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–+ servings
Two mini loaves of Chocolate Peppermint Loaf Cakes on a cutting board with candy canes.

Chocolate Peppermint Loaf Cake

This Chocolate Peppermint Loaf Cake is moist, tender, and topped with a luscious glaze and crushed candy canes. It’s the perfect centerpiece for any holiday gathering.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8 servings
Calories 568 kcal

Ingredients
  

  • 1 stick butter softened
  • ⅓ cup granulated sugar
  • ⅔ cup brown sugar lightly packed
  • 3 eggs
  • 1⅓ cup all-purpose flour
  • ⅔ cup cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon espresso powder
  • ¾ cup milk whole or 2%
  • ½ cup semi-sweet chocolate chips
  • Pinch of salt

Frosting ingredients

  • ¼ cup melted butter
  • ¼ cup cocoa powder
  • 2 cups of powdered sugar
  • ⅓ cup milk
  • 1 teaspoon vanilla extract

Finishing Touch

  • 3 –4 Tablespoons of peppermint dust

Instructions
 

  • Preheat the oven to 350°(F). Line a loaf pan with parchment paper, or 4 mini loaf pans.
  • In the bowl of your mixer, with the paddle attachment, cream together the butter, brown sugar, and granulated sugar. Beat until creamed. Add vanilla extract.
  • Add in the baking soda, baking powder, espresso powder, salt, and cocoa powder. Mix until blended.
  • Add eggs one at a time. Combine. Scrape the bowl down to be sure all the ingredients are combined.
  • With the mixer on low, slowly add the milk. Fold in the semi-sweet chocolate chip using a rubber spatula. Scrape the bowl down one more time to be sure everything is incorporated.
  • Pour the batter into the parchment lined loaf pan, or pans.
  • Bake the loaf cake in a preheated oven for 50 minutes, or until a toothpick comes out clean from the center. This is important-the dark color of this bread may make the bread look done, but it will still be gooey in the center, so test before removing it from the oven. Note: If making mini loaves, the bake time is 25–30 minutes.
  • Place the baked bread on a cooling rack until completely cool.
  • While the bread cools, make the frosting. In a medium bowl, mix the butter and cocoa powder until smooth. Then add milk and vanilla. Once it is all incorporated, add the powdered sugar. If necessary, add more milk until you reach the desired consistency. Drizzle over the top of the cake loaf and sprinkle with peppermint dust.
  • Slice and serve. Store covered on the counter-top or in the refrigerator for up to three days.

Notes

The chocolate bread can be made ahead, wrapped and frozen for up to three month unfrosted.

Nutrition

Serving: 1gCalories: 568kcalCarbohydrates: 82gProtein: 8gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 8gTrans Fat: 1gCholesterol: 118mgSodium: 482mgFiber: 4gSugar: 58g
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