Candy Cane Bread
Chewy, festive candy cane-shaped bread with a hint of peppermint flavor, topped with sweet powdered sugar icing. Perfect for holiday gatherings and sweet bread lovers.
Ingredients
Instructions
- Stir together the flour, brown sugar, baking powder, and salt. Cut in the butter until mixture resembles coarse crumbs.
- Add chopped peanuts to the dry mixture.
- Mix the beaten egg and milk; stir into the dry mixture until moistened.
- On a lightly floured surface, pat dough into a 10 x 7-inch rectangle, 1/2-inch thick.
- Cut the dough crosswise into 1-inch strips. Twist each strip by holding both ends.
- Bend one end of each strip to form a candy cane shape.
- Place the shaped dough on a greased baking sheet several inches apart.
- Bake at 425°F for 10 minutes or until light brown.
- Carefully transfer to a wire rack and cool.
- Coat each candy cane with powdered sugar icing.
Tips & Substitutions
For a richer flavor, consider substituting half of the all-purpose flour with whole wheat flour. You can also replace the chopped peanuts with pecans or walnuts if desired. To enhance the candy cane theme, add peppermint extract to the icing. If the dough feels too sticky, dust with a little extra flour while shaping.
Serving Suggestions
These candy cane breads make a delightful holiday treat and can be paired with a warm cup of cocoa or spiced tea. Consider serving them alongside a slice of Holiday Fruitcake Dessert for a festive dessert platter. They also make a fun addition to breakfast, especially with a side of fresh fruit or yogurt.
Storage & Reheating
Store leftover candy cane bread in an airtight container at room temperature for up to 3 days. If you want to keep them longer, place them in the refrigerator for up to a week. To reheat, simply pop them in the microwave for 10-15 seconds or warm them in a preheated oven at 350°F for about 5 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Candy Cane Bread contains roughly 495 calories, with 6g protein, 73g carbohydrates, and 20g fat. It is an excellent source of calcium (23% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 680mg per serving (30% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the dough ahead of time and keep it in the refrigerator for up to 24 hours. Shape the candy canes just before baking for the best texture. This is a great way to have freshly baked treats ready for holiday gatherings.
What can I use instead of chopped peanuts?
If you have nut allergies or prefer a different flavor, you can substitute chopped peanuts with sunflower seeds or omit them entirely. Adding chocolate chips can also be a delicious alternative, creating a sweeter candy cane bread.
How do I make the icing for the bread?
To make the powdered sugar icing, combine 1 cup of powdered sugar with 2 tablespoons of milk and a splash of vanilla extract. Mix until smooth, adjusting the consistency with more milk or sugar as needed. Drizzle it over the cooled candy cane breads for a festive touch.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).