Sunday, December 7, 2014

Cranberry Bliss Bread

You've all had the Cranberry Bliss Bars from Starbucks, right? Little short bread cookies studded with white chocolate chips and dried cranberries that come in at a whopping $20 a box... Yes, those.

As delicious as they are with a Caramel Brulee latte, I refuse to pay that price.

So, why not turn it in to bread form? Well, it's cake really...

You get more bang for your buck this way (and by bang I mean slices)... And, you can shove the whole loaf in your mouth without people staring at you... What Starbucks? I paid for it...

For the Cake:
1 1/2 cups all purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla
1/2 cup buttermilk
1/2 cup dried cranberries
1/2 cup white chocolate chips

For the Frosting:
1 1/2 cups powdered sugar
1/2 teaspoon vanilla
2-3 Tablespoons milk or cream
handful of dried cranberries for scattering over the top

For the Chocolate Drizzle:
1/2 cup white chocolate chips
1/2 teaspoon vegetable oil

Preheat oven to 350 degrees and generously grease a standard 9"x5" loaf pan, set aside.

In a large bowl, whisk together the flour, baking powder/soda, and salt, set aside.

In the bowl of your stand mixer fitted with the paddle attachment, cream together the sugar and butter. Add in the eggs, one at a time, until combined. Mix in the vanilla. Gently mix in dry ingredients, alternating with the buttermilk but starting and ending with the dry mix until incorporated. Stir in the cranberries and white chocolate chips. Pour batter into prepared loaf pan and bake for 50-60 minutes or until golden and a toothpick inserted in the center comes out clean. Do not over bake.
Allow cake to cool completely on a wire rack.

Mix together ingredients for your frosting and spread evenly over the top, sprinkle top with dried cranberries. Allow frosting to set.

In a microwave safe bowl, combine the white chocolate chips and vegetable oil. Microwave for 30 seconds or until completely melted, do not over heat.
Using a spoon, drizzle the chocolate over the top of the frosting and cranberries.
Allow the chocolate to harden, slice, and serve.

I am in love with the moist butter cake studded with tart cranberries and crunchy, milky, white chocolate chips. This bread is the perfect festive treat... Enjoy!

*recipe adapted from The View From Great Island


  1. I adore cranberry bread. The drizzle puts this one over the top! I'd love it if you shared this with Tumbleweed Contessa at Holiday Best.


    1. I would love to! I will head over now to link up... Thank you for stopping by!