Description
White Chocolate Cranberry Bread is a moist and sweet loaf filled with tart cranberries and creamy white chocolate chips.
Ingredients
Scale
- 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
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- In another bowl, whisk together the melted butter, eggs, buttermilk, and vanilla extract until smooth.
- 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.
- 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.
- Allow the bread to cool in the pan for about 10 minutes.
- Transfer to a wire rack to cool completely, then slice and serve.
Notes
- Store leftovers in an airtight container.
- This bread can be frozen for up to three months.
- For a tangier flavor, use fresh cranberries.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg