Dessert

White Chocolate Cranberry Bread Recipe

ByLila Prescott December 28, 2025December 28, 2025

Introduction

This White Chocolate Cranberry Bread is a delightful treat with a perfect balance of sweet and tart flavors. Soft, moist, and studded with bursts of white chocolate and cranberries, it’s ideal for breakfast or an afternoon snack.

A close-up image of two slices of moist cake on a white plate, each slice showing a soft golden-brown crust with a light beige interior filled with bright red cranberry pieces and creamy white chocolate chips evenly spread throughout. The top of the cake slices is decorated with more white chocolate chips and scattered whole cranberries, adding pops of red and white against the cake's surface. The plate rests on a white marbled texture, with a few extra whole cranberries and white chocolate chips placed casually beside the slices. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
1 cup granulated sugar

1 tablespoon baking powder
1/2 teaspoon baking soda

1/4 teaspoon salt
1/2 cup unsalted butter (melted)

2 large eggs
1 cup buttermilk (or milk with 1 tablespoon vinegar added)
1 teaspoon vanilla extract

1 cup fresh or dried cranberries
1 cup white chocolate chips

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.

Step 2: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
Step 3: In another bowl, whisk together the melted butter, eggs, buttermilk, and vanilla extract until smooth.
Step 4: Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix. Gently fold in the cranberries and white chocolate chips until evenly distributed.

Step 5: Pour the batter into the prepared loaf pan, smoothing the top. Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover it loosely with aluminum foil.
Step 6: Allow the bread to cool in the pan for about 10 minutes. Transfer to a wire rack to cool completely, then slice and serve.

Tips & Variations

Use dried cranberries for a year-round option or fresh cranberries for a tart bite when in season.

For extra moisture, substitute the buttermilk with yogurt or sour cream.
Try adding chopped nuts, like walnuts or pecans, for a crunchy texture.
White chocolate chips can be swapped with dark or milk chocolate chips for a different flavor profile.

Storage

Store the bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze slices in a sealed bag for up to 2 months. Reheat slices gently in a toaster or microwave before serving.

How to Serve

A close-up image of a sliced loaf cake shown on a white marbled surface, featuring a golden-brown crust and a soft, light beige inside filled with bright red cranberries and white chocolate chips scattered throughout. The top layer of the cake is decorated with more white chocolate chips and whole cranberries, adding texture and color contrast. The texture inside looks moist and slightly crumbly, with the fruit and chocolate pieces evenly distributed in the light cake base. A few whole cranberries and white chocolate chips lie near the base of the sliced loaf. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries instead of fresh or dried?

Yes, you can use frozen cranberries; just toss them in a little flour before folding into the batter to prevent them from sinking and to reduce excess moisture.

What can I substitute for white chocolate chips?

If you don’t have white chocolate chips, you can use milk or dark chocolate chips, chopped baking chocolate, or even butterscotch chips for a different but delicious taste.