Name: White Chocolate Cranberry Bread
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 3/4 cup granulated sugar; 2 large eggs; 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar/lemon juice); 1/2 cup unsalted butter, melted and cooled; 1 tsp vanilla extract; 1 cup fresh or dried cranberries; 3/4 cup white chocolate chips; Optional: 1 tbsp orange zest

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Why You’ll Love This Recipe

Moist, tender crumb with sweet-tart flavor in every bite
Easy to make—no yeast or special equipment required
Perfect for holidays, brunch, or afternoon coffee breaks
A festive loaf with vibrant cranberries and creamy white chocolate
Can be made with fresh or dried cranberries
Kid-friendly and freezer-friendly
Bakes beautifully in loaf or mini loaf pans
Great for gifting during the holidays
Optional glaze for extra indulgence
Keeps well for days without drying out

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Baking soda
Salt
Granulated sugar
Eggs
Buttermilk or milk + vinegar/lemon juice
Unsalted butter (melted and cooled) or oil
Vanilla extract
Fresh or dried cranberries
White chocolate chips
Optional: orange zest or chopped nuts for added flavor and texture

Directions

Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
In a large bowl, whisk together flour, baking powder, baking soda, and salt.
In another bowl, mix sugar, eggs, buttermilk, melted butter, and vanilla until well combined.
Add the wet ingredients to the dry ingredients and stir just until combined—do not overmix.
Gently fold in cranberries and white chocolate chips (and orange zest, if using).
Pour the batter into the prepared pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Optional: Drizzle with a simple powdered sugar glaze once cooled.

Servings and timing

This recipe makes 1 standard loaf (8–10 slices).
Prep time: 15 minutes
Bake time: 50–60 minutes
Cooling time: 15 minutes
Total time: About 1 hour 30 minutes

Variations

Orange-Cranberry: Add 1 tablespoon orange zest for citrus brightness.
Nutty Twist: Add ½ cup chopped pecans or walnuts for crunch.
Mini Loaves: Bake in mini pans for 25–30 minutes—perfect for gifting.
Glazed Version: Drizzle with vanilla or orange glaze after baking.
Dried Cranberries: If using dried, soak in warm water or orange juice for 10 minutes to plump.
Whole Wheat Option: Replace half the flour with whole wheat flour for a heartier loaf.
Muffins: Bake in a muffin tin for 18–22 minutes for individual servings.
Coconut Flare: Add shredded coconut for a tropical hint.
Sugar-Free: Use a sugar substitute suitable for baking.
Holiday Spices: Add a pinch of cinnamon or nutmeg for seasonal warmth.

Storage/Reheating

Store the bread tightly wrapped at room temperature for up to 3 days.
Refrigerate for up to 5 days for longer shelf life.
Freeze the whole loaf or individual slices, wrapped tightly in plastic and foil, for up to 3 months.
Reheat slices in the microwave for 10–15 seconds or warm gently in the oven at 300°F for 5–8 minutes.

FAQs

Can I use dried cranberries instead of fresh?

Yes. Soak them in warm water or juice for 10 minutes to soften, then drain before using.

Can I use milk instead of buttermilk?

Yes. Add 1 tablespoon lemon juice or vinegar to 1 cup of milk and let sit for 5 minutes as a substitute.

Why is my bread dry?

Overbaking or too much flour can cause dryness. Use the spoon-and-level method to measure flour and check for doneness early.

Can I use frozen cranberries?

Yes. Use straight from frozen—do not thaw to avoid excess moisture.

Do I need to coat cranberries in flour?

Lightly coating cranberries in flour helps prevent them from sinking, especially if using fresh ones.

Can I make this bread gluten-free?

Yes. Use a 1:1 gluten-free flour blend. Be sure it includes xanthan gum or a similar binder.

Is this bread very sweet?

It’s moderately sweet. You can adjust the sugar or skip the glaze for a less sweet loaf.

What kind of white chocolate should I use?

Use high-quality white chocolate chips or chopped bars for the best flavor and melt.

How do I get a perfect slice?

Let the bread cool completely before slicing and use a serrated knife for clean cuts.

Can I make this recipe into muffins?

Yes. Divide batter into a lined muffin tin and bake at 350°F for 18–22 minutes.

Conclusion

White chocolate cranberry bread is a beautifully balanced loaf that combines tart cranberries and creamy white chocolate in a soft, moist crumb. Whether you’re baking for a holiday brunch, a cozy weekend breakfast, or thoughtful homemade gifts, this quick bread is sure to impress. Easy to make and always a hit, it’s a recipe you’ll turn to again and again.

White Chocolate Cranberry Bread

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White chocolate cranberry bread is a moist, festive quick bread filled with tart cranberries and creamy white chocolate chips. Perfect for brunch, holiday gifting, or a cozy snack, it’s easy to make and loaded with sweet-tart flavor.

Author: Laura
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 30 minutes
Yield: 8–10 slices
Category: Breakfast, Snack, Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat 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 flour, baking powder, baking soda, and salt.
In another bowl, mix sugar, eggs, buttermilk, melted butter, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and stir just until combined—do not overmix.
Gently fold in cranberries, white chocolate chips, and optional orange zest.
Pour the batter into the prepared pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Optional: Drizzle with a powdered sugar glaze once the loaf has cooled.

Notes

Use frozen cranberries straight from the freezer to prevent excess moisture.
Soak dried cranberries in warm water or juice for 10 minutes to plump them before baking.
Let the loaf cool completely before slicing to avoid crumbling.
Store leftovers tightly wrapped to maintain moisture and freshness.
Great for gifting—bake in mini loaf pans and adjust bake time to 25–30 minutes.

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 21g
Sodium: 210mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 4g
Cholesterol: 45mg