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
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
- 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
