White Chocolate Cranberry Bread

Tangy cranberries complement the appealing vanilla-citrus flavor of this quick bread. The fine texture of her holiday loaf is similar to a pound cake.


one 9 x 5-inch loaf (16 servings)


1/2 cup butter-flavored shortening
1 cup granulated (white) sugar
3 eggs
1/2 cup buttermilk
3 tablespoons orange juice
1 teaspoon grated lemon peel
1 teaspoon vanilla extract
1/2 cup vanilla or white chips, melted and cooled
2 1/4 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup dried cranberries


Preheat oven to 350°F (177°C). Grease two 9 x 5-inch loaf pans with cooking spray.

In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the buttermilk, orange juice, lemon peel and vanilla. Stir in melted chips. Combine the flour, salt and baking soda; gradually add to creamed mixture. Fold in cranberries. Pour into prepared loaf pan.

Bake in preheated oven for 55 to 60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire cooling rack to cool completely.

Nutritional Information

1 serving (1 slice) equals 238 calories, 9 g fat (3 g saturated fat), 41 mg cholesterol, 119 mg sodium, 36 g carbohydrate, 1 g fiber, 4 g protein.

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