If you’re anything like me, you’ll absolutely fall in love with this **Cranberry White Chocolate Bread Recipe** — it’s that perfect cozy treat that feels like a hug in bread form. When I first tried this version inspired by the famous Starbucks Cranberry Bliss, I was hooked immediately. It’s moist, packed with tart dried cranberries, sweet white chocolate chips, and topped off with a luscious vanilla icing that makes every slice feel like a little celebration. Trust me, once you make this, you’ll want to keep this recipe close for all your seasonal baking or anytime you want a special homemade gift!
Why You’ll Love This Recipe
- Perfect Balance of Flavors: The tart cranberries beautifully complement the creamy white chocolate in every bite.
- Moist and Tender Texture: Thanks to buttermilk and butter, this bread stays soft and irresistible for days.
- Elegant Yet Easy: Looks fancy with minimal fuss, great for gifting or special breakfasts.
- Customizable Toppings: You can swap toppings or add extras to personalize the flavor every time.
Ingredients You’ll Need
Each ingredient in this Cranberry White Chocolate Bread Recipe brings something important to the table — from the wholesome whole wheat flour adding texture, to the sweet-tart cranberries and rich white chocolate that take this bread to another level. When shopping, look for good quality dried cranberries and white chocolate chips to really make the flavors shine.
- Flour: I use a mix of all-purpose and whole wheat for a lovely texture and a hint of nuttiness.
- Baking soda & baking powder: These help the bread rise just right — don’t skip!
- Kosher salt: Just a touch to balance the sweetness.
- Unsalted sweet cream butter: Softened for easy creaming with sugar for the best crumb.
- Sugar: Regular sugar works perfectly here to sweeten the bread.
- Large eggs: Add richness and structure—you’ll love how fluffy the bread gets.
- Pure vanilla extract: Gives that warm, inviting aroma we all adore.
- Buttermilk: I discovered this trick—it keeps the bread tender and moist like a dream.
- Dried cranberries: Stirred into the batter and chopped for decorating, they bring bursts of tartness.
- White chocolate chips: Mixed in and melted on top, they add that creamy sweetness that makes this bread so special.
- Powdered sugar, vanilla, milk: These create the silky vanilla icing that glazes the loaf beautifully.
Variations
I love keeping some flexibility when it comes to this Cranberry White Chocolate Bread Recipe because it invites so many fun tweaks. Whether you want it gluten-free or just shake things up a bit with flavors, feel free to experiment — you might discover a new favorite!
- Gluten-free version: I swapped out the all-purpose and whole wheat flour for a blend of gluten-free flour, and it still came out moist and delicious—just be sure to add a binding agent like xanthan gum.
- Orange zest twist: I once added fresh orange zest to the batter, and wow, the citrusy brightness paired so well with the cranberries and white chocolate.
- Nutty addition: Adding chopped pecans or walnuts gives a lovely crunch and earthy contrast that my family goes crazy for.
- Dairy-free option: Use coconut oil instead of butter and a plant-based milk for the icing—still super tasty!
How to Make Cranberry White Chocolate Bread Recipe
Step 1: Prep Your Dry Ingredients
Start by sifting together the flour, whole wheat flour, baking soda, baking powder, and kosher salt into a large bowl. This ensures the rising agents are evenly distributed and helps achieve a light, airy crumb. Trust me, skipping this step often leads to dense spots, which nobody wants!
Step 2: Cream Butter and Sugar
Using a stand mixer or hand mixer, cream the softened butter and sugar until the mixture is light and fluffy. This usually takes about 3-4 minutes. When I started baking, I didn’t pay much attention here, but this step is key for that tender texture you’ll love.
Step 3: Incorporate Eggs and Vanilla
Add the eggs one at a time, mixing just until combined after each addition. Then, pour in the vanilla extract. This gradual mixing helps the batter stay smooth and prevents curdling.
