Easy Candy Cane Pretzel Treats

Whenever December rolls around, my kitchen smells like Christmas magic—cinnamon, pine needles, and if I’m lucky, the unmistakable crunch of peppermint pretzel loaf fresh from the oven. This recipe has a special place in my heart; it’s that perfect balance of sweet and salty with a peppermint twist that my family can’t get enough of. I actually stumbled on the idea one chilly evening when I had leftover pretzels and some peppermint extract in the pantry. It’s like a cozy, warm hug in bread form, with bursts of crunchy, minty goodness in every bite. If you’re a fan of those festive peppermint bark treats but want something a bit more homey, this peppermint pretzel loaf will blow your mind. Trust me, it’s one of those recipes that disappears in minutes whenever I make it – my kids beg for seconds, and honestly, so do I.

What is Peppermint Pretzel?

Think of peppermint pretzel as the ultimate cozy holiday loaf that’s equal parts sweet and salty with a refreshing peppermint kick. It’s essentially a soft, fluffy quick bread or cake swirled with crushed pretzels and peppermint flavoring – usually peppermint extract – which gives it this wonderful, unexpected zing. The “pretzel” part isn’t just for texture; it adds a salty crunch that cuts through the sweetness, making each bite balanced and interesting. It’s not your everyday loaf, but it’s friendly enough to make at home, even if you’re not a seasoned baker. The name pretty much nails what you get: a peppermint-infused treat studded with pretzel bits that feel like little surprises when you bite in. It’s festive, fun, and surprisingly simple, making it a crowd-pleaser both during the holidays and any time you want something special.

Why you’ll love this recipe?

What I love most about this peppermint pretzel loaf is how versatile and forgiving it is. First off, the flavor is something you’ll crave when you want a treat that’s not cloyingly sweet but still indulges your sweet tooth. The peppermint adds a subtle freshness that reminds me of candy canes without being overpowering, and the pretzels bring a salty crunch that makes your taste buds do a happy dance. It’s like your favorite holiday cookie got transformed into this dreamy loaf everyone fights over at family gatherings.

In terms of simplicity, this is one of those recipes that you can throw together after a long workday or early morning without lots of fuss. The ingredients are mostly pantry staples—flour, sugar, butter, eggs—but throwing in crushed pretzels and peppermint extract gives it that special twist. The loaf bakes quickly and clean-up is minimal, which is a lifesaver for busy nights or last-minute gifts.

The budget-friendly side is a win, too. You don’t need any fancy equipment or costly ingredients. You can even swap in whatever kind of pretzels you have—stick, twists, or minis—and adjust the peppermint to your liking. Plus, this loaf is great on its own but also lovely paired with hot cocoa or a cup of strong coffee, making it a multi-occasion darling.

If you’ve loved my peppermint bark brownies or even gingerbread cookies, you’ll notice this loaf hits a similar sweet spot but with a fresh, lighter vibe. I keep coming back to this recipe because it brings together simple ingredients in a way that feels both nostalgic and new at the same time.

How do I make Peppermint Pretzels?

Quick Overview

This peppermint pretzel loaf comes together in under an hour, start to finish. You’re basically mixing separate wet and dry ingredients, combining them gently, then stirring in peppermint extract and crushed pretzels before swirling it all into the loaf pan. The whole swirl part is my favorite—it creates this gorgeous marbled effect that makes every slice look like a work of art. The baking is straightforward; the smell alone will have you hovering near the oven. What makes this method special is how the pretzel pieces soften ever so slightly inside but keep a bit of that crunch on the edges, and the peppermint glaze on top finishes everything off with a festive shine and zing.

