This White Chocolate Cranberry Loaf combines the tartness of cranberries with the creamy sweetness of white chocolate for a dessert bread that's as beautiful as it is delicious. Topped with a smooth vanilla frosting, it's ideal for celebrations or any time you crave a touch of indulgence.
Why This Recipe Is the Best
This White Chocolate Cranberry Loaf is a perfect balance of tart cranberries and creamy white chocolate chips, offering a luxurious taste and texture in every bite. It's made with simple ingredients and is versatile for both regular and gluten-free diets. Topped with a rich vanilla frosting, this loaf is a show-stopper for any occasion.
Ingredients
Loaf Batter
- 1 cup milk (regular or non-dairy)
- ⅓ cup melted butter (regular or plant-based)
- 1 teaspoon baking soda
- 1 ½ teaspoon baking powder
- 1 teaspoon vanilla
- 1 cup cane sugar
- 2 cups regular or gluten-free all-purpose flour
- Pinch of salt
Note From Jill : You can also make this recipe using 1 ½ cups oat flour and 1 cup teff flour as a substitute for the all-purpose flour. This variation is perfect for those looking for a more nutrient-dense loaf. Oat flour adds a subtle nuttiness and boosts the fiber content, while teff flour brings a delicate earthy flavor along with added protein, iron, and calcium. Together, they create a wholesome, gluten-free alternative without sacrificing the loaf's moist texture or delicious flavor. Thank you to our sponsor, Maskal Teff, for providing us with the delicious teff flour that inspired this recipe!
Cranberries and White Chocolate
- 1 cup fresh cranberries
- 1 cup white chocolate chips (regular or plant-based)
- 1 tablespoon butter (regular or plant-based)
Vanilla Frosting
- 1 ½ cups powdered sugar
- 2 tablespoon milk (regular or non-dairy)
- 1 tablespoon butter (regular or plant-based)
- 1 teaspoon vanilla
Instructions
1. Prepare the Cranberries:
- Preheat the oven to 375°F (190°C). Grease a loaf pan with non-stick spray or line it with baking paper.
- Heat 1 tablespoon butter in a saucepan over medium heat. Add cranberries and cook until softened but not mushy (about 5 minutes). Remove from heat and set aside.
2. Make the Batter:
- In a large mixing bowl, whisk together milk, melted butter, baking soda, baking powder, vanilla, sugar, and salt until smooth.
- Gradually add the flour, mixing until a smooth batter forms. Fold in the softened cranberries and white chocolate chips.
3. Bake the Loaf:
- Pour the batter into the prepared loaf pan. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean and the loaf is golden on top.
- Let the loaf cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
4. Prepare the Frosting:
- Whisk or use an electric mixer to blend powdered sugar, butter, milk, and vanilla until smooth.
- Once the loaf has cooled, frost it and sprinkle additional white chocolate chips on top if desired.
Frequently Asked Questions
Yes! You can use raspberries, chopped strawberries, or dried fruits like cherries for a different flavor twist.
Store it in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. For longer storage, wrap it tightly and freeze for up to 2 months.
Absolutely! The loaf is delicious on its own. The frosting adds extra sweetness and a decorative touch but is optional. If you desire a cream cheese frosting for this recipe, use our cream cheese frosting recipe found here.
White Chocolate Cranberry Loaf
Ingredients
Loaf Batter
- 1 cup milk regular or non-dairy
- ⅓ cup melted butter regular or plant-based
- 1 teaspoon baking soda
- 1 ½ teaspoon baking powder
- 1 teaspoon vanilla
- 1 cup cane sugar
- 2 cup regular or gluten-free all purpose flour
- pinch of salt
Cranberry and White Chocolate
- 1 cup fresh cranberries
- 1 cup white chocolate chips regular or plant-based
- 1 tablespoon butter regular or plant-based
Vanilla Frosting
- 1 ½ cup powdered sugar
- 2 tablespoon milk regular or non-dairy
- 1 tablespoon butter regular or plant-based
- 1 teaspoon vanilla
Instructions
White Chocolate Cranberry Loaf Instructions
- Begin by preheating the oven to 375. Grease a loaf pan with non-stick baking spray or line it with baking paper. You can spay the baking paper with baking spray to keep the loaf from sticking to the paper.
- Before making your batter, you will want to soften your cranberries. Bring a medium saucepan to medium heat. Add one tablespoon of butter. Once the butter melts, add the cranberries and cook, stirring, until they are soft but not mushy (about 5 minutes). Remove the pan from the heat and set the cranberries aside to cool.
- Using a large mixing bowl, combine your milk, melted butter, baking soda, baking powder, vanilla, sugar, and salt together. Once well combined, add the flour and mix until a smooth batter is formed. Fold in your white chocolate chips and softened cranberries.
- Transfer the white chocolate cranberry bread dough into the loaf pan and bake for 45-50 minutes or until it has completely risen through the center. You will know your bread is done when you stick a toothpick into the center of it and it comes out clean. The loaf should also be golden on top.
- Remove the loaf from the oven and allow it to cool in the loaf pan for 5-10 minutes. Then, remove it from the loaf pan (carefully) and let it rest on a wire rack. While it rests, you can make your vanilla frosting.
- To make the vanilla frosting, you will need to mix the powdered sugar, soft butter, almond milk, and vanilla together with a whisk or electric hand mixer.
- Frost the loaf once it has cooled and top it with additional white chocolate chips. Enjoy!
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