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.
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
Reviews
No comment left
No comment left
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.
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.
No comment left
No comment left
No comment left
No comment left
No comment left
No comment left