Ingredients

For the Main Batter:

• 1 ¾ cups all-purpose flour – I always sift mine for a light, airy texture
• 1 teaspoon baking powder – fresh baking powder gives the best rise
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup granulated sugar – feel free to swap half with brown sugar for a caramel note
• ¼ cup unsalted butter, melted – room temperature butter also works if you don’t want to melt it
• 2 large eggs – bring them to room temp to mix easier
• ¾ cup buttermilk – I tested this with almond milk once, and it actually made it creamier!
• 1 teaspoon vanilla extract

For the Filling:

• 1 cup crushed pretzels (about a handful) – the thicker the pretzel, the better for crunch
• 1 teaspoon peppermint extract – start with this and add more if you like it stronger
• 2 tablespoons granulated sugar
• Optional: ¼ cup mini chocolate chips – my kids love this little surprise in theirs

For the Glaze:

• 1 cup powdered sugar, sifted – helps keep the glaze smooth and lump-free
• 2–3 tablespoons milk (dairy or plant-based) – adjust for glaze consistency, you want it pourable but thick
• ½ teaspoon peppermint extract – for that finishing peppermint pop

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

Get your oven ready by preheating it to 350°F (175°C). Grease a standard 9×5-inch loaf pan with butter or nonstick spray, and then line it with parchment paper for easy lifting later. I always do this because nothing ruins a perfect crust like a stuck loaf. Set it aside while you work on the batter.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until everything is evenly combined. This step might seem simple, but taking the time here ensures your loaf rises beautifully without little clumps of baking powder turning into strange pockets in your bread.

Step 3: Mix Wet Ingredients

In another bowl, beat the eggs lightly, then add melted butter, buttermilk, and vanilla extract. Stir everything just until blended—don’t overthink it. The mixture will look a little thin but that’s what you want to keep the final loaf moist and tender.

Step 4: Combine

Pour the wet ingredients into the dry, gently folding them together using a spatula. I always mix just until I no longer see streaks of flour because overmixing can make your loaf dense. The batter should be thick but not too stiff—like a creamy cake batter.

Step 5: Prepare Filling

In a small bowl, toss crushed pretzels with sugar and peppermint extract. If you’re going for the chocolate chip addition, stir those in here too. The sugar helps the pretzels stay crispy longer and adds a little crunch gloss to your swirls.

Step 6: Layer & Swirl

Pour half the batter into your pan and drop spoonfuls of the pretzel mixture over it. Add the remaining batter on top, then swirl with a butter knife or skewer. To get those pretty marbled ribbons, use a gentle back-and-forth motion without overmixing. You want the pretzel bits and peppermint flavor pockets to peek through the batter as you bake.

Step 7: Bake

Bake for 45–55 minutes until the top is golden, and a toothpick inserted in the center comes out mostly clean (a few crumbs are fine, just no wet batter). Ovens vary, so start checking around 40 minutes. The smell in your kitchen by this point is going to be divine – that mix of buttery bread, mint, and salty pretzel hints is practically irresistible.

Step 8: Cool & Glaze

Let the loaf cool in the pan for about 15 minutes, then transfer it to a wire rack. While it’s cooling, mix your powdered sugar, peppermint extract, and milk to make a smooth glaze. It should be pourable but not runny. Drizzle the glaze evenly over the top so it seeps down the sides a bit. The peppermint aroma will kick up again here, and the glaze adds just the right amount of extra sweetness and shine.

Step 9: Slice & Serve

After the glaze sets (about 20 minutes), slice your loaf with a sharp serrated knife for clean cuts. Serve slightly warm or at room temperature. If you ask me, a thick slice with a cup of hot cocoa or peppermint tea is the best way to enjoy it on a chilly morning.

What to Serve It With

For Breakfast: This peppermint pretzel loaf pairs beautifully with a strong cup of black coffee or a creamy latte. I like to add a little whipped cream on the side to balance the salty crunch – it feels like a mini morning celebration.

For Brunch: Place slices on a pretty platter with some fresh fruit and a dollop of mascarpone or cream cheese. A peppermint-infused hot chocolate rounds out the meal perfectly—your guests will be enchanted!

As Dessert: Serve it alongside vanilla ice cream or with a drizzle of chocolate sauce. I sometimes add a dusting of crushed candy canes on top to amp up the peppermint vibe for a true holiday feel.

