White Chocolate Cranberry Loaves
Delight your taste buds with these tender, buttery White Chocolate Cranberry Loaves, a perfect blend of sweet and tangy flavors with a touch of holiday charm! Bursting with chewy dried cranberries and creamy white chocolate chips, these mini loaves are not only visually striking but irresistibly delicious. The recipe balances rich, moist cake with a light crumb, while a hint of vanilla ties the flavors together beautifully. Ideal for breakfast, an afternoon treat, or even a thoughtful homemade gift, these loaves come together in just under an hour. With easy-to-follow instructions and simple pantry staples, this recipe is perfect for bakers of all levels. Whether you're preparing them for a festive gathering or a cozy weekend bake, these White Chocolate Cranberry Loaves will leave everyone craving more!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 1 cups Granulated sugar
- 2 large Eggs
- 1 teaspoons Vanilla extract
- 0.75 cups Milk
- 1 cups Dried cranberries
- 0.75 cups White chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and grease two mini loaf pans or a single medium loaf pan.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, use a hand or stand mixer to cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry flour mixture to the wet mixture in three additions, alternating with the milk. Begin and end with the flour mixture, mixing just until combined. Do not overmix.
Fold in the dried cranberries and white chocolate chips with a spatula until evenly distributed.
Pour the batter into the prepared loaf pans, filling them about 2/3 full.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. If using a medium loaf pan instead of mini ones, it may take an additional 5-10 minutes.
Remove the loaves from the oven and let them cool in the pans for about 10 minutes. Then transfer them to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
4105 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.8 g | 213% | |
| Saturated Fat | 102.5 g | 512% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 677 mg | 226% | |
| Sodium | 2317 mg | 101% | |
| Total Carbohydrate | 611.7 g | 222% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 400.7 g | ||
| Protein | 56.5 g | 113% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 653 mg | 50% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 1476 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
