Description

This White Chocolate Cranberry Bread is a delightful combination of sweet and tart flavors baked into a moist, tender loaf. Perfect for breakfast, brunch, or a sweet snack, it features fresh or dried cranberries and creamy white chocolate chips embedded in a soft, buttery bread made with buttermilk for a subtle tang. Easy to prepare with simple ingredients, it makes a festive treat especially during the holiday season.

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Wet Ingredients

1/2 cup unsalted butter, melted
2 large eggs
1 cup buttermilk (or milk with 1 tablespoon vinegar added)
1 teaspoon vanilla extract

Add-Ins

1 cup fresh or dried cranberries
1 cup white chocolate chips

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until they are thoroughly combined to ensure even rising.
Mix Wet Ingredients: In a separate bowl, whisk the melted butter, eggs, buttermilk, and vanilla extract until the mixture is smooth and well blended.
Combine Mixtures: Pour the wet ingredients into the dry ingredients and gently stir just until combined, being careful not to overmix to keep the bread tender. Gently fold in the cranberries and white chocolate chips to distribute them evenly throughout the batter.
Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. If the loaf’s top browns too quickly during baking, loosely cover it with aluminum foil to prevent burning.
Cool and Serve: Let the bread cool in the pan for about 10 minutes to set. Then transfer it to a wire rack and let it cool completely before slicing and serving for best texture and flavor.

Notes

You can substitute fresh cranberries with dried cranberries if fresh are unavailable.
Using buttermilk gives the bread a tender crumb and slight tang, but regular milk with vinegar or lemon juice can be used as a substitute.
Do not overmix the batter, as it can make the bread dense and tough.
Covering with foil if browning too fast helps achieve an evenly baked loaf.
Store leftovers in an airtight container at room temperature for up to 3 days or freeze slices for longer storage.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Bread
Method: Baking
Cuisine: American

Keywords: white chocolate cranberry bread, cranberry bread recipe, sweet bread, holiday bread, quick bread