Are you ready to indulge in a delightful treat that marries the comforting essence of homemade bread with the festive flavors of the holiday season? Let me introduce you to Peppermint Bark Bread—a scrumptious creation that’s sure to tantalize your taste buds and become a staple in your kitchen during the colder months. This enchanting bread features a harmonious blend of rich cocoa powder, sweet sugar, and creamy whole milk, all elevated by the refreshing zing of peppermint.
There’s something truly magical about pulling a warm loaf of homemade bread from the oven, filling your kitchen with that heavenly aroma that beckons loved ones to gather around. Imagine crafting your own unique Bread Recipes, where each ingredient is chosen with care and love, creating not just a meal but cherished memories.

Whether you’re experimenting with rustic sourdough or a sweet, buttery brioche, the process of kneading dough and watching it rise is both rewarding and therapeutic.
What is Peppermint Bark Bread?
Peppermint Bark Bread is a delightful and innovative twist on traditional bread that captures the festive spirit of peppermint bark candies. This delicious bread combines the rich, comforting flavor of cocoa with a hint of peppermint to create a unique holiday treat. Imagine the warmth of freshly baked bread infused with swirls of melted chocolate and candy cane bits. It’s not only a feast for the taste buds but also a visually appealing addition to any holiday table. Ideal for enjoying with a warm cup of cocoa or as an impressive dessert, Peppermint Bark Bread is perfectly poised to become a new holiday favorite, embracing tradition with a creative touch.

You will be amazed when you take this out of the oven. You won’t believe that you were able to create such an exquisite holiday bread with classic peppermint bark! There’s nothing like the taste of fresh bread to wow your family and this loaf makes an amazing holiday gift!
The History and Significance of Peppermint Bark during the Holidays
Peppermint bark, a cherished holiday confection, has a rich history that amplifies its significance during the festive season. Its roots can be traced back to traditional European desserts that paired chocolate with aromatic ingredients like mint, delighting holiday revelers with a perfect combination of flavors. Over time, American confectioners adopted and popularized the idea, crafting the now-famous peppermint bark known for its layers of dark and white chocolate sprinkled with crushed peppermint candies.

This simple yet indulgent treat has become a beloved seasonal staple, often exchanged as gifts or enjoyed during festive gatherings. Peppermint bark embodies the spirit of the holidays, offering a blend of nostalgia, sweetness, and the crisp freshness reminiscent of a winter’s day. Its enduring popularity is a testament to its ability to bring people together, evoking warm memories and the joy of the holiday season with each delicious bite.
This peppermint flavored treat was first made to be a part of the Christmas experience. It is believed that in 1670, a choirmaster at Cologne Cathedral handed this candy out to children at their living Nativity, to keep the kids occupied.
What Ingredients Do I Need to Make Peppermint Bark Bread?
You’ll need the following ingredients to whip up this festive delight:
- Whole Milk: Whole milk adds richness and a luscious texture that elevates the overall flavor profile of this holiday treat. The milk contributes not only to a tender crumb but also enhances the creamy undertones that complement the cocoa and peppermint beautifully.
- Sugar: Sugar helps in caramelizing, leading to a lovely golden-brown crust, and adds moisture, ensuring a soft, tender crumb.
- Active Dry Yeast: This yeast variety is particularly user-friendly, with a longer shelf life and easy activation, allowing bakers of all skill levels to create beautifully risen loaves.
- All-Purpose Flour: It provides the necessary gluten to ensure the bread holds its shape and has a satisfying chew, while still being soft enough to complement the rich cocoa and refreshing peppermint flavors.
- Large Eggs: These contribute significantly to both the texture and structure of the loaf. The eggs help bind the ingredients together, ensuring a cohesive dough that holds up well during baking.
- Salt: Salt enhances the overall flavor by balancing the sweetness of the sugar and the richness of the cocoa. It also strengthens the gluten structure, which improves the dough’s elasticity and texture, creating a better rise and a more uniform crumb.
- Semisweet Chocolate: This is a fantastic pick for Peppermint Bark Bread because its balanced flavor really complements the sweetness of the sugar and the refreshing peppermint. It brings rich, decadent notes that blend perfectly with the cocoa, boosting the overall chocolaty goodness of the bread.
- Unsalted Butter: It allows bakers to have complete control over the salt content, enhancing the nuanced flavors of this festive bread. With no added salt, the rich creaminess of the butter perfectly complements the sweetness of the sugar, the deep chocolate notes, and the refreshing hint of peppermint.
- Unsweetened Cocoa Powder: This cocoa gives the bread a deep and authentic chocolate flavor without additional sweetness that could overpower the bread’s delicate balance. Its pure, rich taste enhances the complexity of the bread, making each bite a flavorful experience.
- Powdered Sugar: Unlike granulated sugar, powdered sugar dissolves quickly and blends seamlessly into the dough or glaze, offering a smooth, refined finish. This fine texture ensures an even distribution of sweetness throughout the bread, perfectly complementing the rich cocoa and refreshing peppermint flavors.
- Peppermint Bark: The combination of creamy white chocolate, rich dark chocolate, and crunchy peppermint bits creates an undeniable flavor harmony that tantalizes the senses.

Can I Substitute Any Ingredients?
Substituting ingredients in Peppermint Bark Bread can be both fun and functional, allowing you to tailor the recipe to suit your dietary needs or to use what you have on hand. If you’re looking to make the bread dairy-free, you can exchange whole milk for almond or oat milk; these alternatives maintain richness while keeping the bread tender. For a lower-sugar option, consider using a sugar substitute like stevia or erythritol, which can offer sweetness without the added calories.

