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White Chocolate Cranberry Bread

Karissa Parrish
This white chocolate cranberry bread is a moist and tender quick bread recipe that is perfect for the holiday season. It's filled with white chocolate chips, fresh cranberries, and topped with a white chocolate glaze.
5 from 3 votes
Prep Time 10 minutes
Cook Time 55 minutes
Cool Time 30 minutes
Total Time 1 hour 35 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 10 slices

Equipment

  • 9x5-Inch Bread Pan
  • Mixing Bowls
  • Whisk
  • Saucepan

Ingredients:
 
 

White Chocolate Cranberry Bread

  • 1 ¾ cups all-purpose flour
  • 1 ¼ teaspoons baking powder
  • ¼ teaspoon salt
  • ¾ cup sugar
  • cup yogurt (plain or vanilla), room temperature
  • cup vegetable oil (or canola)
  • ¼ cup Local Hive™ Honey's Utah Blend
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • cup white chocolate chips
  • cup fresh cranberries, plus 1 tablespoon flour

White Chocolate Glaze

  • cup heavy whipping cream
  • 1 tablespoon Local Hive™ Honey's Utah Blend
  • 1 cup white chocolate chips

Instructions:
 

  • Preheat the oven to 350 degrees and line your 9x5-inch bread pan with parchment paper, creating "handles" that hang over the sides. Then spray the pan with non-stick spray.

White Chocolate Cranberry Bread

  • In a medium-sized mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
  • In a large mixing bowl, whisk together the sugar, yogurt, vegetable oil, honey, eggs, and vanilla extract. Add the dry ingredients into the wet and fold everything together using a silicone spatula just until combined.
  • Combine the cranberries and 1 tablespoon of flour in the same bowl that had the dry ingredients. Fold the cranberries and white chocolate chips into the batter.
  • Pour the batter into the prepared bread pan and bake for 50-60 minutes. Use a toothpick to check the center of the bread (it should come out clean with a few crumbs). Cool in the pan for 30 minutes then transfer the bread over to a wire rack to cool completely.

White Chocolate Glaze

  • In a small bowl, add the white chocolate chips. Set aside.
  • In a small saucepan over medium heat, heat the heavy whipping cream and honey. Whisk constantly until hot and bubbling. Remove the saucepan from the heat and pour over the white chocolate chips. Allow it to sit for 3 minutes, then whisk together until smooth. Cool to room temperature.
  • Pour the glaze over the cooled bread and let the glaze set for 10-15 minutes before serving. Keep any leftover bread in an airtight container in the refrigerator for up to 5 days.

Notes:

Bread Pan: Line your 9×5-inch loaf pan with parchment paper and then non-stick spray. I like to create “handles” with my parchment paper that hangs slightly over the sides of the pan. This makes it extremely easy to remove the bread.
Room Temperature Ingredients: Be sure that the eggs and yogurt are at room temperature before baking. This helps for all of the ingredients to come together in a smooth batter.
Folding: When we are ready to combine the wet and dry ingredients we will “fold” them together just until you see no more white flour. Folding: This means we carefully combine our ingredients without stirring or beating.
Cranberries: Tossing the cranberries in all purpose flour helps the berries not to sink while baking.

Nutrition

Serving: 1sliceCalories: 434kcalCarbohydrates: 60gProtein: 5gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gTrans Fat: 0.05gCholesterol: 16mgSodium: 141mgPotassium: 129mgFiber: 1gSugar: 43gVitamin A: 130IUVitamin C: 1mgCalcium: 99mgIron: 1mg
Keyword cranberry loaf, white chocolate bread, white chocolate cranberry bread
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