Get into the holiday spirit with this Candy Cane Raspberry Almond Bread. Start with Rhodes bread dough to make this super simple yet impressive treat.
This post is sponsored by Rhodes Bake-n-Serv. For more information, please read my disclosure policy.
If you’ve all been around for awhile, you know I’m a big lover of Rhodes bread dough, especially around the holiday season. Because let’s be honest, during this busy time we often don’t have time for homemade but luckily Rhodes tastes homemade without all the extra work.
This year we’re making this adorable braided candy cane bread that is filled with the delicious combo of raspberry and almond.
Ingredients for Raspberry Almond Bread
The ingredient list is pretty simple when it comes to this bread. Here’s what you are going to need:
Rhodes bread dough: Check out the freezer section of your local grocery store and grab a package of Rhodes bread loaves. If you can only find the Rhodes rolls, that will work too. You’ll need either one loaf or 12 rolls.
Raspberry preserves or jam: I like to use the preserves to add more texture to the bread but if you prefer a smooth jam or jelly you can use that too. And feel free to switch up the flavors or use what you already have. I think strawberry would or apricot would be delicious in this recipe as well.
Sliced almonds: This will add some yummy crunch to the bread. You could also use slivered almonds.
Freeze dried raspberries: You’ll need a small package of freeze dried raspberries. I usually grab mine from Trader Joe’s. Add them to a food processor or blender and pulse until you have super fine crumbs. Roll one of the bread sections in the crumbs to create that candy cane look.
Powdered sugar: The second section of the braided bread gets an almond icing glaze so you’ll need powdered sugar for the base of the icing.
Milk: To thin out the icing.
Almond extract: Bump up the almond flavor by using almond extract in the icing. If you prefer, you can use vanilla extract instead.
Prep the Bread Dough
Grease a large loaf pan with nonstick spray. Place the frozen loaf of bread dough in the prepared pan and thaw and rise according to the package directions. There is a room temperature option or an overnight option so use whatever works best for your schedule.
Once the dough is risen, place on a floured surface and roll out into a 10″x16″ rectangle.
Cut the rectangle down the middle, lengthwise, so that you now have two 5″x16″ rectangles.
Fill and Shape the Raspberry Almond Bread
Spread half of the raspberry preserves on each rectangle then sprinkle both evenly with the sliced almonds.
Roll each rectangle up tightly so that you end up with two snakes of filled dough. Gently pinch the seam together to help prevent leakage.
Set aside for a minute to prepare the freeze dried raspberries. Add the freeze dried raspberries to a food processor or blender and pulse until you have a super fine, powdery consistency.
Dump onto a shallow plate. Roll one of the dough pieces in the freeze dried raspberry crumbs until it is fully covered.
Line a large baking sheet with parchment paper. Place both dough pieces on the baking sheet and twist them together. Shape into a candy cane.
Bake the Candy Cane Raspberry Almond Bread
Bake the candy cane bread for about 30 minutes. After 10 to 15 minutes, lightly place a piece of foil over the bread to help prevent the freeze dried raspberry crumbs from getting too dark.
Remove the bread from the oven and place on a wire rack to cool completely. I like to wait to ice the bread so that the glaze stays thick.
While the bread is cooling, whisk together the powdered sugar, milk and almond extract. Spread the icing on just the section that doesn’t have the raspberry crumbs. Let the icing set for a few minutes then slice and enjoy.
Store in an airtight container at room temperature for up to three days.
Mix Up the Flavor Combinations
While I love the classic raspberry almond combination, you can use whatever flavors and preserves you love. Here are some combinations I think would be divine:
Strawberry jam and almond: replace the raspberry preserves with strawberry jam and the freeze dried raspberries with strawberries.
Apricot preserves and almond: replace the raspberry with apricot preserves. Keep the freeze dried raspberry crumbs.
Bacon, cheddar and jalapeno jelly: this one is for the savory lovers. Replace the raspberry with jalapeno jelly then sprinkle chopped crispy bacon and shredded cheddar cheese on top. Roll tight and twist into a candy cane but skip the freeze dried raspberries and glaze on the outside. Serve with more jalapeno jelly for dipping.
More Holiday Recipes
You’ll be the hit of the party when you arrive with this gorgeous Christmas Tree Bread featuring Rhodes bread dough and creamy chocolate hazelnut spread. Easy to make and sure to impress!
This Cinnamon Roll Apple Pie Monkey Bread is the perfect way to combine fall classics of apple and cinnamon into a tasty breakfast or dessert. And the best part? You only need two ingredients.
This post is sponsored by Rhodes Bake-n-Serv. All thoughts and opinions are 100% my own.
Candy Cane Raspberry Almond Bread
Ingredients
- 1 frozen loaf Rhodes bread dough
- 1 two ounce bag freeze dried raspberries
- 6 Tablespoons raspberry preserves
- 1/2 cup sliced almonds
- 2/3 cup powdered sugar
- 1 Tablespoon whole milk
- 1/4 teaspoon almond extract
Instructions
- Thaw bread dough according to package directions.
- Meanwhile, add freeze dried raspberries to a food processor or blender. Pulse until you have fine crumbs. Set aside.
- Preheat oven to 350 degrees F. Cover a large baking sheet with parchment paper. Set aside.
- On a flour surface, roll out the dough into a 10"x16" rectangle. Cut lengthwise so that you have two 5"x16" rectangles. Spread half the raspberry preserves on each piece of dough. Sprinkle the sliced almonds evenly over both pieces.
- Roll dough tightly lengthwise so that you have two long snakes of dough. Set one on the prepared baking sheet. Sprinkle the other piece of dough with the freeze dried raspberry crumbs. Gently press the crumbs into the dough. Move to the baking sheet and twist the two pieces together. Once twisted, carefully shape into a candy cane.
- Bake bread for 15 minutes. Place a large piece of foil over the bread and bake another 15 minutes. Remove from oven and place on a cooling rack.
- Meanwhile, make the glaze. Add powdered sugar, milk and almond extract in a small bowl and whisk until smooth. Once the bread is cool, spread the glaze on the sections of bread not covered in freeze dried raspberries.
- Put any leftovers in an airtight container and store at room temperature for up to three days.