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White Chocolate Cranberry Bread

 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).
Nutritional 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.