Better than Starbucks Cranberry Bliss Bread
User Reviews
3.4
Better than Starbucks Cranberry Bliss Bread
Description
This bread carefully balances textures and flavors with a cake-like batter including a blend of all-purpose and whole wheat flour, baking powder and soda, salt, butter, sugar, eggs, vanilla extract, and buttermilk. Dried cranberries add tart bursts while white chocolate chips provide sweet creaminess. The batter is baked in a loaf pan lined with parchment for easy removal.
Once cooled, the bread receives a frosting made of confectioners sugar thinned with milk or cream and flavored with vanilla, spread evenly over the top. This is finished with a drizzle of melted white chocolate mixed with coconut or vegetable oil for smoothness, adding decorative appeal and richness.
The result is a moist, tender bread with a soft crumb, speckled with berries and chocolate. The frosting and drizzle complement the flavors, making this loaf a dessert-like bread well suited to breakfast, brunch, or tea time.
Ingredients
cake
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter at room temperature
- 1 cup sugar
- 2 large egg
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1/2 cup dried cranberries plus a handful more for scattering over the frosting
- 1/2 cup white chocolate chips finely chopped. You can also use white confectionary or melting wafers for easy melting.
frosting
- 2 cups confectioners sugar sifted
- 1 tsp vanilla extract
- milk or cream to thin
drizzle
- 1/2 cup white chocolate finely chopped. You can also use white confectionary or melting wafers for easy melting.
- 1 tsp coconut oil or vegetable oil
Instructions
- Preheat oven to 350F. Spray or butter a standard (9x5) loaf pan. I like to line it with a sheet of parchment paper to make it easy to remove the cake after baking.
- Whisk together the flours, soda, powder, and salt. Set aside.
- Cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time, and then the vanilla.
- Gently mix in the dry ingredients alternately with the buttermilk, beginning and ending with the dry ingredients.
- Fold in the cranberries and chocolate chips.
- Turn the batter into your prepared loaf pan. I like to line it with a sheet of parchment paper to make it easy to remove the cake after baking. Bake for 55 minutes to an hour until a toothpick inserted in the center comes out without wet batter clinging to it. Don't over bake, check it early. Let the cake cool before you frost it.
- To make the frosting mix the sugar with enough milk or cream to create a thick spreadable consistency.. Blend in the vanilla. Spread over the top of the cooled cake. Scatter with dried cranberries.
- Make the chocolate drizzle by melting the chocolate and the oil in a small (clean and dry!) microwave safe bowl. Microwave for 30 seconds and stir to melt. If necessary microwave for another few seconds, but be careful not to over do it.
- When the chocolate is smooth, take a spoon and drizzle it all over the top of the cake in a criss-cross pattern.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 384 kcal
% Daily Value*
| Calories | 384kcal | 19% |
| Carbohydrates | 62g | 21% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 56mg | 19% |
| Sodium | 158mg | 7% |
| Potassium | 112mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 49g | 98% |
| Vitamin A | 303IU | 6% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 56mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.4
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