One of the best loafs I’ve ever made! This white chocolate cranberry loaf is studded with tart cranberries and melted white chocolate, then topped with a crunchy pecan streusel and drizzled with more white chocolate!

White Chocolate Cranberry Loaf with Pecan Streusel | Broma Bakery

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. 

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.

White Chocolate Cranberry Loaf with Pecan Streusel | Broma Bakery

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.

White Chocolate Cranberry Loaf with Pecan Streusel | Broma Bakery

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.

White Chocolate Cranberry Loaf with Pecan Streusel | Broma Bakery

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!


White Chocolate Cranberry Bread

White Chocolate Cranberry Loaf | Broma Bakery
  • Author: Sarah Fennel
  • Prep Time: 20 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour 5 mins
  • Yield: 1 large loaf 1x


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


  1. Preheat oven to 350°F. Line a large loaf pan with parchment paper. Set aside.
  2. In a medium bowl, mix together dry ingredients (flour, baking powder, and salt).
  3. 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.
  4. Gently fold the cranberries into the batter. Pour batter into prepared loaf pan and set aside.
  5. Mix together the streusel ingredients until fully combined. Using your hands, sprinkle the streusel evenly over the loaf, covering it entirely with streusel.
  6. 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.
  7. Cool for 10 minutes, then drizzle with melted white chocolate. Cut into pieces and serve!*


*Make sure you have people around you to eat the loaf, because otherwise you may end up eating the entire thing yourself…




Oh my! This looks beautiful Sarah! I must recreate this one day *Inserts heart emoji*

Sarah | Broma Bakery

Thanks, Ria! And thank you for all of your support across so many social media platforms! XO!


Dear Sarah,

I made this yesterday and my family and I loved, loved, loved it. I was wondering if I were to make it into mini-loaves let’s 2-3, how long would you suggest for the baking time. I really think this recipe will make a wonderful gift idea for the holidays. Thanks so much for sharing. Anxiously awaiting you response. I also tried the salted caramel popcorn recipe, WOW!

Sarah | Broma Bakery

Hi, Stella! Thanks so much for the compliments! I’m so glad your family enjoyed the loaf. As for baking them as mini loafs, I cannot say for sure, as conversions like that greatly depend on the recipe and the size of the loaves. I would set a timer for 20 minutes, then insert a knife into the center of the loaf. If very few crumbs stick to the knife, then the loaves are done! If not, keep doing this in 3-5 minute increments until only a few crumbs stick to the knife. Don’t be a stranger and happy baking!

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