Bread/ Recipes

White Chocolate Iced Cranberry Bread

Prep Time: 30 minutes
Bake Time: 50-60 minutes
Makes 2 loaves (12 slices each)

Bread Ingredients:
2 1/4 cups all-purpose flour
3/4 cup sugar
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup coarsely sweetened dried cranberries
3/4 cup half and half
2 tsp grated orange peel
2 eggs
1/2 cup butter or margarine, melted
1/4 cup orange juice

Icing Ingredients:
1 oz white chocolate baking bar, chopped
1-2 tbsp half and half
1/2 cup powdered sugar, sifted


Heat oven to 350 degrees. Grease bottoms only of 2 (8×4 inch) loaf pans with cooking spray or shortening.

In a large bowl, combine flour, sugar, baking soda and salt; mix well. Stir in cranberries.

In small bowl, combine half and half, orange peel and eggs; beat well. Add half and half mixture, melted butter and orange juice to the flour mixture. Stir until dry ingredients are moistened, pour batter into greased pans.

Bake 50-60 minutes or until deep golden brown and toothpick inserted in center comes out clean. Cool 10 minutes on cooling rack. Loosen sides of loaves from pans; remove from pans and place top sides up on cooling rack. Cool completely; about 1 hour.

In  a small microwaveable bowl, combine baking bar and 1 tbsp half and half. Microwave on high for 30 seconds; stir until melted and smooth. If necessary, microwave an additional 10-20 seconds. With wire whisk, beat in powdered sugar until smooth. If necessary add additional half and half, 1/2 tsp at a time, or heat over low heat, stirring constantly. Drizzle glaze over loaves. Wrap tightly and store in room temperature up to 4 days, or refrigerate up to 10 days.

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