White Chocolate Cranberry Bread
This tasty cranberry quick bread is perfect for winter gatherings and is sure to become a holiday favorite!
As an Amazon Associate, I earn from qualifying purchases. I only recommend products I truly love and use in my own kitchen!
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!
When choosing fresh cranberries from the store, look for a bag that doesn't have white cranberries or soggy, smushed ones if at all possible. I always recommend opening the bag when you get home. Throw out any soggy bruisers. Rinse the rest and thoroughly dry before placing them in the fridge. If you don't plan on using them within 5 days, freeze them. They will last in the freezer for up to 1 year if properly stored.
Tried this recipe?Let us know how it was!