Step 4: Alternate Dry Ingredients and Buttermilk
Add the dry ingredients and buttermilk alternately into the wet mixture, starting and ending with the dry ingredients. Mix gently after each addition, just until combined — overmixing can make the bread tough, a mistake I learned the hard way!
Step 5: Fold in Cranberries and White Chocolate Chips
Gently stir the dried cranberries and white chocolate chips into the batter using a spatula. You’ll want them evenly spread throughout so every slice has those wonderful bursts of flavor.
Step 6: Bake to Golden Perfection
Pour the batter into a greased 9-inch loaf pan and bake at 350°F for about an hour. I recommend checking it at the 55-minute mark by inserting a toothpick; it should come out clean or with just a few moist crumbs. Then, let it cool completely before moving on to icing.
Step 7: Make and Add the Vanilla Icing
Whisk together powdered sugar, vanilla extract, and milk until smooth. Pour this over the cooled loaf, then sprinkle on chopped dried cranberries and drizzle melted white chocolate on top. Let the icing set for at least 30 minutes before slicing. I love how this finishing touch creates a shiny, irresistible glaze.
Pro Tips for Making Cranberry White Chocolate Bread Recipe
- Softened Butter is Key: Make sure your butter is softened but not melted for perfect creaming with sugar.
- Don’t Overmix the Batter: Stir only until ingredients are incorporated to keep the bread light and tender.
- Cool Completely Before Icing: Applying icing on warm bread causes it to run and not set properly.
- Use Fresh Buttermilk: Fresh buttermilk gives the bread a subtle tang and moisture — don’t substitute it with regular milk without adjustments.
How to Serve Cranberry White Chocolate Bread Recipe
Garnishes
I like topping mine with extra chopped dried cranberries for chewiness and a few fresh cranberries when in season for that pop of tartness. The melted white chocolate drizzle not only looks beautiful but also adds that rich sweetness I crave.
Side Dishes
This bread pairs wonderfully with a hot cup of coffee or spiced tea, making it a perfect breakfast or afternoon snack. If you’re serving a brunch spread, add some fresh fruit or yogurt to balance out the sweetness.
Creative Ways to Present
For holidays or gifting, I like to wrap the loaf in parchment paper and tie it with a festive ribbon. You can also slice the bread and arrange the pieces on a beautiful platter with extra white chocolate drizzle and cranberries sprinkled on top — it’s a guaranteed crowd-pleaser!
Make Ahead and Storage
Storing Leftovers
I store leftover bread in an airtight container at room temperature for up to 3 days. The bread stays moist, and the icing doesn’t get sticky if you let it set fully before covering. Just make sure it’s completely cooled to avoid condensation.
Freezing
If I want to save some for later, I wrap the bread tightly in plastic wrap and then in aluminum foil before freezing. It freezes beautifully for up to 2 months. When thawing, move it to the fridge overnight to prevent sogginess.
Reheating
I prefer to reheat slices gently in the microwave for about 15-20 seconds or pop them into a toaster oven at low heat so the bread warms through but the icing stays intact. It’s like fresh-baked all over again!
FAQs
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Can I use fresh cranberries instead of dried in this recipe?
Fresh cranberries are much more tart and contain more water, which can affect the bread’s texture. If you want to try fresh, I recommend reducing other liquids slightly and maybe adding a bit more sugar to balance the tartness, but dried cranberries are best for consistent results.
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What if I don’t have buttermilk?
You can make a simple buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1/2 cup of milk. Let it sit for 5-10 minutes before using. This maintains the bread’s tenderness and subtle tang.
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Can I double this Cranberry White Chocolate Bread Recipe?
Yes! Just make sure to use a larger loaf pan or two standard pans since the batter will be more than your standard loaf. Also, check the baking time frequently as it might vary slightly when baking larger or deeper loaves.
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How do I prevent the white chocolate from melting into the bread?
Use good-quality white chocolate chips designed for baking, and fold them in gently at the very end. This helps them hold shape during baking so you get nice pockets of creamy white chocolate instead of everything blending together.
