White Chocolate Cranberry Bread
"The tangy taste of cranberries is great, but then combine that with both vanilla chips & the citrus of orange & lemon, well . . . ! This recipe, now somewhat tweaked, comes from Taste of Home Best Holiday Recipes, 2008!"
photo by Tinkerbell
- Ready In:
- 1hr 6mins
- Ingredients:
- 12
- Yields:
-
1 loaf
- Serves:
- 12
ingredients
- 1⁄2 cup butter flavor shortening
- 1 cup granulated sugar
- 3 large eggs
- 1⁄2 cup buttermilk
- 3 tablespoons orange juice
- 1 teaspoon lemon zest, minced
- 1 teaspoon vanilla extract
- 1⁄2 cup vanilla chip, melted, cooled
- 2 1⁄4 cups all-purpose flour
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon baking soda
- 1 1⁄2 cups dried cranberries
directions
- Preheat oven to 350 degrees F, then grease & flour a 9-inch loaf pan.
- In large mixing bowl, cream shortening & sugar.
- Add eggs, one at a time, beating well after each addition.
- Beat in buttermilk, orange juice, lemon zest & vanilla.
- Stir in melted chips.
- In another bowl, whisk together flour, salt & baking soda, then gradually add to this to creamed mixture.
- Stir in cranberries.
- Pour into prepared loaf pan & bake 55-60 minutes or until a toothpick inserted near center comes out clean.
- Cool 10 minutes before removing from pan & cooling completely on wire rack.
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Reviews
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Wow Mike! This has become a staple in my holiday gift baskets for 3 years now, and I was just looking here and assembling my supplies to bake tomorrow, and realized I never gave a review! Absolutely everyone loves this lovely cakey bread, and I'm always sure to make enough that I have plenty here at home, too. It's delicious! And pretty also! I use a heaping cup of fresh cranberries, (large ones cut in half), and then an additional 1/2 cup of the white 'chocolate' chips with them to the batter. I bake small gift loaves, and bake 3 at a time for about 45 minutes, (checking for doneness with toothpick), and they come out beautifully moist. I've had great success wrapping them well in plastic and freezing them for 3 weeks prior to gifting with no ill effects. This is a wonderul recipe, and I thank you for sharing it! -
Good stuff! I didn't get this made during the holidays so made it yesterday. Wow, so good, moist and delicious. -
Delicious! It was dense & moist and because I didn't have any OJ & had to use lemon juice it tasted like a lemon cranberry pound cake. Oh YUM! I used a little extra lemon zest & the fresh lemon juice but otherwise followed the recipe. I think next time I'll even try adding some unmelted vanilla chips to the batter with the cranberries. I can't wait to try it again with the orange juice (I'll have to hide it from my kids. lol) Thanks for sharing, Syd! Made for Every Day is a Holiday tag game. -
Wow! This is so tasty. I didn't melt the chips but just put them in as they were. Also, I didn't have quite enough cranberries so used 1 cup of cranberries and 1/2 cup sultanas which worked really well. This bread is amazing. Thanks! -
Oh my goodness, this bread is so GOOD! Everyone loved it. I served this at our Christmas dinner on the buffet table. It was gone by the time we were cleaning up. I tried to melt my white chips in the microwave and nearly started a fire. So - DH decided it would be a much better idea to just put the chips as is. It was a nice texture with the cranberries and chips. The only thing that I noticed was my cooking time was much less, about 45 minutes. I set the timer low to be on the safe side, and I'm glad I checked it when I did. I will definitely be making this again soon. Made and Reviewed for Please Review My Recipe Tag - Thanks! :)
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Tweaks
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I had to make a few substitutions given what I had in my kitchen when I went to make this. I substituted regular shortening instead of butter flavored shortening, and lemon juice instead of lemon zest. I also used 1 cup of fresh cranberries instead of 1 1/2 cups of dried cranberries (because its cranberry season in Wisconsin). This bread was light and fluffy and is just like cake! Yum!! This would be a great gift giver during Christmas time. I will definitely make this again and thank you for sharing your recipe.
