Candy Cane Bread
Recipe type: Breads and Rolls
  • 2 Cups flour
  • 1/4 Cup packed brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 Cup butter
  • 1/4 Cup chopped nuts
  • 1 egg; beaten
  • 1/2 Cup milk
  • red and green decorator icing (optional)
  • powdered sugar for icing
  1. Grease a cookie sheet and set aside. Stir together flour, brown sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add the nuts. Combine the egg and milk. Stir into the flour mixture just til moistened. On a lightly floured surface, pat dough into a 10 x 7" rectangle. Cut crosswise into 1" wide strips. Twist each strip by holding both ends. Bend 1 end to form candy cane shape. Place candy canes several inches apart on cookie sheet. Bake in a 425F oven for 10 minutes or til light brown. Carefully remove to a wire rack to cool. Frost with decorator icing or with powdered sugar icing. Makes 10 candy canes. Powdered Sugar Icing In a small bowl combine 2 cups powdered sugar and enough milk to make of drizzling consistency (about 3 tb) Drizzle over cooled candy canes. Yield: 5 servings
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