbors. It fits perfectly in a clear cello bag and tie it off with a pretty holiday ribbon! This is a gift anyone would love to receive. (They’re probably going to want more than one mini loaf…but that’s a teeny little problem, in the scope of gift giving!)

TIP: You can bake the chocolate bread ahead of time, and before frosting, wrap and freeze it for up to 3 months. Thaw the bread, frost, and sprinkle with peppermint. This is a great make-ahead gift.

Favorite Holiday Treat Gift Recipes

• Easy Crock-Pot Chocolate Pecan Turtles
• Homemade Caramel Candy
• Grandpa’s Scrabble Mix (aka Chex Mix)
• Crock-pot Peanut Clusters
• Rolo Pretzel Turtle Bites Recipe
• Divinity Recipe from Allrecipes.com

The beauty of this recipe lies in its simplicity and the joy it brings to anyone lucky enough to have you share it with them. This is a dessert that feels like a warm hug on a chilly day.

Happy baking and happy holidays!

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