For Cozy Snacks: This one’s a lifesaver when you want something sweet but not too sugary late at night. Pair a slice with a warm mug of herbal tea or even just a small glass of milk. Between the crunchy pretzels and minty glaze, it’s the ultimate comfort treat.

At my house, it’s tradition to bake this the weekend after Thanksgiving. The smell alone pulls everyone into the kitchen to steal tastes, and it often disappears before dinner. I’ve also gifted loaves wrapped with ribbon, and they’re always a hit!

Top Tips for Perfecting Your Peppermint Pretzel

Peppermint Extract Balance: Start with 1 teaspoon, but if you love a punchy mint flavor, I recommend trying up to 1 ½ teaspoons. Too much can overpower, so adjust incrementally and give it a taste before baking.

Pretzel Prep: Pick sturdy, crunchy pretzels that won’t dissolve completely in the batter. Crush them coarsely so you get that coveted texture contrast. I usually place them in a ziplock bag and bash lightly with a rolling pin.

Mixing Advice: Fold wet and dry ingredients just until combined to keep the crumb tender. Overmixing activates gluten and makes the loaf tough—learned this the hard way with many failed batches!

Swirl Customization: For dramatic marbling, swirl the filling sparingly but deliberately with a sharp knife in an ‘S’ shape, rather than random zigzags. This gives big pretzel ribbons and keeps the loaf from turning uniformly brown all over.

Ingredient Swaps: Loaf loving vegans can swap eggs with flax eggs (1 tbsp flaxmeal + 3 tbsp water each) and buttermilk with a mix of plant milk and vinegar. I tested almond milk and loved the slightly nuttier, creamier flavor it gave.

Baking Tips: Place the pan in the center rack and avoid opening the oven door till 40 minutes have passed to prevent sinking. Oven temps vary—if you notice the top browning too fast, tent loosely with foil.

Glaze Variations: The glaze can be made with lemon juice instead of peppermint for a fresh twist, or spiked with a splash of vanilla for a cozy finish. If your glaze is too runny, add more powdered sugar gradually to reach the perfect drizzle consistency.

One lesson I learned: don’t forget to let the loaf cool a bit before glazing. Slapping glaze on a hot loaf melts it into a mess rather than a pretty topping, and that’s a baking regret you don’t want to repeat!

Storing and Reheating Tips

Room Temperature: Keep your peppermint pretzel loaf covered loosely with foil or in a bread box for up to 2 days. It holds moisture beautifully but will start drying out after that.

Refrigerator Storage: For longer freshness (up to 5 days), wrap tightly in plastic wrap or place in an airtight container. The glaze might harden a bit; let slices come to room temp before eating for the best texture.

Freezer Instructions: Wrap your cooled loaf tightly in plastic wrap and then aluminum foil. Freeze for up to 3 months. Thaw overnight in the fridge then warm slices gently in a microwave or oven for that just-baked feel.

Glaze Timing Advice: If you plan to freeze or store the loaf without immediate serving, you can wait to glaze until right before you want to eat. The fresh glaze always looks brighter and tastes fresher.

I’ve lost count of how many times I’ve pulled this loaf from the fridge and reheated it; it’s almost as good day 2–3 and makes for an easy, no-fuss snack or breakfast fix.

Frequently Asked Questions

Final Thoughts

Honestly, this peppermint pretzel loaf is one of those recipes that feels like a warm hug wrapped in holiday cheer. Every time I bake it, I’m reminded how a handful of simple ingredients, a little peppermint magic, and nostalgic pretzel crunch can turn into something surprisingly special. It’s the kind of treat that draws everyone into the kitchen, sparks conversation, and leaves a lasting impression long after the last slice is gone. If you’re in the mood for a sweet, salty, minty delight that’s easy and endlessly customizable, give this one a whirl. I can’t wait to hear how yours turns out—drop a comment, share any tweaks you try, or just tell me if your family fell in love like mine did. Happy baking, friend!