Holiday Candy Cane Bread with Agave Frosting

A scrumptious holiday tradition. Candy Cane bread. This is made using my Basic Whole Grain Bread Recipe.
Roll out dough into a long rectangle. Lather with butter, and sweeten with a dab of barley malt syrup and a sprinkling of sucanat and cinnamon. Use a pizza cutter or kitchen scissors to make 2-3 inch slits on each side. Braid.
Make the night before and refrigerate. Take out a couple hours before you want to eat to let rise. Bake at 350 degrees for 20-30 minutes. Frost with Creamy White Whipped Frosting.

Creamy White Whipped Frosting

1/3 c cream cheese
1/3 c whipping cream
1/2 t vanilla
2-4 T agave nectar

Combine all ingredients in a metal bowl and mix well with a hand mixer.
Keep refrigerated and frost when ready to serve.