Candy Cane Bread

Preheat oven to 350°F. Grease and flour a candy cane or crescent-shaped baking mold, or use a standard loaf pan.

Combine flour, packed brown sugar, baking powder, and salt in a large mixing bowl, whisking together until evenly distributed.

Cut margarine into small cubes and add to the flour mixture, then use a pastry cutter or fork to work the margarine into the dry ingredients until the mixture resembles coarse crumbs.

Stir in chopped nuts until evenly distributed throughout the mixture.

Make a well in the center of the dry ingredients and pour in the beaten egg and milk, then gently fold together until just combined—do not overmix.

Transfer dough to prepared mold or pan, pressing gently to fit the shape, and smooth the top surface.

Bake in preheated oven for 35 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.

Remove from oven and allow to cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely.

Once cooled, prepare the icing by whisking powdered sugar with a small amount of milk or water to reach drizzling consistency, then add red and green decorator icing if desired and drizzle over the bread.