Preheat your oven to 350° F and grease your loaf pan with butter, gently tap in 1 tsp of cocoa powder to coat your loaf pan (this allows a quick release after baking)

Brew your 1 cup of coffee and start heating your 1 cup of hot water

In your bowl using a stand mixer or hand mixer, combine your oil, warm coffee, and hot water; mix until the bowl is cool to the touch (this is important, you don’t want to scramble your eggs in step 5)

When your bowl is cool to the touch, add in your sugar, baking powder, baking soda, vanilla, and cocoa powder

Once those items are combined and your bowl is even cooler to the touch, add in your two large eggs

Combine the eggs into your mixture and then add in your 2 cups of flour ½ cup at a time until the batter is smooth

In a blender or food processor, pulse 2 cups of peppermint candies (you can also buy store-bought pieces), until they are the size of peas to sea salt

Using a rubber spatula, fold in your ½ cup of peppermint candy until equally distributed in your batter

Pour your batter into a loaf pan until you have a ¾” from the top edge of the pan

Top with another spoonful of peppermint candy and bake for 55 minutes or until a toothpick inserted into the center comes out clean

Let the loaf cool for about 1 hour 

While your quick-bread is cooling, mix together your icing ingredients. This icing will be thick in texture, so it won’t run over the cake too much

Once your loaf is fully cool, pour your icing over the cake and top with peppermint crumbles

Slice and enjoy!