If you have a soft spot for those delightful, festive flavors that marry tart cranberries with sweet white chocolate, then get ready—the Cranberry Bliss Bread Recipe I’m about to share with you is downright fan-freaking-tastic! It’s like having your own little slice of Starbucks magic right at home, with buttery, tender bread packed full of dried cranberries and white chocolate chips, all topped with a luscious vanilla glaze and more cranberries for that perfect zing. Trust me, once you try this, you’ll wonder how you ever lived without it.
Why You’ll Love This Recipe
- Starbucks Favorite at Home: This recipe nails the classic Cranberry Bliss flavor so you can enjoy it any time without the café trip.
- Perfect Balance of Sweet and Tart: The dried cranberries add a lovely tang while white chocolate chips bring just the right sweetness.
- Moist and Tender Bread: Buttermilk and butter keep this loaf super soft and melt-in-your-mouth delicious.
- Show-Stopping Presentation: The vanilla icing with extra cranberries and white chocolate drizzle looks beautiful and tastes even better.
Ingredients You’ll Need
The combination of classic baking staples and the vibrant cranberries plus white chocolate makes this Cranberry Bliss Bread an instant winner. I always recommend fresh, good-quality ingredients, especially with dried fruit and vanilla extract—it really elevates the flavor.
- Flour: I use a mix of all-purpose and whole wheat for texture and a slight nutty undertone.
- Baking soda & Baking powder: These leavening agents help the bread rise perfectly fluffy.
- Kosher salt: Just a pinch enhances all the flavors.
- Unsalted butter: Softened for easy creaming, it adds richness.
- Sugar: For sweetness and that tender crumb.
- Eggs: Large eggs bind and add moisture.
- Pure vanilla extract: A must-have for that warm, sweet aroma.
- Buttermilk: Adds tang and keeps the loaf wonderfully moist.
- Dried cranberries: Divided for batter and garnish; I like to use sweetened for balance.
- White chocolate chips: Also split between batter and topping for bursts of creamy sweetness.
- Powdered sugar: For the smooth, glossy vanilla icing.
- Milk: Adjusted to get the icing consistency just right.
Variations
I love mixing things up with this Cranberry Bliss Bread Recipe depending on the season or what I have on hand. Feel free to customize—it’s all about making it your own and enjoying the process.
- Gluten-Free Version: I once swapped the flours for a gluten-free blend and it still turned out moist and delicious, just bake a bit longer and watch the texture closely.
- Nuts Added: Chopped pecans or walnuts add a lovely crunch—my family goes crazy for that combo during holiday brunch.
- Orange Zest Twist: I sometimes add a teaspoon of fresh orange zest to the batter for an extra pop of citrus brightness.
- Vegan Adaptation: Use plant-based butter and flax eggs; it requires some tweaks, but the results are surprisingly good.
How to Make Cranberry Bliss Bread Recipe
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 350°F (175°C). This ensures it’s hot and ready when your batter is mixed. Grease a 9-inch loaf pan thoroughly with nonstick spray or softened butter—I find butter gives a nicer crust. Line with parchment paper if you want an ultra-easy removal later.
Step 2: Mix Dry Ingredients
Sift together the flour, whole wheat flour, baking soda, baking powder, and kosher salt in a large bowl. Sifting helps aerate the mixture, so your bread is light and airy rather than dense.
Step 3: Cream Butter and Sugar
In a stand mixer or with a handheld electric mixer, beat the softened butter and sugar until they become light and fluffy—this usually takes around 3-4 minutes. This step is key for that tender crumb and nice rise.
Step 4: Add Eggs and Vanilla
Add in the eggs one at a time, mixing well after each addition so everything blends smoothly. Then, mix in the vanilla extract. This slow incorporation prevents the batter from curdling and keeps it silky.
Step 5: Combine Dry Ingredients and Buttermilk
Now alternate adding your dry ingredients and buttermilk in batches, starting and ending with the dry ingredients. Mix just until combined—overmixing will make the bread tough.
Step 6: Fold in Cranberries and White Chocolate
Gently fold in the dried cranberries and white chocolate chips until evenly distributed throughout the batter. Make sure to save some chopped cranberries and white chocolate for the gorgeous topping later!
Step 7: Bake and Cool
Pour the batter into your prepared pan and bake at 350°F for about 60 minutes. Start checking around 55 minutes—insert a toothpick or cake tester; if it comes out clean or with just a few crumbs, you’re good. Let the bread cool completely in the pan before removing it and transferring it to a wire rack with a cookie sheet underneath to catch any glaze drips.
Step 8: Make and Pour Vanilla Icing
In a medium bowl, whisk powdered sugar, vanilla, and milk until smooth and pourable but thick enough to coat the bread without running off. Pour over the cooled loaf and let it set at room temperature for at least 30 minutes before adding the toppings.
Step 9: Top with Cranberries and White Chocolate Drizzle
Sprinkle the remaining chopped cranberries over the glaze, then drizzle melted white chocolate chips for that wow factor. Let everything set before slicing so your slices look as beautiful as they taste.
Pro Tips for Making Cranberry Bliss Bread Recipe
- Room Temperature Ingredients: Make sure your butter, eggs, and buttermilk aren’t cold—this helps the batter come together smoother and bake evenly.
- Don’t Overmix the Batter: I learned this the hard way—overmixing activates gluten and toughens the bread, so mix just till combined.
- Checking Doneness: The top may brown early but the inside can still be underbaked; use that toothpick check after 55 minutes to avoid overbaking.
- Setting the Glaze: Pour the icing over completely cooled bread—warm bread melts the glaze, preventing that perfect glossy finish.
