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Cranberry Bliss Bread Recipe

Avatar photoByMegane
Jump to Recipe· 4.6 from 85 reviews

If you love cozy, festive flavors and a slice of something sweet that feels like the holidays wrapped up in bread, then you’re going to be obsessed with this Cranberry Bliss Bread Recipe. I absolutely love how this bread turns out—moist, tender, and bursting with tart cranberries and sweet white chocolate in every bite. Plus, the homemade vanilla icing with extra cranberry and white chocolate drizzle on top? Game changer. Stick with me, and I’ll share all the tips I’ve learned so you can nail it perfectly at home.

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Why You’ll Love This Recipe

  • Perfect Balance of Flavors: The tart cranberries and creamy white chocolate play so beautifully together, creating that signature Bliss taste.
  • Moist and Tender Texture: Thanks to buttermilk and softened butter, this bread stays soft and never dry.
  • Simple to Make at Home: With straightforward ingredients and easy steps, you don’t need to be a pro baker to succeed.
  • Show-Stopping Presentation: The vanilla icing and drizzle topping add that gorgeous finish that’ll wow anyone you share it with.
The image shows three layers of a sliced cake arranged on a white marbled surface. Each layer has a light brown crumb texture with a thick, creamy white icing covering the top and sides. The icing is decorated with small, dark red pieces that look like dried fruit, scattered evenly on the top and drizzling down the sides. The cake layers lean against each other, showing the moist inside and creamy outside clearly. The background has blurred green and red decorations with soft yellow lights. photo taken with an iphone --ar 2:3 --v 7 - Cranberry Bliss Bread, Cranberry Bliss Bread Recipe, holiday bread with cranberries, white chocolate cranberry bread, festive bread recipes this …

Ingredients You’ll Need

This Cranberry Bliss Bread Recipe calls for simple pantry staples mixed with fresh dried cranberries and silky white chocolate chips—the combo makes the flavors sing together. Softened butter and buttermilk keep things tender, and I recommend getting good-quality dried cranberries for the best chew and burst of flavor.

Flat lay of a small mound of white all-purpose flour, a small mound of whole wheat flour, a tiny heap of baking soda, a tiny heap of baking powder, a small pile of kosher salt, a half stick of unsalted sweet cream butter, a small bowl of white granulated sugar, two whole uncracked brown eggs, a small white bowl of pure vanilla extract, a small white bowl of buttermilk, a small white bowl of dried cranberries, a small white bowl of white chocolate chips, a small white bowl of powdered sugar, a small white bowl of milk, and a small white bowl of chopped dried cranberries arranged symmetrically on a simple white ceramic plate placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Cranberry Bliss Bread, Cranberry Bliss Bread Recipe, holiday bread with cranberries, white chocolate cranberry bread, festive bread recipes
  • All-purpose flour: The base of your bread, sift it to keep things light and airy.
  • Whole wheat flour: Adds a bit of wholesome nuttiness and texture.
  • Baking soda & baking powder: For that perfect rise and light crumb.
  • Kosher salt: Balances sweetness and enhances all the flavors.
  • Unsalted sweet cream butter: Make sure it’s softened to room temp for easy creaming.
  • Sugar: Sweetens the bread just right to complement tart cranberries.
  • Eggs: They bind the batter and add richness.
  • Pure vanilla extract: Essential for that warm, cozy aroma.
  • Buttermilk: Keeps the bread moist and tender with a subtle tang.
  • Dried cranberries: Use half in the batter and save half chopped for decorating—freshness makes a difference!
  • White chocolate chips: Same as with cranberries, some go in the batter and some melt later to drizzle.
  • Powdered sugar, milk, vanilla extract: These come together into a silky vanilla icing that sets beautifully over the bread.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile the Cranberry Bliss Bread Recipe can be, and I encourage you to experiment a bit to make it your own. Here are a few variations I’ve tried and loved—or you could try something new!

  • Nutty Upgrade: My family goes crazy when I add chopped pecans or walnuts to the batter—adds a lovely crunch.
  • Gluten-Free: Swap in a gluten-free flour blend; just check how it bakes and adjust moisture as needed.
  • Orange Zest Twist: Adding a teaspoon of fresh orange zest to the batter amps up that holiday vibe and complements the cranberries.
  • Lower Sugar Version: I’ve cut the sugar slightly while keeping the cranberry and white chocolate balance—just don’t skimp on the white chocolate chips!

How to Make Cranberry Bliss Bread Recipe

Step 1: Prep and Mix Your Dry Ingredients

Preheat your oven to 350°F and grease a 9” loaf pan with butter or nonstick spray—this helps the bread release smoothly once baked. In a large bowl, sift together your all-purpose flour, whole wheat flour, baking soda, baking powder, and kosher salt. Sifting is one of those small tricks I learned that really gives the bread a fine, tender crumb.

