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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.

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

Instructions

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

Find it online: https://thefamilycooking.com/white-chocolate-cranberry-bread/