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
Scale
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