Step 2: Cream Butter and Sugar, Then Add Eggs

Using a standing mixer or hand mixer, beat your softened butter and sugar together until the mixture is light and fluffy—this takes about 3-4 minutes. This step is key to incorporating air into the batter, helping it rise beautifully. Add eggs one at a time, making sure each is fully mixed in before adding the next. Then stir in the pure vanilla extract.

Step 3: Alternate Adding Dry Ingredients and Buttermilk

Now, the secret to a tender bread is alternating the addition of dry ingredients and buttermilk—begin with some dry ingredients, then buttermilk, and repeat, finishing with the dry. This keeps the batter smooth and prevents overmixing, which can make bread tough. Stir gently but thoroughly.

Step 4: Fold in Cranberries and White Chocolate Chips

Carefully fold in ½ cup dried cranberries and ½ cup white chocolate chips until evenly distributed. I’ve found folding by hand with a spatula here is best—you want even distribution without breaking down the berries or chocolate.

Step 5: Bake and Cool

Pour your batter into the prepared loaf pan and bake for about 60 minutes. I always start checking around 55 minutes; when a toothpick inserted comes out clean (or with a few moist crumbs), it’s done. Let the bread cool completely in the pan, then gently remove it and set on a cooling rack with a cookie sheet underneath—this catches any icing drips later.

Step 6: Prepare the Vanilla Icing and Decorate

Whisk powdered sugar, vanilla extract, and 2-4 tablespoons of milk in a bowl until smooth and pourable. Pour the icing evenly over the cooled loaf, letting it drip down the sides a bit. While it’s still wet, sprinkle the top with the remaining chopped cranberries and melt the reserved white chocolate chips to drizzle over the top. Let everything set for at least 30 minutes before slicing so your slices are clean and pretty.

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Pro Tips for Making Cranberry Bliss Bread Recipe

  • Don’t Skip Softening Butter: I’ve tried rushing this step before, and it resulted in uneven creaming—softened butter makes a huge difference.
  • Check Oven Temperature: Use an oven thermometer if you can; my bread baked perfectly only after adjusting for my oven’s quirks.
  • Cool Completely Before Icing: I learned the hard way that icing warms up and melts off if bread isn’t fully cooled.
  • Use Fresh Dried Cranberries: They hold up better, taste fresher, and don’t dry out the bread.

How to Serve Cranberry Bliss Bread Recipe

Cranberry Bliss Bread Recipe - Serving

Garnishes

I usually stick to the classic chopped dried cranberries and melted white chocolate drizzle on top because it adds that signature look and flavor. Occasionally, I sprinkle a few toasted chopped nuts or a light dusting of powdered sugar for a pretty wintery effect. The contrast of the sweet white chocolate and tart cranberries on the shiny vanilla icing is just stunning every time.

Side Dishes

This bread is great alongside a hot cup of coffee or tea for breakfast or an afternoon snack. I’ve also served it with a spread of fresh cream cheese or whipped mascarpone for a creamy balance. Around the holidays, it pairs wonderfully with spiced mulled cider or a light fruit salad to keep things fresh.

Creative Ways to Present

For special occasions, I’ve wrapped individual slices in parchment paper tied with a festive ribbon—perfect as edible gifts or party favors. Another lovely touch is to serve mini slices alongside a scoop of vanilla ice cream or custard for a decadent dessert. The bright colors of the cranberries pop on white serving platters, making it a cheerful centerpiece.

Make Ahead and Storage

Storing Leftovers

I wrap leftover bread tightly in plastic wrap and store it at room temperature for up to 3 days. The loaf stays moist beautifully that way. If I’m keeping it longer, I move it to the fridge wrapped well—but honestly, it’s so good fresh that I rarely have leftovers!

Freezing

Freezing works like a charm for this bread—just slice it first, wrap each slice or the whole loaf tightly in foil and then a freezer bag. It keeps well up to 3 months. When life gets busy, it’s such a treat to have this ready to thaw on the counter for a few hours or overnight in the fridge.

Reheating

To enjoy leftover or thawed bread, I pop slices in the toaster oven or microwave briefly (10-15 seconds) just to warm through and soften the white chocolate without melting it completely. The vanilla icing holds up well to gentle reheating, making each bite taste fresh and luscious.

FAQs

  1. Can I use fresh cranberries instead of dried in the Cranberry Bliss Bread Recipe?

    Fresh cranberries have much higher moisture content, which can affect the bread’s texture and baking time. If you want to use fresh, I recommend chopping them and lightly sautéing or tossing them in sugar and drying them a bit first to reduce extra moisture. Otherwise, dried cranberries provide the perfect chew and flavor without making the batter too wet.

