White Chocolate Cranberry Bread

Name: White Chocolate Cranberry Bread
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 1 loaf (16 slices).
Ingredients: 1/2 cup butter-flavored shortening; 1 cup sugar; 3 large eggs, room temperature; 1 teaspoon grated lemon zest; 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

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.

Ingredients

1/2 cup butter-flavored shortening
1 cup sugar
3 large eggs, room temperature
1 teaspoon grated lemon zest
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 zest 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 in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Editor's Note

This recipe was tested in a 1,100-watt microwave.

Nutrition Facts

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

Originally published as White Chocolate Cranberry Quick Bread in Taste of Home December/January 2007

Reviews

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roundhouse

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.
Cookin4MyFam

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.