Irresistibly Delicious Chocolate Loaf

Chocolate Peppermint Loaf is a festive indulgence that perfectly balances rich fudgy chocolate with a refreshing hint of peppermint. It makes a wonderful treat for holiday gatherings, cozy afternoons by the fire, or a thoughtful homemade gift that will impress anyone lucky enough to receive it.

I remember first making this loaf during a chilly December weekend and instantly my friends and family asked for the recipe. Now it’s a staple whenever the holidays come around because it brings that cozy special feeling to the table.

Ingredients

• Allpurpose flour: for structure choose unbleached for best texture
• Unsweetened cocoa powder: for deep chocolate flavor opt for Dutchprocessed for a smoother taste
• Baking powder and baking soda: for leavening to ensure the loaf rises well and stays light
• Salt: to enhance the chocolate and balance sweetness
• Sugar: to sweeten the loaf and promote moistness
• Large eggs: bring richness and help bind the ingredients together
• Sour cream: adds tenderness and a slight tang that complements the chocolate
• Whole milk: for creaminess and moisture fresh cold milk works best
• Vegetable oil: keeps the loaf moist without overpowering flavors
• Vanilla extract: to round out the aroma and flavor profile
• Peppermint extract: for that festive cooling note adjust to taste for more or less intensity
• Boiling water: to thin the batter and help create a moist tender crumb
• Powdered sugar: for the glazing sweetness
• Milk: to thin the glaze to perfect drizzling consistency
• Crushed candy canes or chocolate shavings: for optional festive topping and extra texture

Instructions

Prepare the Oven and Pan:

Preheat the oven to 350 degrees Fahrenheit (175 Celsius) and generously grease a 9 by 5 inch loaf pan or line it with parchment to ensure the loaf releases easily after baking.

Mix Dry Ingredients:

In a medium bowl whisk together the allpurpose flour unsweetened cocoa powder baking powder baking soda and salt until evenly combined so the loaf rises uniformly and the chocolate flavor distributes well.

Combine Wet Ingredients:

In a large bowl whisk the sugar and eggs until smooth and slightly frothy then add the sour cream whole milk vegetable oil vanilla extract and peppermint extract and mix until silky and fully incorporated.

Incorporate Dry Ingredients:

Slowly add the dry ingredients to the wet mixture folding gently at first to avoid overmixing which can make the loaf tough stir just until combined the batter will be thick and rich at this stage.

Add Boiling Water:

Carefully stir the boiling water into the batter which will noticeably thin the mixture the hot water helps bloom the cocoa powder and makes the final loaf indulgently moist and tender.

Bake:

Pour the batter into the prepared loaf pan smooth the top and bake for 50 to 60 minutes check doneness with a toothpick it should come out clean or with few moist crumbs if the top browns too fast loosely cover partway through baking.

Cool:

Allow the loaf to cool in the pan for about 10 minutes then remove and transfer to a wire rack to cool completely before glazing.

One of my favorite parts of this recipe is how the peppermint extract gently lifts the chocolate without overpowering it. It reminds me of baking with my grandmother during the holidays the kitchen would fill with this warm fragrant smell that made everything feel cozy and magical.

Storage Tips

This loaf keeps well at room temperature wrapped tightly in plastic wrap or stored in an airtight container for up to three days. For longer storage refrigerate and bring back to room temperature before serving to restore its softness. You can also freeze the loaf wrapped well for up to two months and thaw slowly overnight in the fridge to maintain moisture.

Ingredient Substitutions

Sour cream can be swapped with Greek yogurt for a similar tang and moisture. Vegetable oil may be replaced by melted coconut oil for subtle richness and a hint of coconut flavor. Whole milk can be substituted with any nut milk like almond or oat milk but it might slightly alter texture. For peppermint extract start with less and adjust as you go since potency varies by brand.

Serving Suggestions

Serve slices slightly warmed to enhance the melted chocolate experience. It pairs beautifully with a cup of hot coffee or peppermint tea and for extra indulgence add a dollop of whipped cream or a scoop of vanilla ice cream on the side.

Using this loaf as a gift or centerpiece always feels special. Enjoy every bite and the moments that come with sharing it.

Common Questions About Recipes

→ What makes the loaf moist and tender?

The addition of boiling water to the batter helps create a thin consistency, resulting in a moist and tender texture once baked.

→ Can I use a different type of cocoa powder?

Yes, but using high-quality Dutch-processed cocoa powder enhances the loaf's rich chocolate flavor significantly.

→ How can I intensify the peppermint flavor?

Increasing the amount of peppermint extract in the glaze or batter will boost the minty freshness to your liking.

→ Are there any suggested toppings?

Crushed candy canes or chocolate shavings add a festive touch and extra texture when sprinkled on the glaze.

→ Is there a way to add more chocolate richness?

Folding mini chocolate chips into the batter before baking will deliver an extra chocolate boost in each bite.