Description
Starbucks Cranberry Bliss Bread is a deliciously moist and flavorful loaf combining the tartness of dried cranberries with the sweetness of white chocolate chips. Perfectly spiced with a tender crumb, this bread is topped with a smooth vanilla icing and decorated with extra cranberries and melted white chocolate for a festive touch. Ideal for breakfast, brunch, or a sweet 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 granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup buttermilk
- 1/2 cup dried cranberries
- 1/2 cup dried cranberries, chopped (for decorating)
- 1/2 cup white chocolate chips
- 1/2 cup white chocolate chips (for melting and topping)
Vanilla Icing Ingredients:
- 2 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 2-4 tablespoons milk (adjust for desired consistency)
Toppings:
- 1/2 cup dried cranberries, chopped
- 1/2 cup white chocolate chips (melted)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch loaf pan with nonstick baking spray or butter to prevent sticking.
- Sift Dry Ingredients: In a large mixing bowl, sift together all-purpose flour, whole wheat flour, baking soda, baking powder, and kosher salt to ensure an even mix and remove lumps.
- Cream Butter and Sugar: Using a stand mixer fitted with a paddle attachment, cream softened unsalted butter and granulated sugar together on medium speed until light and fluffy, about 2-3 minutes.
- Add Eggs and Vanilla: Add eggs one at a time to the creamed mixture, beating well after each addition to incorporate fully. Then add the vanilla extract and mix to combine.
- Combine Wet and Dry Ingredients: Alternately add the sifted dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined to avoid overmixing, which can toughen the bread.
- Fold in Cranberries and White Chocolate Chips: Gently fold 1/2 cup dried cranberries and 1/2 cup white chocolate chips into the batter to evenly distribute.
- Bake the Bread: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Loaf: Remove the bread from the oven. Allow it to cool completely in the pan before removing to prevent breakage. Transfer the loaf to a wire rack placed over a cookie sheet to catch any drips during icing.
- Prepare the Vanilla Icing: In a medium bowl, whisk together powdered sugar, vanilla extract, and milk. Start with 2 tablespoons of milk and add more as necessary until the icing reaches a smooth, pourable consistency.
- Ice the Bread: Pour the vanilla icing evenly over the cooled loaf. Allow the icing to set for at least 30 minutes before adding toppings.
- Decorate with Toppings: Sprinkle 1/2 cup chopped dried cranberries over the icing. Drizzle melted white chocolate chips over the top for an elegant finish. Let all toppings set completely before slicing the bread.
Notes
- Use room temperature butter and eggs for better mixing and texture.
- To melt white chocolate chips, use a microwave-safe bowl in 20-second intervals, stirring between each until smooth.
- For a dairy-free variation, substitute buttermilk with almond milk and lemon juice, and use dairy-free butter.
- Store leftover bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
- Freezing the loaf after baking and cooling is possible; thaw overnight in the refrigerator before icing.
Nutrition
- Serving Size: 1 slice (approx. 1/12th of loaf)
- Calories: 320 kcal
- Sugar: 24 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
