Name: Buttermilk Cranberry White Chocolate Bread
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8
Cuisine: New England
Ingredients: 1 large egg; 1⅓ cup buttermilk; ½ cup canola oil; 2 cups all-purpose flour; ½ cup granulated sugar; 1 tablespoon baking powder; 1 teaspoon kosher salt; 1 tablespoon vanilla extract; 1 cup fresh cranberries, rinsed and well-drained; 1 cup white chocolate chips

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This tender, sweet loaf is dotted with creamy white chocolate chips and tart fresh cranberries. Buttermilk Cranberry White Chocolate Bread is a delightful treat for breakfast or snacking.

One of the things I love most about quick bread recipes is how easy and simple they are to make. They often require only a single bowl for mixing, and can go from ingredients to baked goods in a little over an hour. This Buttermilk Cranberry White Chocolate Bread recipe is no exception.

One thing I particularly love about this recipe is the flavor. The fresh cranberries burst while baking, lending pockets of tartness to the bread. The creamy white chocolate chips contrast this with dots of sweetness. Meanwhile, this bread is lightly sweetened but also nuanced. I almost said this is a wonderful eating experience, but what I am really trying to say is that this bread is simply so good.

Isn’t that Buttermilk Cranberry White Chocolate Bread loaf lovely? Once baked, this yields a moist, perfect bread that only needs a little time to cool before slicing. As with many quick breads, this is excellent served hot with a smear of butter.

Many people associate the change in weather in the autumn with soup season, and I totally get that. But if I’m being completely honest, I also think of it as quick bread season. Seriously, is there anything better than a freshly baked loaf of quick bread waiting to be consumed in the morning?

Yield: 8 servings (1 loaf)

Buttermilk Cranberry White Chocolate Bread

This tender, sweet loaf is dotted with creamy white chocolate chips and tart fresh cranberries. It's a delightful treat for breakfast or snacking.

Prep Time 10 minutes

Cook Time 1 hour

Additional Time 20 minutes

Total Time 1 hour 30 minutes

Ingredients

1 large egg
1⅓ cup buttermilk
½ cup canola oil
2 cups all-purpose flour
½ cup granulated sugar
1 tablespoon baking powder
1 teaspoon kosher salt
1 tablespoon vanilla extract
1 cup fresh cranberries, rinsed and well-drained
1 cup white chocolate chips

Instructions

Preheat the oven to 375 degrees Fahrenheit. Spray an 8.5-inch loaf pan with cooking oil spray, or grease with butter. Set aside.

In a large bowl. whisk the egg for about 1 minute or until frothy. Add the buttermilk and whisk well to combine. Add the oil and whisk well to combine as well.

In a large mixing bowl, sift together the flour, sugar, baking powder and salt. Add the flour mixture to the wet ingredients a little at a time, whisking until just incorporated.

Scrape down the sides of the bowl with a rubber spatula. Add the vanilla extract and whisk briefly to combine. Add the cranberries and white chocolate chips and stir to combine.

Pour the batter into the prepared loaf pan. Tap lightly to even out.

Bake for 50-60 minutes, until golden brown. The bread is done when a butter knife inserted into the center of the pan should come out cleanly.

Place the pan on a cooling rack and allow the loaf to cool in the pan for 20 minutes before inverting to release (you may want to run a knife around the edges first to ensure an easy release). Cool completely before slicing.