This White Chocolate Cranberry Bread is everything you want in a cozy bake—moist, sweet, a little tart, and totally gift-worthy. It tastes like something you’d find in a charming little bakery, but it’s secretly super simple to whip up at home. Whether you’re wrapping it in parchment as a hostess gift or sneaking a warm slice during nap time (no judgment!), this loaf is one you’ll want on repeat all season long.
Why You’ll Love This Recipe
One December afternoon, I made this bread with a handful of pantry finds and a nudge from my toddler to “make something with sprinkles” (a.k.a. white chocolate chips). The result? An ultra-moist loaf that hits that perfect balance of sweet and tart—and instantly became a family favorite.
- Moist texture thanks to yogurt or sour cream
- Tart cranberries contrast perfectly with creamy white chocolate
- The orange zest adds a hint of brightness (and makes the kitchen smell amazing!)
- Perfect for gifting or a cozy weekend bake
- Freezer-friendly and easy to make ahead
Ingredients Breakdown
Essentials
- 2 cups (260 g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon orange zest (optional but wonderful!)
- 1/2 cup (115 g) unsalted butter, melted and cooled
- 1/2 cup (100 g) granulated sugar
- 2 large eggs, room temperature
- 1/2 cup (120 g) plain yogurt or sour cream
- 1 teaspoon vanilla extract
- 1 cup dried cranberries (about 150 g), tossed with 1 tablespoon all-purpose flour
- 1/2 cup (90 g) white chocolate chips
Pro Tips
- Use unsweetened dried cranberries for better contrast—or sweetened if you prefer a dessert-like loaf.
- Dairy-free? Use plant-based yogurt and dairy-free white chocolate chips.
- Zest your orange directly over the bowl to catch the oils for extra flavor.
- Tossing dried fruit in flour prevents sinking—don’t skip this step!
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy cleanup.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and orange zest (if using).
- In another bowl, whisk the melted butter and sugar until smooth. Add eggs one at a time and beat until fully incorporated.
- Stir in the yogurt and vanilla until smooth and creamy.
- Add the wet ingredients to the bowl of dry ingredients and mix until just combined—don’t overmix!
- Fold in the flour-coated cranberries and the white chocolate chips.
- Pour the batter into the prepared loaf pan and gently smooth the top with a spatula.
- Bake for 60–70 minutes or until a toothpick inserted in the center comes out clean or with only a few moist crumbs. If it browns too quickly on top, loosely tent with foil for the last 15 minutes.
- Allow the bread to cool in the pan for 15 minutes, then remove and cool completely on a wire rack.
- If using the glaze, whisk together 1/2 cup powdered sugar with 1–2 tablespoons of milk or orange juice and drizzle over cooled bread.
Chef’s Tips and Tricks
- Room temperature eggs mix more smoothly into the batter—take them out 30 minutes ahead.
- Overmixing leads to dense bread. Stir just until no dry streaks remain.
- Use real white chocolate chips (look for cocoa butter on the label) for premium flavor.
- Let the loaf cool before glazing, or the drizzle will melt right in.
Recipe Variations and Serving Suggestions
- Add 1/4 teaspoon cinnamon for a warm spicy note.
- Swap half the cranberries for chopped dried apricots or cherries.
- Drizzle with a cream cheese glaze instead of the orange icing for dessert vibes.
- Serve slices with honey butter or mascarpone for a more decadent touch.
- Wrap in parchment, tie with twine, and gift with a handwritten tag—it makes the sweetest surprise!
FAQs
Can I use fresh cranberries instead of dried?
You can, but they’ll add more moisture and tartness. If using fresh cranberries, roughly chop them and toss with an additional tablespoon of flour before folding into the batter.
Can I freeze this bread?
Absolutely! Wrap it tightly and freeze for up to 3 months. For easy grab-and-go treats, freeze individual slices.
Can this be made gluten-free?
Yes! Use a 1:1 gluten-free all-purpose flour blend. Be sure to check all other ingredient labels for hidden gluten.
Recipe Card
Prep Time: 15 minutes
Cook Time: 60–70 minutes
Total Time: 1 hour 20 minutes
Ingredients:
- 2 cups (260 g) all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 tbsp orange zest (optional)
- 1/2 cup (115 g) unsalted butter, melted and cooled
- 1/2 cup (100 g) granulated sugar
- 2 large eggs, room temp
- 1/2 cup (120 g) plain yogurt or sour cream
- 1 tsp vanilla extract
- 1 cup dried cranberries tossed with 1 tbsp flour
- 1/2 cup (90 g) white chocolate chips
- Optional glaze: 1/2 cup powdered sugar + 1–2 tbsp milk or orange juice
Instructions:
- Preheat oven to 350°F (175°C). Grease or parchment-line a 9×5-inch loaf pan.
- In a bowl, whisk flour, baking powder, baking soda, salt, and orange zest.
- In another bowl, whisk melted butter and sugar. Beat in eggs, then yogurt and vanilla.
- Combine wet and dry ingredients just until mixed. Gently fold in cranberries and white chocolate chips.
- Pour into pan and bake 60–70 mins. Cool before adding optional glaze.
Nutrition: ~270 calories per slice (based on 10 slices)
Did you try this recipe? I’d love to see it! Leave a comment below and tag your bake on Instagram with @thekitchensaid so I can see your cozy creations. Happy baking!