Final Thoughts
Honestly, this Cranberry White Chocolate Bread Recipe has become one of my go-to treats whenever I want something a little special but without a lot of fuss. It’s perfect for cozy mornings, holiday gatherings, or just a sweet pick-me-up. I hope you enjoy making it as much as I do—because once you taste that perfect blend of tart cranberries and melty white chocolate wrapped in soft, buttery bread, you’ll want to bake it again and again. Give it a try and let me know how it turns out in your kitchen!
Print
Cranberry White Chocolate Bread Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 12 servings
- Category: Quick Bread
- Method: Baking
- Cuisine: American
Description
This Starbucks Cranberry Bliss Bread is a delightful, festive quick bread featuring a moist blend of all-purpose and whole wheat flours infused with dried cranberries and white chocolate chips. Topped with a luscious vanilla icing, extra cranberries, and a white chocolate drizzle, it is perfect for holiday gatherings or an indulgent snack.
Ingredients
Bread Ingredients:
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted sweet cream butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup buttermilk
- 1/2 cup dried cranberries
- 1/2 cup chopped dried cranberries (for decorating)
- 1/2 cup white chocolate chips
- 1/2 cup white chocolate chips (for melting and drizzle)
Vanilla Icing Ingredients:
- 2 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 2-4 tablespoons milk
Toppings:
- 1/2 cup chopped dried cranberries
- 1/2 cup white chocolate chips, melted for drizzle
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F and grease a 9-inch loaf pan using nonstick baking spray or butter to ensure easy release of the bread after baking.
- Mix Dry Ingredients: Sift together the all-purpose flour, whole wheat flour, baking soda, baking powder, and kosher salt into a large mixing bowl to ensure even distribution of leavening agents.
- Cream Butter and Sugar: Using a stand mixer, cream the softened unsalted sweet cream butter and sugar until the mixture is light, fluffy, and well combined.
- Add Eggs: Incorporate the eggs one at a time into the creamed butter and sugar, mixing thoroughly after each addition to maintain a smooth batter.
- Combine Wet and Dry Ingredients: Alternate adding the sifted dry ingredients and the buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix gently but thoroughly after each addition to keep the batter smooth.
- Fold in Cranberries and White Chocolate: Stir in the dried cranberries and white chocolate chips carefully until evenly distributed throughout the batter.
- Bake the Bread: Pour the batter into the prepared loaf pan and bake in the preheated oven for approximately 60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Bread: Allow the bread to cool completely in the pan before removing it. Then transfer the bread to a wire rack placed over a cookie sheet to catch any drips for the icing process.
- Prepare Vanilla Icing: In a medium bowl, whisk together powdered sugar, vanilla extract, and 2 to 4 tablespoons of milk until smooth and pourable. Adjust milk quantity to achieve desired consistency.
- Ice the Bread: Pour the vanilla icing evenly over the cooled bread and let it set for at least 30 minutes to firm up properly.
- Add Toppings: Sprinkle the chopped dried cranberries over the icing and drizzle melted white chocolate chips on top for decoration.
- Set and Serve: Allow the toppings and icing to fully set before slicing the bread to retain the lovely texture and presentation.
Notes
- Use room temperature butter and eggs for better mixing and texture.
- If buttermilk is unavailable, substitute with milk mixed with 1/2 tablespoon lemon juice or vinegar, allowed to sit for 5 minutes.
- Sifting dry ingredients prevents lumps and ensures the bread rises evenly.
- Ensure the bread is completely cool before icing to prevent the icing from melting and sliding off.
- The icing consistency can be adjusted by adding milk gradually; thicker icing will yield a nicer decorative finish.
- Store leftovers tightly covered at room temperature for up to 3 days, or refrigerate up to 5 days.
- For a dairy-free version, use a butter substitute and plant-based milk in the icing.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of loaf)
- Calories: 280
- Sugar: 22g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
