Cranberry White Chocolate Loaf

This Cranberry White Chocolate Loaf is absolutely mouthwatering. A luscious loaf to serve over the holidays to wow your guests. 

Cranberries White Chocolate Loaf


The loaf is rich and moist made with both white and whole wheat flour. Mix in some dried cranberries and mini white chocolate chips for sweetness. A thick vanilla icing covers the top of the loaf and then is sprinkled with a few more cranberries. Then drizzle with white chocolate.  Prefect! Thanks to viewfromthegreatisland.com for posting this absolutly mouthwatering recipe.

Cranberries White Chocolate Loaf
Do I even need to describe this loaf; the picture says a thousands words. It really is as good as it looks. It is soft, moist, sweet but with a bit of zip from the dried cranberries, gooey from the frosting and absolutely delicious. Everyone is sure to love this loaf.

Cranberries White Chocolate Loaf
I was pretty excited to make this cranberry white chocolate loaf for the holidays. Cranberries and white chocolate together??!! Yes please! It didn’t lasted the day in my house, we pretty much ate the entire loaf. Good thing it is a simple recipe and I can make another one. 🙂

Cranberries White Chocolate Loaf
To make the loaf: 

In a medium bowl combine the flours, baking soda, baking powder, salt, dried cranberries and white chocolate chips. Set aside. 

Cranberry White Chocolate loaf

In another large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time, and then the vanilla.

Cranberry White Chocolate Loaf

Add about 1/3 of the dry mixture to the butter-sugar mixture and gently stir about 5-7 times. Add 1/2 the buttermilk and gently stir. Repeat, making sure you end with the last 1/3 dry mixture. Pour the batter into a greased loaf pan.

Cranberry White Chocolate Loaf-001

Bake for 50-60 minutes until a toothpick inserted in the centre comes out clean. You don’t want to over bake the loaf so check it at about 50 minutes. Cool completely on a drying rack on its side before removing from the pan. 

To make the frosting:

Mix the sugar and vanilla with enough milk to create a thick spreadable consistency. Spread over the top of the cooled cake. Scatter with dried cranberries.

To make the chocolate drizzle:

Add the chocolate and oil to a small microwave safe bowl. Microwave for 15 seconds. Remove and stir mixture. Microwave another 15 seconds, and stir to finishing melting the chocolate. If necessary microwave for another few seconds, but be careful not to over do it.

When the chocolate is smooth drizzle it all over the top of the loaf.

Cranberries White Chocolate Loaf

 

Cranberry White Chocolate Loaf
Yields 1
This Cranberry White Chocolate Loaf is absolutely mouthwatering. A luscious loaf to serve over the holidays to wow your guests.
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Prep Time
30 min
Cook Time
50 min
Prep Time
30 min
Cook Time
50 min
Loaf
  1. 1 cup flour
  2. 1/2 cup whole wheat flour
  3. 1/4 teaspoon baking soda
  4. 1/4 baking powder
  5. 1/2 teaspoon salt
  6. 1 cup sugar
  7. 1/2 cup unsalted butter, room temperature
  8. 2 eggs
  9. 1 teaspoon vanilla
  10. 1/2 cup buttermilk
  11. 1/2 cup dried cranberries, plus extra for sprinkling
  12. 1/2 cup mini white chocolate chips
Frosting
  1. 2 cups icing sugar
  2. 1 teaspoon vanilla
  3. milk to thin
Chocolate Drizzle
  1. 1/2 cup mini white chocolate chips
  2. 1 teaspoon vegetable oil
Instructions
  1. Preheat oven to 350F.
To make the loaf
  1. In a medium bowl combine the flours, baking soda, baking powder, and salt. Set aside.
  2. In another large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time, and then the vanilla.
  3. Add about 1/3 of the dry mixture to the butter-sugar mixture and gently stir about 5-7 times. Add 1/2 the buttermilk and gently stir. Repeat, making sure you end with the last 1/3 dry mixture.
  4. Pour the batter into a greased loaf pan.
  5. Bake for 50-60 minutes until a toothpick inserted in the centre comes out clean. You don't want to over bake the loaf so check it at about 50 minutes.
  6. Cool completely on a drying rack on its side before removing from the pan.
To make the frosting
  1. Mix the sugar and vanilla with enough milk to create a thick spreadable consistency. Spread over the top of the cooled cake. Scatter with dried cranberries.
To make the chocolate drizzle
  1. Add the chocolate and oil to a small microwave safe bowl. Microwave for 15 seconds. Remove and stir mixture. Microwave another 15 seconds, and stir to finishing melting the chocolate. If necessary microwave for another few seconds, but be careful not to over do it.
  2. When the chocolate is smooth drizzle it all over the top of the loaf.
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Cranberry White Chocolate LoafFinal

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