White Chocolate Cranberry Bread Recipe

Name: White Chocolate Cranberry Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: softened butter, for the pan; all-purpose flour, for the pan; 6 ounces white chocolate, finely chopped; 2 ¼ cups unbleached all-purpose flour; ½ teaspoon salt; ¼ teaspoon baking soda; ¾ cup sugar; 8 tablespoons salted butter, at room temperature; 3 large eggs, at room temperature; ½ cup buttermilk; 1 grated orange, zest of; ¼ cup fresh orange juice; 2 teaspoons pure vanilla extract; 1 cup fresh cranberries (not thawed or chopped) or 1 cup frozen cranberries (not thawed or chopped); 1 cup toasted skinned and coarsely chopped hazelnuts; 1 cup white chocolate chips

Servings: persons

softened butter, for the pan
all-purpose flour, for the pan
6 ounces white chocolate, finely chopped
2 ¼ cups unbleached all-purpose flour
½ teaspoon salt
¼ teaspoon baking soda
¾ cup sugar
8 tablespoons salted butter, at room temperature
3 large eggs, at room temperature
½ cup buttermilk
1 grated orange, zest of
¼ cup fresh orange juice
2 teaspoons pure vanilla extract
1 cup fresh cranberries (not thawed or chopped) or 1 cup frozen cranberries (not thawed or chopped)
1 cup toasted skinned and coarsely chopped hazelnuts
1 cup white chocolate chips

1
Position an oven rack in the center of the oven and preheat the oven to 350 degrees.
2
Lightly butter and flour a 9x5x3-inch loaf pan and tap out the excess flour.
3
Put the chopped white chocolate in a heat-proof bowl.
4
Place in a skillet of barely simmering water and let stand, stirring often, until melted and smooth; be sure not to get any water in the bowl.
5
Remove from the water and let the chocolate cool until tepid.
6
In a medium bowl, whisk together the flour, salt, and baking soda.
7
In a large bowl, beat the sugar and butter with an electric mixer set on high speed until light and fluffy, about 3 minutes.
8
One at a time, beat in the eggs, beating well after each addition, and scraping down the sides of the bowl as needed.
9
Beat in the buttermilk, followed by the tepid white chocolate, orange zest and juice, and vanilla.
10
The mixture will look curdled, but don't worry.
11
With the mixer on low speed, add the flour mixture, and beat just until smooth, scraping down the sides of the bowl as needed.
12
Stir in the cranberries, hazelnuts and white chocolate chips.
13
Spread the batter in the prepared pan.
14
Bake until a bamboo skewer inserted in the center of the cake comes out clean, about 1-1/2 hours.
15
(This dense, moist cake has a longer baking time than other tea loaves.)
16
Let cool on a wire cooling rack for 10 minutes.
17
Invest the bread onto the wire rack and unmold.
18
Turn right side up and let completely.

1393

kcal

Calories

Fat

146

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: softened butter, for the pan, all-purpose flour, for the pan, 6 ounces white chocolate, finely chopped, 2 ¼ cups unbleached all-purpose flour, and more.

Yes, White Chocolate Cranberry Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

White Chocolate Cranberry Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions