Name: Mint Chocolate Quick Bread
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 2 cups all-purpose flour; 1 cup white or brown sugar; 1 tbsp baking powder; 1/2 tsp salt; 1 large egg; 1 cup milk; 1/3 cup vegetable oil; 1/2 tsp vanilla extract; 1/2 tsp mint or spearmint extract; 1/2 cup chopped fresh mint or spearmint; 1 cup mini chocolate chips; 1/2 cup powdered sugar; 2 tbsp cocoa powder; 2 tbsp milk; 1-2 sprigs fresh mint or spearmint leaves (for garnish)

Spread the love

Looking for a unique way to use your garden mint? This Mint Chocolate Quick Bread is moist, easy to make, and full of refreshing spearmint flavor. Topped with a rich chocolate glaze and loaded with mini chocolate chips, it’s the perfect quick bread recipe for mint lovers and chocolate fans alike. Bake it in under an hour with simple pantry ingredients!

Contents show

Jump to Recipe Print Recipe

This post may contain affiliate links at no cost to you. Read my very boring disclosure for more information.

If your spearmint plant is anything like mine, it’s probably trying to take over your entire herb garden by now. I’m always looking for new ways to use all that mint, and this Mint Chocolate Quick Bread has become one of my absolute favorite ways to showcase it. It’s soft, moist, and has just the right balance of sweet chocolate and cool, refreshing mint. And best of all—it’s super easy to make.

Whether you’re baking with the kids, surprising someone with a thoughtful homemade gift, or just craving something sweet and unique, this recipe is a total winner. Let me show you exactly how I make it from start to finish.

This is a pinnable post. Tap or hover over any image in this post to pin to your Pinterest Boards.

Image illustrates a Pinterest pin of mint chocolate quick bread.

Ingredients I Used

Here’s everything I grabbed from my kitchen and garden to whip up this delicious loaf. I love that it uses fresh spearmint—something I always have on hand thanks to my never-ending herb patch!

Image illustrates mint chocolate quick bread.

Dry Ingredients

2 cups all-purpose flour
1 cup sugar (I’ve tried both white and brown—both work great!)
1 tablespoon baking powder
½ teaspoon salt

Wet Ingredients

1 large egg
1 cup milk
⅓ cup vegetable oil
½ teaspoon vanilla extract
½ teaspoon mint or spearmint extract (adds a punch of flavor)
½ cup chopped fresh spearmint (the real star here!)
1 cup mini chocolate chips

For the Chocolate Glaze

½ cup powdered sugar
2 tablespoons cocoa powder
2 tablespoons milk (or water if you’re out of milk)

Garnish (Optional but Pretty!)

A couple of sprigs of fresh mint

Let’s Bake! Step-by-Step

1. Prep That Pan

First, I preheat the oven to 350°F (175°C). Then I lightly grease my 9×5 loaf pan or line it with parchment paper if I have some handy. Either method works great, but parchment makes cleanup so much easier.

2. Mix the Dry Ingredients

In a big mixing bowl, I combine the flour, sugar, baking powder, and salt. I like to give everything a quick stir with a fork to break up any lumps.

3. Whisk the Wet Ingredients

In another bowl, I whisk together the egg, milk, oil, vanilla, and mint extract. Then I fold in the freshly chopped mint. The smell at this point is already amazing—bright and herbaceous.

4. Combine It All

Image illustrates mint chocolate quick bread batter.

Now I pour the wet ingredients into the dry and stir just until everything’s mixed together. No need to overmix—just enough to bring it all together. Then I fold in those mini chocolate chips. (I may sneak a few… okay, a handful. Don’t judge.)

5. Bake It Up

I pour the batter into the prepared pan and smooth the top with a spatula. Then, it goes into the oven for 50 to 60 minutes. Around the 50-minute mark, I start checking with a toothpick. Once it comes out clean (maybe with a melty chip or two), it’s ready.

After baking, I let it cool in the pan for about 10 minutes before moving it to a wire rack to cool completely. Patience is hard, but trust me—it’s worth the wait.

Chocolate Glaze Magic

Once the bread is cool, it’s time for that luscious glaze. I whisk together powdered sugar, cocoa powder, and milk until smooth. If it’s too thick, I add a tiny splash more milk. Then I drizzle it over the top, letting it drip down the sides all pretty-like.

Tip: Put a piece of parchment under the rack for easy cleanup!

Garnish and Serve

For a little flair, I garnish with a few mint leaves right before serving. It makes it look bakery-fancy with minimal effort. Slice and enjoy—warm, room temp, or even chilled. Every way is delicious.

Conclusion

I absolutely love this recipe because it turns something as simple as garden mint into something special. It’s comforting and refreshing at the same time—a perfect treat any time of year, but especially nice in spring and summer.

If you try this Mint Chocolate Quick Bread, I’d love to hear how it turned out for you. Did you use peppermint or spearmint? White sugar or brown? Tag me in your photos or leave a comment—I always enjoy seeing your creations!

Resources: Here are some helpful resources for further information.

Mint Chocolate Quick Bread

This mint chocolate quick bread is soft, moist, and bursting with fresh spearmint flavor. Sweetened with your choice of sugar and topped with a dark chocolate glaze, it’s a refreshing twist on a classic treat—perfect for using garden mint in a delicious new way!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1

Total Time 1 15

Servings 1 loaf

Equipment

2 mixing bowls.
1 loaf pan

Ingredients

Dry Ingredients

2 cups all-purpose flour
1 cup white or brown sugar
1 tbsp baking powder
½ tsp salt

Wet Ingredients

1 large egg
1 cup milk
⅓ cup vegetable oil
½ tsp vanilla extract
½ tsp mint or spearmint extract
½ cup chopped fresh mint or spearmint
1 cup mini chocolate chips

For the Chocolate Glaze

½ cup powdered sugar
2 tbsp cocoa powder
2 tbsp milk
1-2 sprigs fresh mint or spearmint leaves (for garnish)

Instructions

For the Batter

Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
Mix dry ingredients in a large bowl: flour, sugar, baking powder, and salt.
Whisk wet ingredients in a separate bowl: egg, milk, oil, vanilla, mint extract, and chopped fresh spearmint.
Combine wet and dry ingredients. Stir gently until just combined. Fold in chocolate chips.
Pour batter into prepared pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

For the Chocolate Glaze

Make glaze by whisking powdered sugar, cocoa powder, and milk/water until smooth. Drizzle over cooled loaf.

For the Garnish

Garnish with mint leaves. Slice and enjoy!

Frequently Asked Questions

1. Can I use peppermint instead of spearmint in this recipe?

Yes! Both work well, but spearmint has a milder, sweeter flavor. If using peppermint, consider using a little less to avoid an overpowering minty taste.

2. Can I make this bread without fresh mint?

You can! If you don’t have fresh mint, just use 1 full teaspoon of mint extract instead of ½. It won’t have the same fresh herb taste, but it’s still delicious.

3. How should I store this quick bread?

Once it’s fully cooled, store it in an airtight container at room temperature for up to 3 days, or refrigerate it for up to a week. You can also freeze it (unglazed) for up to 2 months.