There’s something magical about the holiday season that calls for festive treats, and our Candy Cane Bread recipe fits the bill perfectly. This delightful twist on classic sweet bread combines the nostalgic flavor of peppermint with a soft, tender crumb that melts in your mouth. It’s a showstopper for holiday breakfasts or a sweet snack to share with friends and family.
Ingredients
To create our festive Candy Cane Bread with its tender crumb and refreshing peppermint twist, we carefully select ingredients that balance flavor and texture perfectly.
Dry Ingredients
- 3 cups all-purpose flour, sifted
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup crushed candy canes (finely chopped for peppermint bursts)
- 1 tsp peppermint extract (adds signature candy cane flavor)
Wet Ingredients
- 1 cup buttermilk, room temperature
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs, beaten
- 1 tsp vanilla extract
Special Add-ins
- 1/2 cup white chocolate chips (melts into creamy pockets throughout the bread)
- Extra crushed candy canes for topping (adds crunch and festive appeal)
| Ingredient Category | Key Ingredients |
|---|---|
| Dry Ingredients | Flour, sugar, baking powder, baking soda, salt, crushed candy canes, peppermint extract |
| Wet Ingredients | Buttermilk, melted butter, eggs, vanilla extract |
| Special Add-ins | White chocolate chips, extra crushed candy canes |
Equipment Needed
To make our delicious Candy Cane Bread with perfect peppermint flavor and tender texture, gather the following essential equipment before starting:
- Mixing Bowls: We use at least two bowls—one for dry ingredients and one for wet ingredients—to ensure precise blending.
- Measuring Cups and Spoons: Accurate measurements of flour, sugar, buttermilk, and extracts are critical for consistency and taste.
- Whisk and Rubber Spatula: A whisk helps us combine wet ingredients smoothly, while a rubber spatula folds the batter without deflating it.
- Loaf Pan (8×4 inches): Essential for shaping the bread. We recommend greasing it well or lining with parchment paper to prevent sticking.
- Cooling Rack: Allows the bread to cool evenly, avoiding sogginess in the crust.
- Electric Mixer (optional): Helpful for beating eggs and combining ingredients quickly, but not required.
- Food Processor or Rolling Pin: We crush candy canes finely for even distribution—either tool works well.
| Equipment Item | Purpose | Notes |
|---|---|---|
| Mixing Bowls | Separate dry and wet ingredients | Use medium and large sizes |
| Measuring Cups/Spoons | Accurate ingredient measurement | Essential for baking precision |
| Whisk | Blend wet ingredients | Use for smooth batter |
| Rubber Spatula | Fold batter gently | Prevents overmixing |
| Loaf Pan (8×4) | Bake the bread | Grease or line with parchment |
| Cooling Rack | Cool the bread post-baking | Ensures crust stays crisp |
| Electric Mixer (optional) | Quickly blends batter | Speeds up mixing but optional |
| Food Processor/Rolling Pin | Crush candy canes finely | For peppermint flavor bursts |
By assembling these tools upfront, we streamline the Candy Cane Bread baking process and guarantee fantastic results every time.
Make-Ahead Tips
Preparing our Candy Cane Bread in advance ensures a stress-free holiday breakfast or dessert. Here are key make-ahead strategies to maintain the bread’s fresh peppermint flavor and tender texture.
Chill the Batter
After mixing the batter, cover it tightly with plastic wrap. Refrigerate for up to 24 hours before baking. This resting time allows flavors to meld without compromising rise or texture. When ready, bring the batter to room temperature for 15 minutes before pouring it into the loaf pan.
Bake and Store
If preferred, we can bake the loaf ahead of time. Once fully cooled on a wire rack, wrap it tightly in aluminum foil or plastic wrap to preserve moisture. Store at room temperature for 2 to 3 days or refrigerate up to 1 week.
Freeze for Longevity
For longer storage, the baked bread freezes beautifully.
| Step | Instructions | Duration |
|---|---|---|
| Wrap | Wrap cooled loaf in plastic wrap and then aluminum foil | – |
| Freeze | Place wrapped loaf in freezer-safe bag or container | Up to 3 months |
| Thaw | Thaw overnight in refrigerator then warm at 300°F for 10 minutes | Before serving |
Reheating Recommendations
To restore the bread’s soft crumb and freshly baked aroma, reheat slices at 300°F (150°C) for 8 to 10 minutes. Cover loosely with foil to prevent over-browning. Serve warm to highlight the candy cane and peppermint notes.
