Description
Starbucks Cranberry Bliss Bread is a deliciously moist and flavorful quick bread featuring tart dried cranberries and sweet white chocolate chips, topped with a smooth vanilla icing, additional cranberries, and a white chocolate drizzle. Perfect for breakfast, brunch, or a festive snack.
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, plus 1/2 cup chopped for decorating
- 1/2 cup white chocolate chips, plus 1/2 cup for melting
Vanilla Icing Ingredients:
- 2 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 2-4 tablespoons milk
Toppings:
- 1/2 cup chopped dried cranberries
- 1/2 cup white chocolate chips, melted
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and prepare a 9-inch loaf pan by spraying it with nonstick baking spray or greasing it with butter to ensure the bread doesn’t stick.
- Mix Dry Ingredients: Sift together the all-purpose flour, whole wheat flour, baking soda, baking powder, and kosher salt into a large mixing bowl to evenly distribute the leavening agents and salt.
- Cream Butter and Sugar: In a standing mixer, cream the softened unsalted butter and sugar together until light and fluffy, which helps to incorporate air for a tender crumb.
- Add Eggs: Add the eggs one at a time to the creamed mixture, mixing well after each addition to ensure they are fully incorporated.
- Combine Wet and Dry Mixtures: Alternately add the sifted dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix until just combined to avoid overmixing.
- Fold in Cranberries and White Chocolate Chips: Gently stir in 1/2 cup dried cranberries and 1/2 cup white chocolate chips into the batter until evenly distributed.
- Bake the Bread: Pour the batter into the prepared loaf pan and bake in the preheated oven for 1 hour or until a toothpick inserted into the center comes out clean.
- Cool Bread: Remove the bread from the oven and allow it to cool completely in the pan. Once cooled, transfer the bread to a wire rack set over a cookie sheet.
- Prepare Vanilla Icing: In a medium bowl, whisk together the powdered sugar, vanilla extract, and 2-4 tablespoons of milk until smooth and pourable.
- Ice the Bread: Pour the vanilla icing evenly over the cooled bread and let it dry for at least 30 minutes for the icing to set properly.
- Add Toppings: Sprinkle the top with 1/2 cup chopped dried cranberries and drizzle melted white chocolate (melt 1/2 cup white chocolate chips) over the icing.
- Final Set: Allow all toppings to set completely before slicing and serving the cranberry bliss bread.
Notes
- Make sure the butter is softened to room temperature for easier creaming with the sugar.
- Do not overmix the batter after adding the flour to keep the bread tender.
- If you don’t have buttermilk, you can substitute with regular milk mixed with 1/2 tablespoon lemon juice or vinegar and let it sit for 5 minutes.
- The loaf pan size is important; a 9-inch pan gives the best loaf shape and even baking.
- For a richer flavor, use sweet cream butter rather than margarine or oil.
- Ensure the bread is fully cooled before icing to prevent the glaze from melting.
Nutrition
- Serving Size: 1 slice (approx. 1/12 loaf)
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg
