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White Chocolate Cranberry Bread Recipe

White Chocolate Cranberry Bread Recipe

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.
TOTAL TIME: Prep: 15 min. Bake: 55 min. + cooling YIELD:16 servings


  • 1/2 cup butter-flavored shortening
  • 1 cup sugar
  • 3 eggs
  • 1/2 cup buttermilk
  • 3 tablespoons orange juice
  • 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
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup dried cranberries


  • 1. In a large mixing bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Beat in the buttermilk, orange juice, lemon peel and vanilla. Stir in melted chips. Combine the flour, salt and baking soda; gradually add to creamed mixture. Stir in cranberries.
  • 2. 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 center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 1 loaf.

Nutritional Facts

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

Reviews for White Chocolate Cranberry Bread

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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."

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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