Cranberry Bliss Bread with White Chocolate Recipe

If you’ve ever fallen in love with Starbucks’ sweet and tangy Cranberry Bliss Bars, then you’re going to absolutely adore making your own version at home with this **Cranberry Bliss Bread with White Chocolate Recipe**. It’s a rich, tender loaf bursting with dried cranberries and melty white chocolate chips, all finished off with a dreamy vanilla icing and more cranberries on top. Trust me, baking this at home is easier than you think, and once you do, you won’t want to buy the store-bought version again.

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Ingredients You’ll Need

I love how approachable the ingredients are for this Cranberry Bliss Bread with White Chocolate Recipe—most are pantry staples, with the star players being fresh cranberries and quality white chocolate. Shopping tip: opt for unsweetened dried cranberries to balance the sweetness, and use good-quality white chocolate chips for that rich flavor.

• All-Purpose Flour: Provides structure but mixing it with whole wheat adds lovely texture and a hint of nuttiness.
• Whole Wheat Flour: Adds heartiness without overpowering the bread’s sweetness.
• Baking Soda & Baking Powder: These little leavening agents help the bread rise beautifully and keep it light.
• Kosher Salt: Enhances the flavors and balances the sweetness.
• Unsalted Sweet Cream Butter: Room temperature butter is key for creaming, which gives the bread that tender crumb.
• Sugar: Sweetens the bread perfectly without being overwhelming.
• Eggs: Help bind the ingredients and make the bread tender.
• Vanilla Extract: Adds a warm, comforting aroma and flavor.
• Buttermilk: Adds moisture and a subtle tang that brightens the bread’s flavor.
• Dried Cranberries: The star ingredient—bursting with tartness that pairs beautifully with the white chocolate.
• White Chocolate Chips: Both folded inside and melted on top, they provide creamy pockets of sweetness.
• Powdered Sugar: For the luscious vanilla icing that tops everything off.
• Milk: To adjust the icing’s consistency perfectly.

Variations

One of my favorite things about this Cranberry Bliss Bread with White Chocolate Recipe is how easy it is to tweak it to your own tastes and dietary needs. Don’t hesitate to get creative—you’ll find that even small swaps can highlight different flavors or textures.

• Gluten-Free Version: I once swapped out the flours for a gluten-free blend, and the bread still turned out moist and delicious with a slightly denser bite.
• Nutty Twist: Adding chopped pecans or walnuts gives a wonderful crunch, making it even more festive for holiday breakfasts.
• Vegan Option: You can replace butter with plant-based margarine, use flax eggs, and substitute buttermilk with almond milk plus a splash of vinegar.
• Fresh Cranberries: When in season, I’ve swapped dried cranberries for chopped fresh ones; just toss them quickly in flour to prevent sinking.

How to Make Cranberry Bliss Bread with White Chocolate Recipe

Step 1: Prep Your Ingredients and Pan

Before you dive in, preheat your oven to 350°F. I like to grease a 9-inch loaf pan with butter or use a good nonstick baking spray. Mixing bowls ready? Great! Sift together all your dry ingredients—flours, baking soda, baking powder, and salt—in a large bowl. Sifting helps prevent lumps and ensures an even rise.

Step 2: Cream Butter and Sugar

Using a stand mixer or a hand mixer, cream the softened butter and sugar together until light and fluffy—this usually takes about 3 to 5 minutes. I discovered this step is crucial because it traps air and gives you that beautiful crumb in your bread. Don’t rush it!

Step 3: Add Eggs and Vanilla

Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. This helps keep the batter smooth and helps your loaf rise evenly. Then, stir in the vanilla extract—this little addition makes all the difference for flavor depth.

Step 4: Alternate Adding Dry Ingredients and Buttermilk

Now for the gentle back-and-forth. Start by adding about a third of your sifted dry ingredients to the batter, mix briefly, then add half of the buttermilk. Keep alternating additions—dry, wet, dry—ending with the dry ingredients. This method keeps the batter tender and avoids overmixing, which can make the bread tough.

Step 5: Fold in Cranberries and White Chocolate

With a spatula, gently fold in your dried cranberries and white chocolate chips until evenly distributed. I love how these bursts of sweetness and tartness peek through every slice.

Step 6: Bake to Perfection

Pour your batter into the prepared loaf pan and place it in the oven. Bake for about an hour—you’ll know it’s done when a toothpick inserted in the center comes out clean or with just a few moist crumbs. Oven times may vary, so start checking around 55 minutes. Once baked, let the bread cool completely in the pan before carefully removing it to a wire rack. I like to place a cookie sheet under the rack to catch any icing drips later.

Step 7: Make the Vanilla Icing and Decorate

Whisk together powdered sugar, vanilla extract, and milk until smooth and pourable but not too runny. Pour the icing evenly over the cooled loaf, then sprinkle with chopped dried cranberries and drizzle melted white chocolate over the top. Let the glaze set for at least 30 minutes before slicing—trust me, this step is well worth the wait for clean slices and neat presentation.

How to Serve Cranberry Bliss Bread with White Chocolate Recipe

Garnishes

I actually love adding a sprinkle of coarse sanding sugar on top of the icing before it sets when I want a little extra sparkle and crunch. Some fresh rosemary sprigs or a few fresh cranberries also make stunning, festive garnishes for holiday serving.

Side Dishes

Pair this bread with a steaming cup of coffee or chai tea and some fresh fruit for a completely satisfying brunch. It’s also perfect alongside a simple green salad with tangy vinaigrette if you want to serve it as a dessert after a light meal.

Creative Ways to Present

For a holiday gathering, I like to slice the bread into thick squares and serve on a wooden board with matching white chocolate drizzles lined beside each slice. Wrapping individual slices in parchment paper tied with twine makes a charming little gift, too.

Make Ahead and Storage

Storing Leftovers

After it’s glazed and fully set, I store leftover Cranberry Bliss Bread wrapped tightly in plastic wrap or placed in an airtight container at room temperature. It stays soft and fresh for up to 3 days—perfect for quick breakfasts or afternoon treats.

Freezing

I’ve frozen this bread both before and after glazing. If freezing before, wrap tightly in foil and plastic wrap for up to 3 months. Thaw overnight in the fridge, then glaze fresh before serving. Freezing after glazing works, too, but the icing might crack slightly—still tasty, though!

Reheating

To warm up a slice, I place it in the microwave for about 10-15 seconds. This softens the bread beautifully without melting the icing too much. Avoid using a conventional oven for quick reheats since it can dry the bread out.

FAQs

Final Thoughts

This Cranberry Bliss Bread with White Chocolate Recipe has become one of my go-to comfort bakes especially during the cooler months. I absolutely love how it combines familiar, cozy flavors with just the right hint of indulgence. Whether you’re baking it for a holiday brunch, gifting it to a neighbor, or just treating yourself with a hot cup of coffee, I guarantee it’ll bring some extra joy to your kitchen and your taste buds. Give it a try—you’ll be so glad you did!

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