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White Chocolate Cranberry Bread

Tangy cranberries complement the appealing vanilla-citrus flavor of this quick bread shared by Ruth Burrus, a field editor from Zionsville, Indiana. The fine texture of her holiday loaf is similar to a pound cake.

16 ServingsPrep: 15 min. Bake: 55 min. + cooling

Ingredients

1/2 cup butter-flavored shortening
1 cup sugar
3 eggs
1 teaspoon grated lemon peel
1 teaspoon vanilla extract
1/2 cup vanilla or white chips, melted and cooled
2-1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup buttermilk
3 tablespoons orange juice
1 cup dried cranberries

Directions

In a large bowl, cream shortening and sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition. Beat in
lemon peel and vanilla. Stir in melted chips. Combine the flour,
baking powder, salt and baking soda; gradually add to creamed
mixture, alternately with buttermilk and orange juice, beating well
after each addition. Fold in cranberries.
Pour into a greased and floured 9-in. x 5-in. loaf pan. Bake at
350° for 55-60 minutes or until a toothpick inserted near the

2 of 2

White Chocolate Cranberry Bread (continued)

Directions (continued)

center comes out clean. Cool for 10 minutes before removing from pan
to a wire rack to cool completely. Yield: 1 loaf (16 slices).

Nutrition Facts: 1 serving (1 slice) equals 238 calories, 9 g fat (3 g saturated fat), 41 mg cholesterol, 119 mg sodium, 36 g carbohydrate, 1 g fiber, 4 g protein.