White Chocolate Cranberry Bread Recipe

4 2 9
White Chocolate Cranberry Bread Recipe
White Chocolate Cranberry Bread Recipe photo by Taste of Home
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White Chocolate Cranberry Bread Recipe

Read Reviews
4 2 9
Publisher Photo
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.
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 55 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 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 9x5-in. loaf pan. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 1 loaf (16 slices).
Originally published as White Chocolate Cranberry Bread in Taste of Home December/January 2007, p10

Nutritional Facts

1 slice: 238 calories, 9g fat (3g saturated fat), 41mg cholesterol, 119mg sodium, 36g carbohydrate (18g sugars, 1g fiber), 4g protein.

  • 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
  1. 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.
  2. Pour into a greased and floured 9x5-in. loaf pan. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 1 loaf (16 slices).
Originally published as White Chocolate Cranberry Bread in Taste of Home December/January 2007, p10

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Reviews forWhite Chocolate Cranberry Bread

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MY REVIEW
roundhouse User ID: 1619777 93129
Reviewed Mar. 23, 2011

"i read the previous review that mentioned the overbrowning problem, therefore watched very carefully to try and avoid it happening - but still by the time the center tested done the rest of the loaf was hard as a brick. The flavor inside was nice, but i will probably stick with some other quick bread recipes i have that are foolproof."

MY REVIEW
Cookin4MyFam User ID: 4515320 144936
Reviewed Nov. 3, 2009

"I have made this recipe several times. Absolutely delish! Very quick to mix up. I need to adjust my baking because the outside got a little dry and browned. Maybe make two smaller loafs."

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