How to Serve Cranberry Bliss Bread Recipe
Garnishes
I usually stick with the classic chopped dried cranberries and a white chocolate drizzle because they make the loaf look festive and taste heavenly, but fresh mint leaves can add a pretty pop of color if you’re serving this for guests.
Side Dishes
This bread pairs beautifully with a cup of hot coffee or chai tea for breakfast. For brunch, I love serving it alongside scrambled eggs or a fresh green salad to balance out the sweetness.
Creative Ways to Present
For holiday gatherings, I’ve arranged slices on a decorative wooden board surrounded by fresh cranberries and pine sprigs—it’s simple but elegant and makes guests feel special. Wrapping individual slices in parchment and tying with a ribbon also makes a great edible gift!
Make Ahead and Storage
Storing Leftovers
After allowing the glaze and toppings to fully set, I store leftover bread tightly wrapped in plastic wrap and then in an airtight container on the counter. It stays moist and fresh for about 3 days—any longer, and you might want to refrigerate or freeze.
Freezing
I’ve frozen slices individually wrapped in plastic wrap and placed in a freezer bag. This way, I can grab a slice or two for a quick treat anytime. Just thaw at room temperature or toast lightly before serving.
Reheating
To reheat, I like to place a slice in the toaster oven for a few minutes to bring back that fresh-baked warmth and softly melted white chocolate. Be careful not to overheat so the glaze doesn’t melt completely off.
FAQs
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Can I substitute fresh cranberries instead of dried in the Cranberry Bliss Bread Recipe?
Fresh cranberries have much higher moisture content, which can affect the bread’s texture. If you want to use fresh, chop them finely and toss with a little flour to prevent sinking, but dried cranberries are generally recommended for better texture and sweetness.
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How do I make the white chocolate drizzle smooth for topping?
Gently melt white chocolate chips in short bursts in the microwave or over a double boiler, stirring frequently to avoid burning. Adding a teaspoon of coconut oil or butter helps keep the drizzle silky and pourable.
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Can I make this bread dairy-free or vegan?
Yes! Swap butter for a dairy-free alternative and use almond or oat milk with a teaspoon of vinegar as a buttermilk substitute. Replace eggs with flax eggs (1 tbsp flaxseed + 3 tbsp water per egg) to make it vegan, though texture might be slightly different.
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What’s the best way to slice the Cranberry Bliss Bread?
Use a serrated knife and cut gently in a saw-like motion to avoid crushing the soft bread or smearing the icing. It’s easier to slice cleanly once the glaze has set completely.
Final Thoughts
I absolutely love how this Cranberry Bliss Bread Recipe brings a touch of holiday cheer into my kitchen any time of year. It’s one of those recipes I share with friends because it’s reliably delicious, easy to make, and looks stunning. Plus, the joyful combination of cranberries and white chocolate never fails to brighten my day. I can’t wait for you to try it—you’re going to enjoy every moist, flavorful bite just as much as I do!
Print
Cranberry Bliss Bread Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 12 servings
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Starbucks Cranberry Bliss Bread is a moist, flavorful loaf featuring a harmonious blend of tart dried cranberries and sweet white chocolate chips. Topped with a silky vanilla icing, additional cranberries, and a luscious white chocolate drizzle, this festive bread is perfect for holiday gatherings or cozy breakfasts.
Ingredients
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
- 1/2 cup dried cranberries, chopped (for topping)
- 1/2 cup white chocolate chips, melted (for drizzle)
Instructions
- Prepare the oven and pan: Preheat your oven to 350°F (175°C) and grease a 9″ loaf pan with nonstick baking spray or butter to prevent sticking.
- Mix dry ingredients: Sift together the all-purpose flour, whole wheat flour, baking soda, baking powder, and kosher salt into a large mixing bowl to ensure an even distribution.
- Cream butter and sugar: In a standing mixer, cream the softened unsalted butter and granulated sugar until the mixture is light and fluffy, which helps achieve a tender crumb.
- Add eggs: Add the eggs one at a time to the butter-sugar mixture, beating well after each addition to incorporate fully.
- Combine wet and dry ingredients: Alternate adding the sifted dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix gently until just combined to avoid overmixing.
- Fold in cranberries and white chocolate chips: Stir the dried cranberries and white chocolate chips into the batter until evenly distributed for bursts of flavor and texture.
- Bake the bread: Pour the batter into the prepared loaf pan, smoothing the top. Bake in the preheated oven for approximately 1 hour or until a toothpick inserted in the center comes out clean.
- Cool the loaf: Remove the bread from the oven and let it cool completely in the pan. Once cooled, transfer the loaf to a wire rack with a cookie sheet underneath to catch any drips during icing.
- Prepare the vanilla icing: In a medium bowl, whisk together powdered sugar, vanilla extract, and enough milk (2-4 tablespoons) to achieve a pourable but thick icing consistency.
- Ice the bread: Pour the vanilla icing over the cranberry bliss bread evenly and let it set for at least 30 minutes to firm up.
- Add toppings: Decorate the top with chopped dried cranberries and drizzle melted white chocolate chips for a festive and delicious finish.
- Set before slicing: Allow all toppings and icing to fully set before slicing to maintain clean slices and presentation.
Notes
- Use room temperature eggs and butter for best mixing results.
- Check the bread around 55 minutes to avoid overbaking as ovens may vary.
- You can substitute buttermilk with milk plus 1 tablespoon of lemon juice or vinegar as a quick alternative.
- For extra festive flair, add a sprinkle of crushed pistachios on top with the icing before it sets.
- Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 slice (1/12th of loaf)
- Calories: 280
- Sugar: 22g
- Sodium: 210mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
