Cranberry Bliss Bread
Recipes Breakfast / Brunch Cakes Desserts Quick and Easy
Description
Make this delicious bread that you typically get at a restaurant right in your own home. It tastes better and is much easier on the wallet!
Ingredients
cake:
1 c. flour
1/2 c. whole wheat flour (makes a thicker batter than white flour)
1/4 t. baking soda
1/4 t. baking powder
1/2 t. salt
1 stick (1/2 cup) unsalted butter, at room temperature
1 c. sugar
2 large eggs
1 t. vanilla extract
1/2 c. buttermilk
1/2 c. dried cranberries, plus a handful more for scattering over the frosting
1/2 c. white chocolate chips
frosting:
2 c. confectioner's sugar, sifted
1 t. vanilla extract
milk or cream to thin
drizzle:
1/2 c. white chocolate chips
1 t. coconut or vegetable oil
Directions
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Preheat oven to 350 degrees. Grease an 8 1/2 x 4 1/2 inch loaf pan. Line it with a sheet of parchment paper for easy cake removal.
Whisk together the flours, soda, powder, and salt. Set aside.
Cream butter and sugar until light and fluffy. Beat in the eggs, one at a time, and then the vanilla.
Gently mix in the dry ingredients alternately with the buttermilk, beginning and ending with the dry ingredients.
Fold in the cranberries and chocolate chips.
Place the batter into the loaf pan. Bake for 55 minutes to an hour until a toothpick inserted in the center comes out without wet batter clinging to it. Don't over bake it and be sure to check it early. Let the cake cool before frosting.
For the frosting, mix sugar with enough milk or cream to create a thick spreadable consistency. Blend in the vanilla. Spread over the top of the cooled cake. Scatter with dried cranberries.
Make the chocolate drizzle by melting the chocolate and the oil in a small, clean, dry microwaveable bowl. Microwave for 30 seconds and stir to melt. If necessary, microwave for another few seconds, but be careful not to over do it.
When the chocolate is smooth, take a spoon and drizzle it all over the top of the cake in a criss-cross pattern.