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White Chocolate Cranberry Bread

White Chocolate Cranberry Bread

250kcal
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Prep 15 minutes
Cook 1 hour
Cooling Time 10 minutes
Total 1 hour 25 minutes
This White Chocolate Cranberry Bread combines tart cranberries and sweet white chocolate in a delightful loaf that's hard to resist.
Servings 8 slices
Course Dessert
Cuisine American

Ingredients

Bread Ingredients
  • 2 cups all-purpose flour essential for structure and fluffiness.
  • 1 cup granulated sugar sweetens the bread beautifully.
  • 1 tablespoon baking powder helps the bread rise to perfection.
  • 1/2 teaspoon baking soda adds to the leavening effect.
  • 1/4 teaspoon salt enhances the overall flavors.
  • 1/2 cup unsalted butter (melted) brings richness and moisture to the bread.
  • 2 large eggs bind the ingredients together and add richness.
  • 1 cup buttermilk (or milk with 1 tablespoon vinegar added) tenderizes the bread for a soft texture.
  • 1 teaspoon vanilla extract infuses a warm, inviting flavor.
  • 1 cup fresh or dried cranberries provides a tart burst in every bite.
  • 1 cup white chocolate chips adds creaminess and sweetness.

Equipment

  • 9x5-inch loaf pan
  • mixing bowls
  • whisk
  • spatula

Method

Baking Instructions
  1. Preheat your oven to 350°F (175°C). Prepare a 9x5-inch loaf pan by greasing it or lining it with parchment paper for easy removal.
  2. Combine the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until everything is evenly mixed.
  3. Mix the wet ingredients: In another bowl, whisk together the melted butter, eggs, buttermilk, and vanilla extract until smooth.
  4. Combine the mixtures: Gently pour the wet mixture into the dry one, stirring until just combined. Be cautious not to overmix.
  5. Fold in the goodies: Gently fold the cranberries and white chocolate chips into the batter until evenly distributed.
  6. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
  7. Bake in the preheated oven for 50–60 minutes. The bread is ready when a toothpick inserted comes out clean.
  8. Cool in the pan for about 10 minutes, allowing the bread to set before transferring.
  9. Transfer to a wire rack to cool completely, then slice and enjoy.

Nutrition

Serving1sliceCalories250kcalCarbohydrates35gProtein3gFat12gSaturated Fat7gPolyunsaturated Fat1gMonounsaturated Fat5gCholesterol50mgSodium200mgPotassium150mgFiber1gSugar15gVitamin A300IUVitamin C1mgCalcium50mgIron1mg

Notes

Optional: Serve with a light dusting of powdered sugar for an elegant finish.

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