1. Preheat the Oven

• Preheat your oven to 350°F (175°C).
• Grease and flour a 9×5-inch loaf pan or line it with parchment paper.

2. Combine Dry Ingredients

• In a large mixing bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined.

3. Mix Wet Ingredients

• In a separate bowl, whisk vegetable oil, eggs, vanilla extract, buttermilk, and peppermint extract until smooth and creamy.

4. Combine Wet and Dry Mixtures

• Gradually pour the wet ingredients into the dry ingredients.
• Stir gently until just combined to avoid overmixing.

5. Fold in Chocolate Chips

• Add the mini chocolate chips to the batter and fold gently to distribute them evenly.

6. Prepare Batter for Baking

• Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

7. Bake the Bread

• Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

8. Prepare the Icing

• In a small bowl, whisk powdered sugar with 2–3 tablespoons of milk until the icing reaches a drizzle consistency.

9. Decorate the Bread

• Once the bread has cooled, drizzle the icing over the top.
• Sprinkle crushed peppermint candies over the icing for a festive finish.

10. Serve and Enjoy

• Slice the bread and serve it as a dessert, snack, or breakfast treat.