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White Chocolate Cranberry Bread
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This White Chocolate Cranberry Bread recipe is studded with tart cranberries and melted white chocolate, then topped with a crunchy pecan streusel and drizzled with more white chocolate! It’s perfect dessert bread for fall or the holidays.
If you enjoy this dessert bread recipe, you should also try this Chai Banana Bread with Chai Streusel and this Chocolate Peanut Butter Banana Bread.
White Chocolate Cranberry Bread
Helloooooo, friends! I hope everyone had fantastic weeks with their loved ones. I have had a wonderful time filled with dinners with friends, holiday shopping, dinners with family, playing board games (Bananagrams.), cooking with my mom, going on walks, brunch with family, watching a movie nearly every night, and baking with Rebe. The overwhelming theme of my week is clearly food and I’m loving it.
As I write this, Rebe and I are making a classic: Not Your Grandma’s Bran Muffins. We’re headed to weight training and yoga this morning with our beloved grandmother, Noni, and wanted a healthy burst of energy before our workout. I’m so excited.
This Is My Favorite Quick Bread Recipe
So let’s talk business. I made this baby last week, and absolutely could not stop eating it. Each time I cut myself a slice, I said out loud, “this may just be the best quick bread I’ve ever made.” Sometimes I was talking to Alex, sometimes to my mom, and more than half the time to myself. Oh well.
This Cranberry Bread Has The Perfect Balance Of Sweet and Tart
What makes it so amazing? To start, there is white chocolate baked into the loaf. Yes, yes, yes, yes, yes!
Next, it’s chocked full of tart cranberries, a perfect balance to the sweet white chocolate.
It’s also made with Greek yogurt, which makes it extra, extra moist.
It’s also also topped with an absolutely insane crunchy and perfectly toasted pecan streusel.
And then drizzled with more white chocolate.
It was so good that I brought it onto the plane with me from Detroit to Boston. Yes, I nibbled it on the plane and then kept it for 3 more days. I just couldn’t bare to get rid of it.
Like you know those times something is so good it feels like it’s your duty to eat it? It was one of those times.
In the last of my rant, ALEX IS COMING TO VISIT TODAY! I’m so excited. Check me out on Instagram for fun updates!
That being said, are you following me on-
Happy Monday to all!
Print
- Prep Time: 20 mins
- Cook Time: 45 mins
- Total Time: 1 hour 5 mins
- Yield: 1 large loaf
- Category: Dessert
- Method: Bake
- Cuisine: American
White Chocolate Cranberry Bread
This delicious White Chocolate Cranberry Bread has the best crunchy pecan streusel topping! It’s a perfect recipe for fall and the holidays.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Total Time: 1 hour 5 mins
- Yield: 1 large loaf
- Category: Dessert
- Method: Bake
- Cuisine: American
Ingredients
For the loaf
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup light brown sugar
- 4 ounces white chocolate, melted
- 1/2 cup canola or vegetable oil
- 6 oz plain Greek yogurt
- 2 teaspoons vanilla extract
- 2 eggs
- 1 cup cranberries (fresh or thawed)
For the streusel
- 1/2 cup toasted pecans, finely chopped
- 1/2 cup brown sugar
- 1/4 cup butter, melted
- 2 tablespoons flour
- 1/2 teaspoon salt
For the white chocolate drizzle
- 4 oz white chocolate, melted
Instructions
- Preheat oven to 350°F. Line a large loaf pan with parchment paper. Set aside.
- In a medium bowl, mix together dry ingredients (flour, baking powder, and salt).
- In a standing mixer, mix together the brown sugar, white chocolate, vegetable oil, Greek yogurt, vanilla extract, and eggs. Incorporate the dry ingredients into the wet, mixing until just combined.
- Gently fold the cranberries into the batter. Pour batter into prepared loaf pan and set aside.
- Mix together the streusel ingredients until fully combined. Using your hands, sprinkle the streusel evenly over the loaf, covering it entirely with streusel.
- Bake the loaf for 45 minutes or until a knife comes out clean when inserted into the center of the loaf. If your streusel begins to get golden before the first 30 minutes of cooking, gently cover the top of the loaf with tin foil. This will prevent excess browning.
- Cool for 10 minutes, then drizzle with melted white chocolate. Cut into pieces and serve!*
Notes
*Make sure you have people around you to eat the loaf, because otherwise you may end up eating the entire thing yourself…
Made two loaves last year, put out while we set up the tables for thanksgiving and they disappeared so fast. Going to try it again. So satisfying.
I had high hopes for this recipe. I will admit I dont bake often, but I learned from my grandmother & figured this would be a piece of cake! But it would not cook. After 45 minutes it was still very jiggly. I kept it in the oven, checking every 10 minutes. The knife kept coming out with batter on it. So I did the unthinkable and turned up the oven. I wish I would have kept track of the time but it was probably 1.5 hours. The top started getting too brown so I covered it as you suggested. Finally, when I tested it there was resistance in the loaf. I took it out and left it to cool, but I could already see through the glass loaf pan it was burned. After cooling completely I cut off the ends & bottom. It was actually very moist but wanted to fall apart. It was delicious regardless, but I wont be making it for Christmas gifts as I planned. What could have caused this? I double checked all my ingredients. I did use a Pyrex loaf pan. I do live in Florida where its humid. The calibration of the oven temperature is fine with other timed baked goods. Just wondering if anyone can shed some light on why this happened.
What size loaf pan did you use to make this bread? I used a 9×5 and so far it’s taking an 1 hour and 45 minutes to bake. The bread smells great but want to ensure I’ve used the right size loaf pan for recipe.
We used a 9 x 5 as well but some ovens just run differently!