This Peppermint Brownie Bread is a rich and fudgy quick bread that is packed with chocolatey goodness with a refreshing hint of mint.It’s based on my popular brownie bread recipe but gets a festive upgrade with Andes Crème de Menthe baking chips.Perfect for holiday mornings, gifting, or a cozy treat with coffee, this loaf is both indulgent and easy to make.

And if you love peppermint as much as I do, don’t miss my Peppermint Brownies and other peppermint recipes for the season! Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Email *Save Recipe Ingredients & Substitutions Chocolate Chips: I used milk chocolate chips in this bread for extra sweetness and a smooth chocolate flavor.You can substitute semi-sweet chocolate chips if you prefer a slightly less sweet loaf.Cocoa Powder: I used Dutch-processed cocoa powder for a rich, dark chocolate color and flavor.

Regular unsweetened cocoa powder works too, but the bread will be slightly lighter in color and less intense in chocolate flavor.Eggs: Be sure your eggs are at room temperature before mixing with the sugar to ensure a smooth, fluffy batter.Out of eggs? Check out some egg substitutes.

Oil: Vegetable oil keeps the bread moist and tender.Canola oil or light olive oil can also be used.Andes Crème de Menthe Baking Chips: Split between the batter and topping for a refreshing minty chocolate flavor.

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