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
Scale
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
- 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.
- 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.
- 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.
- Add Eggs: Add the eggs one at a time to the creamed mixture, mixing well after each addition to fully incorporate.
- 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.
- 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.
- 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.
- 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.
- Make Vanilla Icing: In a medium bowl, whisk together powdered sugar, vanilla extract, and 2 to 4 tablespoons of milk until smooth and pourable.
- Ice the Bread: Pour the vanilla icing evenly over the cooled bread and let it dry for at least 30 minutes until set.
- Add Toppings: Sprinkle chopped dried cranberries over the icing and drizzle melted white chocolate chips on top.
- 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
