Ever since I won my first baking competition with a white chocolate lemoncello cake, I look for new ways to update my favorite baked goods with the addition of white chocolate. This Christmas season I decided to jazz up my cranberry orange bread with melted white chocolate. After doing some research online to figure out how much white chocolate to use in the recipe, I discovered a few cranberry bread recipes that were a take on the cranberry bliss bar from Starbucks. I used my cranberry bread recipe and added 4 ounces of white chocolate to the batter. Then I took inspiration from the internet to decorate the loaves.
The bread turned out amazing and tasted even better the next day. The addition of the cranberries and white chocolate drizzle on top was a nice festive touch.
Let me know when you make this recipe. Take a picture and hashtag it #QUEENCITYKITCHEN. I can’t wait to see what you post!
White Chocolate Cranberry Mini Loaves
Makes 3 loaves
Bread
1 1/2 cups plus 1 tablespoon unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
4 ounces white chocolate, melted and cooled
1 tablespoon fresh orange juice
1 teaspoon orange zest
1 teaspoon vanilla extract
2 large eggs, at room temperature
1/3 cup plain Greek yogurt, at room temperature
1/2 cup dried cranberries, plus more for garnish
1/2 cup white chocolate chips
1/3 cup chopped pecans
Glaze
1 1/2 cups confectioners’ sugar, sifted
2 tablespoons whole milk
1/2 teaspoon vanilla extract
Drizzle
½ cup white chocolate chips
1 teaspoon canola oil
Preheat oven to 325 degrees F. Spray three 5 by 2-inch loaf pans with baking spray. Line with parchment paper cut to fit. Spray the paper.
Whisk the flour, baking powder and salt in a large bowl until combined.
Beat the butter and sugar in an electric mixer on medium speed until light and fluffy, about 7 minutes. Mix in the white chocolate, orange juice, orange zest and vanilla. Add the eggs, one at a time, mixing after each addition. Mix in the yogurt until combined.
Reduce the mixer speed to low and add the flour, mixing until just combined. Toss the cranberries, white chocolate chips and pecans with 1 tablespoons flour to coat, and fold into the batter. Pour the batter into the prepared pans and bake until a toothpick inserted in the center comes out clean, about 45 minutes.
Cool the bread in the pans on a wire rack for 10 minutes. Remove from the pans and cool completely.
To make the glaze, whisk the confectioners’ sugar with milk and vanilla until a thick spreadable consistency, adding more sugar to thicken, if necessary. Spread the glaze over the bread and garnish with dried cranberries.
To make the chocolate drizzle, microwave the chocolate and oil in a small microwave-safe bowl for 30 seconds, stirring to melt. Heat at 15 second intervals until melted, stirring until smooth. Drizzle the chocolate over the bread in a criss-cross pattern. Allow the chocolate to set before serving.