Description
Starbucks Cranberry Bliss Bread is a delightful holiday-inspired quick bread featuring a tender crumb infused with dried cranberries and white chocolate chips. Topped with a luscious vanilla icing, extra cranberries, and a white chocolate drizzle, it’s perfect for festive gatherings or cozy mornings with a cup of coffee.
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 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)
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.
- Sift Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, whole wheat flour, baking soda, baking powder, and kosher salt to ensure even distribution and a light texture.
- Cream Butter and Sugar: Using a stand mixer, cream the softened butter and sugar together until the mixture is light and fluffy, which helps incorporate air for a tender bread.
- Add Eggs: Add the eggs one at a time to the creamed butter and sugar mixture, beating well after each addition to fully incorporate them and maintain a smooth batter.
- Alternate Adding Dry Ingredients and Buttermilk: Gradually add the sifted dry ingredients and buttermilk alternately to the wet mixture, starting and ending with the dry ingredients. Mix just until combined to avoid overmixing which can make the bread tough.
- Mix in Cranberries and White Chocolate Chips: Gently fold in the 1/2 cup dried cranberries and 1/2 cup white chocolate chips until evenly distributed throughout the batter.
- Bake the Bread: Pour the batter into the prepared loaf pan and bake in the preheated oven for approximately 1 hour, or until a toothpick inserted in the center comes out clean.
- Cool: Allow the bread to cool completely in the pan before carefully removing it. Transfer the loaf to a wire rack placed over a cookie sheet to catch any drips for the icing step.
- Make Vanilla Icing: In a medium bowl, whisk together powdered sugar, vanilla extract, and 2 to 4 tablespoons of milk until smooth and pourable. Adjust milk as needed to achieve desired consistency.
- Apply Icing and Toppings: Pour the vanilla icing evenly over the cooled bread, allowing it to set for at least 30 minutes.
- Decorate: Sprinkle the 1/2 cup chopped dried cranberries over the icing and drizzle with melted white chocolate made from the reserved 1/2 cup white chocolate chips. Let the toppings set before slicing.
Notes
- Ensure the bread is completely cooled before icing to prevent the glaze from melting too much.
- You can substitute buttermilk with regular milk mixed with 1 tablespoon vinegar or lemon juice if buttermilk is unavailable.
- For a more pronounced white chocolate flavor, melt the extra white chocolate chips over a double boiler or in short bursts in the microwave, stirring frequently.
- This bread keeps well wrapped tightly at room temperature for up to 3 days or can be refrigerated for up to a week.
- To maintain freshness, slice only before serving.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of loaf)
- Calories: 310
- Sugar: 22g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