  2. What’s the best way to melt white chocolate for the drizzle?

    I usually melt white chocolate chips gently in a double boiler or microwave in short bursts, stirring frequently to avoid burning. Low and slow is key—white chocolate is sensitive and can seize easily if overheated.

  3. Can I substitute buttermilk in this recipe?

    Absolutely. If you don’t have buttermilk on hand, mix ½ cup milk with 1 teaspoon white vinegar or lemon juice and let it sit for 5 minutes. This homemade buttermilk substitute works perfectly and keeps the bread tender and slightly tangy.

  4. How long does the Cranberry Bliss Bread last?

    Stored properly at room temperature, it stays fresh for up to 3 days. Refrigerating extends freshness to about a week, but be sure to wrap it tightly to prevent it from drying out.

Final Thoughts

This Cranberry Bliss Bread Recipe has become a personal favorite for sharing around the holidays—and really, any time I want that special cozy feeling. I love how approachable it is, with familiar ingredients you probably already have, but the flavor and presentation make it feel so elevated. When I first tried this at home, I was blown away by how easy it was to bake something so delicious and impressive. I think you’ll enjoy it just as much as I do—give it a go, and watch your family and friends go crazy for this cheerful, flavorful treat.

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Cranberry Bliss Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 85 reviews
  • Author: Megane
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 12 servings
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

This Starbucks Cranberry Bliss Bread is a moist and flavorful loaf infused with dried cranberries and white chocolate chips, topped with a luscious vanilla icing, chopped cranberries, and melted white chocolate drizzle. Perfect for a festive breakfast or a delightful snack, this bread combines the tartness of cranberries with the sweetness of white chocolate in every bite.

Ingredients

Bread Ingredients:

  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup unsalted sweet cream butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup buttermilk
  • 1/2 cup dried cranberries
  • 1/2 cup dried cranberries, chopped (for decorating)
  • 1/2 cup white chocolate chips
  • 1/2 cup white chocolate chips (for melting and drizzling)

Vanilla Icing Ingredients:

  • 2 cups powdered sugar
  • 1 teaspoon pure vanilla extract
  • 2-4 tablespoons milk

Toppings:

  • 1/2 cup dried cranberries, chopped
  • 1/2 cup white chocolate chips (melted)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9-inch loaf pan with nonstick baking spray or butter to prevent sticking.
  2. Mix Dry Ingredients: Sift together the all-purpose flour, whole wheat flour, baking soda, baking powder, and kosher salt into a large mixing bowl to ensure even distribution.
  3. Cream Butter and Sugar: Using a standing mixer, cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, incorporating air for a tender crumb.
  4. Add Eggs: Add the eggs one at a time to the creamed mixture, mixing well after each addition to fully incorporate.
  5. Combine Wet and Dry Ingredients: Alternating between the dry ingredients and buttermilk, add them to the mixer, starting and ending with the dry ingredients. Mix until just combined to avoid overmixing which could toughen the bread.
  6. Fold in Cranberries and White Chocolate: Gently fold in 1/2 cup dried cranberries and 1/2 cup white chocolate chips to distribute evenly throughout the batter.
  7. Bake the Bread: Pour the batter into the prepared loaf pan and bake for approximately 1 hour or until a toothpick inserted into the center comes out clean.
  8. Cool: Allow the bread to cool completely in the pan before removing. Then transfer the loaf to a wire rack placed over a cookie sheet to catch any excess icing.
  9. Make Vanilla Icing: In a medium bowl, whisk together powdered sugar, vanilla extract, and 2 to 4 tablespoons of milk until smooth and pourable.
  10. Ice the Bread: Pour the vanilla icing evenly over the cooled bread and let it dry for at least 30 minutes until set.
  11. Add Toppings: Sprinkle chopped dried cranberries over the icing and drizzle melted white chocolate chips on top.
  12. Set Before Serving: Allow the toppings to set completely before slicing and serving the cranberry bliss bread.

Notes

  • Ensure the bread is completely cooled before icing to prevent the icing from melting.
  • Use room temperature butter and eggs for better ingredient incorporation.
  • For a softer texture, do not overmix the batter once flour is added.
  • Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • This bread can also be frozen for up to 3 months; thaw overnight in the refrigerator before icing.

Nutrition

  • Serving Size: 1 slice (1/12th of loaf)
  • Calories: 310
  • Sugar: 22g
  • Sodium: 180mg
  • Fat: 14g
  • Saturated Fat: 8g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 55mg
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Hey, I'm Megan! Self-taught cook, big foodie, and lover of all things butter and garlic. I share easy, tasty recipes you’ll actually want to make. Let’s cook something awesome together!

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