White Chocolate Cranberry Bread

Kitchen Ready Betty

Bring the bakery to your kitchen with this easy White Chocolate Cranberry Bread, packed with tart berries, sweet white chocolate chips, and a rich vanilla coating. Inspired by Starbucks Cranberry Bliss Bars and Publix's seasonal loaf, this festive quick bread is the perfect make-ahead treat for holiday mornings.

5 from 2 votes

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Prep Time 20

Cook Time 1

Rest Time 1

Total Time 2 20

Course Breakfast, Desserts

Cuisine American

Servings

Calories 255 kcal

Equipment

9x5 metal loaf pan

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Ingredients

For the bread:

2 cups fresh cranberries if using frozen, do not defrost
½ cup white chocolate chips I use Ghirardelli
2 cups all-purpose flour spooned and leveled for best results
1 cup sugar
1 & ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup milk, scant 2 tablespoons I use 2%
2 tablespoons butter, melted
1 egg, beaten bring to room temperature before using for easier mixing

For the topping (optional):

½ cup vanilla flavored melting wafers I use Ghirardelli
2-3 tablespoons white chocolate chips
¼ cup dried cranberries

Instructions

Preheat oven to 350 degrees.
Chop cranberries in a food processor (or slice cranberries in half on a cutting board).
Place chopped cranberries in a medium mixing bowl. Add ½ cup white chocolate chips and stir to combine; set aside.
Combine remaining dry ingredients in a large mixing bowl; mix thoroughly; set aside.
In a separate bowl, add melted butter, milk and beaten egg; stir to combine, then add this mixture to the dry ingredient bowl and mix until just moistened.
Fold in the cranberries and white chocolate chips; do not overmix.
Lightly grease a 9x5x3 loaf pan, then line it with parchment paper. Spoon mixture into pan.
Bake for 55-65 minutes in a preheated 350 degree oven or until loaf tests done.
Allow the bread to cool for 15 minutes, then lift it up out of the pan, using the parchment paper ends as handles. Cool completely on wire rack (about 1 hour).
To make the topping, melt the vanilla candy melts, covered, in the microwave at half power. Check at 15 second intervals and stir to smooth.
Immediately spread the smooth melting wafer mixture onto the top of the loaf. Then gently press in dried cranberries and reserved white chocolate chips.

Notes

Wrap the bread in plastic wrap and store on your countertop for up to 3 days. You may also refrigerate for up to 5 days. The topping will get harder in the fridge. Have it sit out a little bit on the counter to soften before slicing and serving.

This bread freezes well, but only without its topping. You can always add the topping after it fully defrosts. The bread is also very good without the topping!

Nutrition

Serving: 1 sliceCalories: 255kcalCarbohydrates: 46gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 9mgSodium: 240mgPotassium: 87mgFiber: 1gSugar: 28gVitamin A: 87IUVitamin C: 2mgCalcium: 77mgIron: 1mg

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