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Recipes 

Cranberry Bliss Bread

Marc Coffey

Cranberry Bliss Bread

Ingredients

For the cake:

  • 1 cup flour

  • ½ cup whole wheat flour

  • ¼ tsp baking soda

  • ¼ tsp baking powder

  • ½ tsp salt

  • 1 stick (1/2 cup) unsalted butter, room temperature

  • 1 cup sugar

  • 2 large eggs

  • 1 tsp vanilla extract

  • ½ cup buttermilk

  • ½ cup dried cranberries, plus a handful more for scattering over the frosting

  • ½ cup white chocolate chips

For the frosting:

  • 2 ounces white chocolate, melted

  • 2 ounces cream cheese, softened

  • 1 teaspoon vanilla

  • 1-1/2 cups powdered sugar, more if needed for spreadable consistency

For the drizzle:

  • ½ cup white chocolate chips

  • 1 tsp coconut or vegetable oil

Instructions

  1. Set oven to 350F

For the cake:

  1. Whisk together the flours, soda, powder, and salt. Set aside.

  2. Cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then mix in vanilla.

  3. Mix in the dry ingredients alternately with the buttermilk, beginning and ending with the dry ingredients. Stir in the cranberries and chocolate chips.

  4. Turn the batter into a greased and parchment lined 8-1/2″ by 4-1/2″ loaf pan.paper. Bake for 50-55 minutes to an hour until a toothpick inserted in the center comes out vlean. Don’t over bake, . Let the cake cool before you frost it.

To make frosting:

  1. Mix together the melted white chocolate and cream cheese. Blend in the vanilla. Add powdered sugar and mix until smooth. Spread on top of the cooled cake. Top with a few dried cranberries.

For the chocolate drizzle:

  1. Mix the chocolate and the oil together in a small (clean and dry!) microwave safe bowl. Microwave for 30 seconds and stir to melt. If necessary microwave for another few seconds until melted and smooth.

  2. Drizzle it over the top of the cake in a criss-cross pattern.