If you need a gluten-free version, try a gluten-free all-purpose flour blend, ensuring it includes xanthan gum for structure. For the chocolate, swapping semisweet chocolate with dark chocolate can offer a less sweet and more intense flavor profile. Additionally, if peppermint bark is hard to find, you can mix chocolate chips with crushed peppermint candies for an equally festive touch. These substitutions keep your Peppermint Bark Bread delicious and adaptable for everyone to enjoy!
How to Make Peppermint Bark Bread
In the bowl of a stand mixer, stir together the warm milk and half of the sugar. Sprinkle the yeast over top of the milk and allow the yeast to activate, about 5 minutes. The mixture should froth and foam slightly. Once the yeast has been activated, stir 1/2 cup of the flour in to the milk mixture. Once combined, add the remaining sugar, 1 egg, and salt, and stir to combine.
On low speed, add the remainder of the flour and beat to combine, scraping the sides of the bowl as needed. Once evenly combined, increase the speed to medium and add the softened butter 1 tablespoon at a time. Scrape the sides of the bowl and then continue to beat on medium speed for an additional 4 minutes. The dough will be quite moist and sticky.

Lightly grease a large bowl and place the dough inside, covering it tightly with a piece of plastic wrap. Allow the dough to rest in a warm spot until it has doubled in size, about 1-1/2-2 hours.
Melt the chocolate, butter, and cocoa in a saucepan over low heat. Once smooth, stir in the powdered sugar until well combined. Set aside until the dough is ready.

Once the dough has risen, roll it out using a rolling pin into a 12”x18” rectangle on a lightly floured surface.
Spread the chocolate filling evenly over the rectangle, leaving a 1” border around the perimeter of the dough. Sprinkle evenly with the peppermint bark bits.
Starting with one of the long ends, roll the dough into one long tube and pinch the ends of the dough to seal in the filling. Use a sharp knife to slice down the middle of the length of the dough, leaving one inch at the top uncut. You should end with two strands of rolled dough connected by a 1” of dough at the top.

This will serve as the starting point. Turn the exposed innards of the dough roll to face up and then twist the dough, right over left, right over left, until the entire length of dough has been twisted into one long piece.
Join the ends of the dough to make a ring, pinching the ends together slightly. Place the ring of dough into a lightly greased 10” cast-iron skillet. Cover the skillet with a piece of plastic wrap and allow the dough to rest while you preheat the oven to 350 degrees.

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Stir the remaining egg with 1 tablespoon of water and brush a thin layer of the mixture over the surface of the dough. Bake in the preheated oven for 25-30 minutes, or until the dough is puffed and golden brown throughout.
For best results, allow to cool slightly. Feel free to dust with powdered sugar once cooled.

Holiday Peppermint Bark Bread Recipe
Ingredients
- ½ cup whole milk, lukewarm
- ¼ cup sugar
- 2–1/4 teaspoons active dry yeast
- 2 cups all-purpose flour
- 2 large eggs, divided
- ½ teaspoon salt
- 4 tablespoons unsalted butter, at room temperature
- for the filling:
- 4 ounces semisweet chocolate
- ¼ cup unsalted butter
- 2 tablespoons unsweetened cocoa powder
- 1/3 cup powdered sugar
- 4 ounces peppermint bark (like Ghiradelli), finely chopped
Instructions
1. In the bowl of a stand mixer, stir together the warm milk and half of the sugar. Sprinkle the yeast over top of the milk and allow the yeast to activate, about 5 minutes. The mixture should froth and foam slightly. Once the yeast has been activated, stir 1/2 cup of the flour in to the milk mixture. Once combined, add the remaining sugar, 1 egg, and salt, and stir to combine. On low speed, add the remainder of the flour and beat to combine, scraping the sides of the bowl as needed. Once evenly combined, increase the speed to medium and add the softened butter 1 tablespoon at a time. Scrape the sides of the bowl and then continue to beat on medium speed for an additional 4 minutes. The dough will be quite moist and sticky.
2. Lightly grease a large bowl and place the dough inside, covering it tightly with a piece of plastic wrap. Allow the dough to rest in a warm spot until it has doubled in size, about 1-1/2-2 hours.
3. Melt the chocolate, butter, and cocoa in a saucepan over low heat. Once smooth, stir in the powdered sugar until well combined. Set aside until the dough is ready.
4. Once the dough has risen, roll it out into a 12”x18” rectangle on a lightly floured surface. Spread the chocolate filling evenly over the rectangle, leaving a 1” border around the perimeter of the dough. Sprinkle evenly with the peppermint bark bits.
5. Starting with one of the long ends, roll the dough into one long tube and pinch the ends of the dough to seal in the filling. Use a sharp knife to slice down the middle of the length of the dough, leaving one inch at the top uncut. You should end with two strands of rolled dough connected by a 1” of dough at the top.
6. This will serve as the starting point. Turn the exposed innards of the dough roll to face up and then twist the dough, right over left, right over left, until the entire length of dough has been twisted into one long piece. Join the ends of the dough to make a ring, pinching the ends together slightly. Place the ring of dough into a lightly greased 10” cast-iron skillet. Cover the skillet with a piece of plastic wrap and allow the dough to rest while you preheat the oven to 350 degrees.
7. Stir the remaining egg with 1 tablespoon of water and brush a thin layer of the mixture over the surface of the dough. Bake in the preheated oven for 25-30 minutes, or until the dough is puffed and golden brown throughout. Allow to cool slightly. Feel free to dust with powdered sugar once cooled.
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