Description
This Starbucks Cranberry Bliss Bread recipe is a delicious homemade take on the beloved seasonal treat. Moist and tender, the bread features a blend of all-purpose and whole wheat flour, studded with sweet dried cranberries and white chocolate chips for bursts of flavor. Topped with a luscious vanilla icing, sprinkled with extra cranberries, and drizzled with melted white chocolate, this bread is perfect for holiday breakfasts, snacks, or gifting.
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 drizzle)
Vanilla Icing Ingredients:
- 2 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 2-4 tablespoons milk
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 ensure easy removal of the bread after baking.
- Sift Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, whole wheat flour, baking soda, baking powder, and kosher salt. This ensures even distribution of the rising agents and salt throughout the flour.
- Cream Butter and Sugar: Using a stand mixer fitted with a paddle attachment, cream the softened butter and granulated sugar together on medium speed until light and fluffy, about 3-4 minutes. This incorporates air into the mixture, contributing to a tender crumb.
- Add Eggs: Add the eggs to the creamed butter mixture one at a time, beating well after each addition to fully incorporate them and maintain the batter’s volume.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix on low speed just until combined to avoid overmixing and tough bread.
- Fold in Fruit and Chocolate: Gently fold in the 1/2 cup of dried cranberries and 1/2 cup of white chocolate chips until they are evenly distributed throughout the batter.
- Bake the Bread: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for approximately 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Completely: Remove the bread from the oven and allow it to cool completely in the pan. Once cooled, carefully remove the bread from the pan and place it on a wire rack set over a baking sheet to catch any drips from icing.
- Prepare Vanilla Icing: In a medium bowl, whisk together the powdered sugar, 1 teaspoon vanilla extract, and 2 to 4 tablespoons of milk until smooth and pourable, adding more milk gradually to reach desired consistency.
- Ice the Bread: Pour the vanilla icing generously over the top of the cooled bread, allowing it to drip down the sides. Let the icing set for at least 30 minutes at room temperature.
- Add Toppings: Sprinkle the chopped dried cranberries evenly over the iced bread. Drizzle the melted white chocolate chips over the top to create a beautiful finishing touch.
- Set and Serve: Allow all toppings to set completely before slicing the bread. Serve at room temperature and enjoy this festive, luscious treat.
Notes
- Ensure the butter is softened but not melted for best creaming results.
- Do not overmix the batter once the dry ingredients are added to keep the bread tender.
- Using a wire rack over a baking sheet when icing allows clean-up of any drips and ensures even icing coverage.
- The bread is best enjoyed within 2-3 days kept in an airtight container or can be frozen for longer storage.
- Adjust milk quantity in icing to get the desired thickness for pouring or spreading.
- For a dairy-free option, substitute buttermilk with a plant-based milk mixed with lemon juice or vinegar, and use dairy-free butter and white chocolate.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of loaf)
- Calories: 280
- Sugar: 22g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
