White Chocolate Cranberry Bread
TOTAL TIME: Prep: 15 min. Bake: 55 min. + cooling
YIELD: 1 loaf (16 slices).
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
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1/2 cup butter-flavored shortening
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1 cup sugar
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3 large eggs, room temperature
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1 teaspoon grated lemon zest
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1 teaspoon vanilla extract
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1/2 cup vanilla or white chips, melted and cooled
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2-1/4 cups all-purpose flour
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1 teaspoon baking powder
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1/2 teaspoon salt
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1/4 teaspoon baking soda
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1/2 cup buttermilk
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3 tablespoons orange juice
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1 cup dried cranberries
Directions
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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 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.
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2.
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.
Nutrition Facts
1 slice: 238 calories, 9g fat (3g saturated fat), 41mg cholesterol, 119mg sodium, 36g carbohydrate (18g sugars, 1g fiber), 4g protein.
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