Preheat oven to 325° F (165° C).
In a large mixing bowl, add ingredients as listed, reserving ¼ cup of crushed candy cane.
Grease two large loaf pans and dust with sugar.
Pour the batter evenly into loaf or cake pans and sprinkle the remaining sugar-cocoa mixture on the top.
Bake for one hour or until the bread loosens evenly from the sides and a toothpick inserted in the center of the bread comes out clean.
Sprinkle the top of the bread with the remaining ¼ cup crushed candy cane while still warm.
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