Description
Starbucks Cranberry Bliss Bread is a deliciously moist and tender loaf packed with dried cranberries and white chocolate chips, topped with a smooth vanilla icing and extra cranberry and white chocolate drizzle. This sweet bread combines rich buttermilk flavor and subtle vanilla for a festive treat perfect for breakfast or dessert.
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 sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup buttermilk
- 1/2 cup dried cranberries (+ 1/2 cup chopped for decorating)
- 1/2 cup white chocolate chips (+ 1/2 cup for melting and drizzle)
Vanilla Icing Ingredients:
- 2 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 2-4 tablespoons milk
Toppings:
- 1/2 cup chopped dried cranberries
- 1/2 cup white chocolate chips, melted
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9-inch loaf pan with nonstick spray or butter to ensure the bread does not stick during baking.
- Sift Dry Ingredients: In a large bowl, sift together the all-purpose flour, whole wheat flour, baking soda, baking powder, and kosher salt. This step helps to evenly distribute the leavening agents and salt.
- Cream Butter and Sugar: Using a stand mixer, cream the softened butter with the sugar until the mixture is light and fluffy, about 3-5 minutes, which incorporates air for a lighter bread.
- Add Eggs: Add the eggs to the butter and sugar mixture one at a time, beating well after each addition to fully combine and maintain the airy texture.
- Alternate Adding Wet and Dry Ingredients: Begin adding the dry ingredients and buttermilk alternately to the wet mixture, starting and ending with the dry ingredients. Mix until just combined to avoid overworking the batter.
- Fold in Cranberries and White Chocolate: Gently stir in the 1/2 cup dried cranberries and 1/2 cup white chocolate chips until evenly distributed throughout the batter.
- Bake the Bread: Pour the batter into the prepared loaf pan and bake in the preheated oven for approximately 1 hour or until a toothpick inserted into the center comes out clean.
- Cool: Allow the bread to cool completely in the pan before removing it to a wire rack set over a cookie sheet to catch drips. This cooling prevents the bread from breaking apart when handled.
- Make Vanilla Icing: In a medium bowl, whisk together powdered sugar, vanilla extract, and 2-4 tablespoons of milk to achieve a smooth, pourable icing consistency.
- Decorate: Pour the vanilla icing evenly over the cooled bread. While the icing is still wet, sprinkle the 1/2 cup chopped dried cranberries and drizzle the melted white chocolate chips on top.
- Set and Serve: Allow the icing and toppings to set for at least 30 minutes to ensure the glaze firms up before slicing and serving.
Notes
- Ensure butter is softened to room temperature for easy creaming with sugar.
- Use buttermilk for a tender crumb and slight tang that complements the cranberries.
- For a more intense white chocolate flavor, use good quality white chocolate chips.
- If desired, toast the chopped cranberries lightly before decorating for extra texture and flavor.
- Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to one week.
- The bread can also be frozen if wrapped well, for up to 2 months.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of loaf)
- Calories: 280
- Sugar: 22g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
