Cranberry White Chocolate Bread

Cranberry white chocolate bread is soft, tender, and studded with white chocolate chips and dried cranberries, then topped with a white chocolate glaze.

Course Bread, Dessert

Cuisine American

Prep Time 10

Cook Time 54

Total Time 1 4

Servings Slices

Calories 317kcal

Equipment

large mixing bowl
small bowl
hand mixer or stand mixer
Whisk
Rubber spatula
9-inch loaf pan
Measuring Cups and Spoons
Knife or toothpick
cooling rack
Microwave Safe Bowl

Ingredients

½ cup butter softened
½ cup sugar
¼ cup brown sugar
2 eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
¾ cup dried cranberries
½ cup white chocolate chips

Glaze:

½ cups white chocolate chips
1 Tablespoon heavy cream
½ teaspoon vanilla

Instructions

Preheat the oven to 350 degrees.
In a large bowl, beat the butter, sugar and brown sugar together. Add in the eggs and vanilla and beat until smooth.
In a small bowl, whisk together the flour, baking soda and salt. Add about ⅓ of the flour mixture into the butter and combine.
Add about ½ of the buttermilk and mix. Alternate the remaining flour and buttermilk until both are all added.
Use a spatula to fold in the cranberries and white chocolate chips.
Pour the batter into a nonstick 9” loaf pan and place in the oven and bake for 50-55 minutes, or until a knife comes out cleanly.
Remove and allow to cool in the pan for 10-15 minutes before turning the bread out onto a cooling rack to come to room temperature.
To make the glaze, place the white chocolate chips, heavy cream and vanilla in a small, microwave safe bowl and heat in short increments, stirring each stop, until the chocolate has completely melted. Whisk until smooth.
Pour over the top of the bread. Slice and serve!

Notes

Store any leftovers in an airtight container for up to 3 days.

Nutrition