Candy Cane Coffee Bread
You will need:
- 1/2 cup apricot jam
- 1/2 cup chopped walnuts
- 2 tablespoons golden raisins
- 1/4 teaspoon ground allspice
- 2 packages deep pan pizza mix
- 1-1/2 cups confectioners' sugar
- 2-3 tablespoons Mayfield milk
- 1/4 teaspoon salt
- Candied cherries and walnut halves for decoration
Combine jam, walnuts, raisins and allspice in a small bowl and set aside. Prepare pizza mix according to package directions. Shape into a 16-inch long roll. Press a channel down the center, flattening dough to 4-inch width. Fill channel with apricot filling. Pinch top and bottom of dough together over filling. Press ends to seal.
Transfer seam side down to a large greased baking sheet. Form into a candy cane shape. Cover and let rest for 10 minutes. Meanwhile, heat oven to 350 degrees. Bake for 20-25 minutes or until golden brown.
Remove to a wire rack to cool. Meanwhile, whisk confectioners' sugar, milk and salt in a medium bowl until smooth and a good spreading consistency. When bread is completely cooled, drizzle with frosting and attach walnut halves and candied cherries.
Yields 12 servings.
Pair with Spumante from Paris Winery