Gluten-Free Candy Cane Sugar Cookie Bread ~ Easy and Delicious Holiday Recipe

Name: Gluten-Free Candy Cane Sugar Cookie Bread ~ Easy and Delicious Holiday Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 1/2 cup (1 stick) unsalted butter, melted; 1 cup granulated sugar; 1 egg; 1 teaspoon peppermint extract; 1/2 cup milk; 1 1/3 cup 1:1 gluten-free flour *; 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 1/8 teaspoon salt; 1-2 tablespoons red sprinkles; 1/2 cup powdered sugar; 1 tablespoon milk; crushed candy cane OR Andes Peppermint Crunch Baking Chips for topping

9 steps

Prep:10minCook:50min

Soft & fluffy Gluten-Free Candy Cane Bread ~ a delicious and unique holiday treat. A sweet peppermint flavor topped with a glaze and crushed candy cane. Last week I shared my Gluten-Free Sugar Cookie Bread, and it quickly became one of my most popular recipes! For good reason ~ I'm completely obsessed with it, so

Updated at: Sat, 23 Nov 2024 11:36:41 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories337.1 kcal (17%)

Total Fat12.9 g (18%)

Carbs54.1 g (21%)

Sugars36 g (40%)

Protein2 g (4%)

Sodium165.2 mg (8%)

Fiber0.7 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

½ cupunsalted butter

melted

1 cupgranulated sugar

1egg

1 teaspoonpeppermint extract

½ cupmilk

1 ⅓ cupgluten-free flour

½ teaspoonbaking powder

¼ teaspoonbaking soda

⅛ teaspoonsalt

1 tablespoonsred sprinkles

½ cuppowdered sugar

1 tablespoonmilk

candy cane

crushed, OR Andes Peppermint Crunch Baking Chips, for topping

Instructions

Step 1

Preheat oven to 350 degrees

Step 2

In a large bowl mix together butter and sugar, then add in egg and peppermint extract. Lastly mix in milk until all wet ingredients fully combined

Step 3

In a separate bowl mix together flour, baking powder, baking soda and salt

Step 4

Add dry ingredients to wet ingredients and mix just until combined

Step 5

Fold in the sprinkles. Don’t over-mix so the sprinkles don’t bleed

Step 6

Transfer batter to a parchment-lined + greased 8½x4½ inch loaf pan and bake for 45-50 minutes**, or until a toothpick comes out clean. Be sure not to over-bake!

Step 7

Let cool for 20 minutes in pan, then use a butter knife along edges to remove and transfer to a cooling rack. Let cool completely before topping with glaze

Step 8

To make the glaze, whisk powdered sugar and milk until a smooth consistency, adding more milk if needed

Step 9

Pour/spread glaze over the bread, then top with crushed candy cane

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