Cranberry White Chocolate Loaf Recipe

Bright, sweet, and slightly tart, this Cranberry White Chocolate Loaf is a show-stopping treat perfect for breakfast, brunch, or dessert.

With moist cake-like texture, bursts of tart cranberries, and creamy white chocolate chunks, it’s both festive and comforting.

Ingredients

For the loaf:

• 2 cups all-purpose flour

• 1 ½ teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• ½ cup unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 1 cup sour cream or plain Greek yogurt

• 1 ½ cups fresh or frozen cranberries

• 1 cup white chocolate chips or chunks

For the glaze (optional):

• ½ cup powdered sugar

• 1–2 tablespoons milk

• ½ teaspoon vanilla extract

Instructions

1. Preheat Oven and Prepare Pan

Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper for easy removal.

2. Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. Cream Butter and Sugar

In a large bowl, beat the softened butter and sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

4. Combine Wet and Dry Ingredients

Mix in half of the flour mixture, then fold in the sour cream.

Add the remaining flour and mix just until incorporated. Be careful not to overmix to keep the loaf tender.

5. Fold in Cranberries and White Chocolate

Gently fold in the cranberries and white chocolate chunks, ensuring even distribution throughout the batter.

6. Bake

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, cover loosely with aluminum foil.

7. Cool and Glaze

Allow the loaf to cool in the pan for 10 minutes before transferring to a wire rack.

If using the glaze, mix powdered sugar, milk, and vanilla until smooth and drizzle over the cooled loaf.

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Tips for the Perfect Loaf

1. Use fresh cranberries for a bright tart flavor, or frozen cranberries straight from the freezer (no need to thaw).

2. White chocolate chunks give better texture than chips and melt beautifully.

3. Don’t overmix the batter to avoid a dense loaf.

4. Add nuts (like chopped pecans or walnuts) for extra crunch, if desired.

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This Cranberry White Chocolate Loaf is a crowd-pleaser, perfect for holiday gatherings, brunches, or a cozy treat with tea or coffee.

It stores well for 2–3 days at room temperature and can be wrapped tightly and frozen for up to 2 months.