“Make-ahead steps not only save time but enhance the Candy Cane Bread experience by allowing peppermint flavors to develop fully and texture to perfect naturally.”
Following these Make-Ahead Tips guarantees our festive bread stays delicious even days after baking, making holiday celebrations effortless and joyful.
Instructions
Follow these precise steps to create our festive Candy Cane Bread with its perfect balance of peppermint and sweet softness.
Prep Work
- Preheat the oven to 350°F (175°C).
- Grease an 8×4 inch loaf pan thoroughly or line it with parchment paper for easy removal.
- Crush candy canes finely using a food processor or place them in a sealed plastic bag and crush with a rolling pin until powdery.
- Separate dry and wet ingredients in individual bowls for efficient mixing.
Mixing the Dough
- In a large bowl, whisk together:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup crushed candy canes (reserve a tablespoon for topping)
- In another bowl, combine wet ingredients:
- 1 cup buttermilk
- ½ cup melted butter (cooled)
- 2 large eggs, beaten
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- Gradually pour wet mixture into dry and gently fold using a rubber spatula until just combined. Avoid overmixing to maintain moister bread texture.
Incorporating the Candy Cane Flavor
- Fold in 1 cup white chocolate chips for a creamy contrast to peppermint.
- Add an extra 2 tablespoons of crushed candy canes into the batter for enhanced peppermint bursts.
- Stir gently to distribute evenly without deflating the batter.
Shaping the Bread
- Transfer the batter into the prepared loaf pan and smooth the top with the spatula.
- Sprinkle the reserved crushed candy canes evenly on the surface for an appealing festive look and a final peppermint crunch.
Proofing the Dough
- Let the batter rest at room temperature for 15 minutes to allow the flavors to meld and the batter to settle slightly, improving the bread’s rise during baking.
Baking
- Place the loaf pan on the middle rack of the preheated oven.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- If the candy cane topping browns too quickly, cover the top loosely with aluminum foil after 40 minutes.
- Remove from oven and cool in pan for 15 minutes before transferring to a cooling rack to cool completely.
| Baking Details | Information |
|---|---|
| Oven Temperature | 350°F (175°C) |
| Baking Time | 50-60 minutes |
| Pan Size | 8×4 inch loaf pan |
| Candy Cane Topping | Sprinkle before baking |
By following our Candy Cane Bread instructions exactly we ensure each slice bursts with holiday cheer and peppermint delight.
Cooling and Serving Suggestions
Once we remove the Candy Cane Bread from the oven, we need to allow it to cool properly to preserve its tender texture and vibrant peppermint flavor. Follow these steps for optimal results:
- Cool in the pan: Let the bread rest in the loaf pan for about 15 minutes. This helps it set slightly for easier handling.
- Transfer to a cooling rack: Gently remove the bread from the pan and place it on a wire cooling rack. This airflow prevents sogginess and maintains the perfect crust.
- Cool completely: Allow it to cool completely, approximately 1 to 1.5 hours before slicing. Cutting too soon may cause a crumbly texture and melt the white chocolate chips.
Serving Tips for Maximum Enjoyment
To serve our Candy Cane Bread at its best, consider the following suggestions:
- Slice the bread into ½ inch thick pieces to balance tenderness and flavor intensity.
- Serve it with a light spread of unsalted butter or a dollop of whipped cream to complement the peppermint notes.
- For a festive touch, drizzle with white chocolate glaze by mixing powdered sugar, milk, and vanilla extract.
- Pair it with hot beverages such as peppermint tea, hot cocoa, or coffee to enhance the holiday experience.
| Cooling Step | Duration | Purpose |
|---|---|---|
| Cooling in pan | 15 minutes | Set the bread gently |
| Cooling on wire rack | 1 to 1.5 hours | Prevent sogginess and set crumb |
| Optimal slicing thickness | ½ inch | Balance tenderness and flavor |
“Allowing the bread to cool completely before slicing ensures clean cuts and preserves its soft crumb, making every bite a perfect holiday treat.“
By following these Cooling and Serving Suggestions, we ensure our Candy Cane Bread delivers a moist, festive experience every time.
Storage Tips
To keep our Candy Cane Bread fresh and flavorful, proper storage is essential. Here are the best practices to preserve its tender texture and festive peppermint taste:
Room Temperature Storage
- Once fully cooled, wrap the bread tightly in plastic wrap or place it in an airtight container to prevent drying out.
- Store at room temperature for up to 2 days. Avoid direct sunlight or humid spots.
Refrigeration
- For longer freshness, refrigerate the wrapped bread in an airtight container.
- This will extend its shelf life up to 1 week without sacrificing moisture or flavor.
- Before serving, allow the bread to come to room temperature or warm slightly in the oven at 275°F for 10 minutes.
Freezing
- To freeze, wrap the bread tightly in plastic wrap, then cover with aluminum foil or place in a freezer-safe bag to prevent freezer burn.
- Our Candy Cane Bread maintains quality for up to 3 months in the freezer.
- To thaw, transfer to the refrigerator overnight or leave at room temperature for 2-3 hours.
- Warm in the oven at 300°F for 15-20 minutes to refresh the soft texture and enhance flavors.
| Storage Method | Duration | Wrapping Method | Reheating Instructions |
|---|---|---|---|
| Room Temperature | Up to 2 days | Plastic wrap or airtight container | Serve as is |
| Refrigeration | Up to 1 week | Airtight container | Warm at 275°F for 10 minutes |
| Freezing | Up to 3 months | Plastic wrap + foil or freezer bag | Thaw + warm at 300°F for 15-20 minutes |
Pro Tip: Always let the bread cool completely before wrapping to avoid condensation which can cause sogginess and affect the peppermint crunch.
By following these storage tips, we can ensure our Candy Cane Bread stays moist, fragrant, and ready to enjoy whenever we crave a festive indulgence.
Conclusion
This Candy Cane Bread recipe brings a festive twist to your holiday baking that’s sure to impress. With its perfect balance of peppermint and sweetness, it’s a treat that feels both cozy and celebratory. Whether you’re sharing it with family or enjoying a quiet moment with a warm drink, this bread adds a special touch to any occasion.
By following the steps and tips we’ve shared, you’ll create a loaf that’s moist, flavorful, and visually inviting. It’s a wonderful way to bring holiday cheer from our kitchen to yours, making every bite a joyful experience.
Frequently Asked Questions
What makes Candy Cane Bread different from regular bread?
Candy Cane Bread features a festive peppermint flavor and a soft, tender texture, enhanced by crushed candy canes and white chocolate chips. It’s designed specifically for holiday celebrations, combining sweet and minty tastes not found in typical bread.
What ingredients are essential for making Candy Cane Bread?
Key ingredients include all-purpose flour, sugar, baking powder, baking soda, salt, crushed candy canes, peppermint extract, buttermilk, melted butter, eggs, vanilla extract, and white chocolate chips.
Do I need any special equipment to bake this bread?
Basic equipment includes mixing bowls, measuring cups and spoons, a whisk, rubber spatula, an 8×4 inch loaf pan, and cooling rack. A food processor or rolling pin is helpful for crushing candy canes.
Can I prepare Candy Cane Bread in advance?
Yes, you can chill the batter before baking or bake the bread ahead of time to enjoy stress-free holiday mornings.
How long does it take to bake Candy Cane Bread?
Bake the bread at 350°F (175°C) for 50-60 minutes, until a toothpick inserted comes out clean.
How should I cool Candy Cane Bread after baking?
Cool the bread in the pan for 15 minutes, then transfer it to a wire rack for 1 to 1.5 hours to prevent sogginess and maintain texture.
What’s the best way to serve Candy Cane Bread?
Slice into ½ inch pieces and serve with unsalted butter, whipped cream, or drizzle with white chocolate glaze. Pair it with peppermint tea or hot cocoa for a cozy treat.
How should I store leftover Candy Cane Bread?
Store wrapped in plastic wrap or airtight container at room temperature for up to 2 days, refrigerate for up to 1 week, or freeze for up to 3 months.
Can I reheat Candy Cane Bread without drying it out?
Yes, reheat gently in a microwave for about 20 seconds or in a low oven, wrapped in foil to retain moisture and flavor.
Are white chocolate chips necessary in the recipe?
While white chocolate chips add extra sweetness and festive appeal, they can be omitted or substituted based on personal preference.