Description
This white chocolate cranberry bread is studded with tart cranberries and melty white chocolate chips, then drizzled with a classic vanilla glaze. All of which is topped with sugared cranberries. It’s the perfect holiday dessert recipe!
Ingredients
Scale
For the White Chocolate Cranberry Bread:
- 210 g (1 3/4 cup) all-purpose flour, spooned and leveled
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 200 g (1 cup) granulated sugar
- 1 tbsp orange zest
- 113 g (1/2 cup) unsalted butter, melted
- 2 tbsp milk, room temp
- 120 g (1/2 cup) Greek yogurt, room temp
- 2 large eggs, room temp
- 1/2 tsp almond extract
- 1/2 tsp vanilla extract
- 90 g (3/4 cup) cranberries
- 90 g (1/2 cup) white chocolate chips
For the Sugared Cranberries:
- 120 g (1 cup) cranberries
- 100 g (1/2 cup) granulated sugar, divided
- 60 ml (1/4 cup) water
For the Glaze:
- 60 g (1/2 cup) powdered sugar
- 1–2 tbsp milk
- 1/4 tsp vanilla extract
Instructions
For the White Chocolate Cranberry Bread:
- Preheat oven to 350°F/180°C. Grease a 9×5″ loaf pan and line with parchment paper, leaving a few inches of overhang.*
- In a large bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, massage the sugar and orange zest together with clean hands until there are no white patches of sugar left. Doing this releases the natural oils in the zest which transfer flavor into the sugar.
- Add the melted butter, milk, Greek yogurt, eggs, almond extract, and vanilla extract. Whisk until fully combined.
- Pour the wet ingredients into the dry ingredients and fold everything with a flexible spatula until almost combined. There should be a few streaks of flour left. Fold in the cranberries and white chocolate chips until just combined. Be careful not to over mix.
- Transfer the batter to the prepared loaf pan, smoothing out the top. Bake for 40-50 minutes or until a toothpick inserted into the center comes out clean. If you notice the top browning too much, place a tent of foil over the top to prevent extra browning.*
- Remove from the oven and cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
For the Sugared Cranberries:
- While the cranberry bread is baking, combine 50 g (1/4 cup) of the sugar with the water in a medium saucepan. Bring to a simmer over medium heat, stirring until the sugar has dissolved (2-3 minutes). Remove from the heat to cool completely (10 minutes).
- Once the sugar syrup has cooled, toss in the cranberries until fully coated with the syrup. Using a slotted spoon, fish out the cranberries and place them over a wire rack set over a baking sheet to dry. Dry for 45 minutes.
- In a shallow bowl, add the remaining 50 g (1/4 cup) of sugar, tossing the cranberries around until evenly coated. Place back over the wire rack to dry for an additional 45 minutes.
For the Glaze:
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth and drizzly.
- Pour over the cooled cake and top with the sugared cranberries.
Notes
Loaf Pan: If you’re using the same loaf pan I am, there’s no need to use parchment paper. Just be sure the pan is well greased before pouring in your batter.
Prevent Over Browning: I placed a tent of foil over the bread about halfway through baking. If it’s still too pale this stage, let it bake a little longer before placing the foil on top.
Nutrition
- Serving Size: 1 slice
- Calories: 484
- Sugar: 53.6 g
- Sodium: 264.2 mg
- Fat: 17.5 g
- Carbohydrates: 76.6 g
- Protein: 6.7 g
- Cholesterol: 81.8 mg