Here’s a recipe for a delightful Cranberry White Chocolate Loaf:
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream or Greek yogurt
- 1 cup fresh or frozen cranberries (if using frozen, do not thaw)
- ½ cup white chocolate chips
- Optional: powdered sugar for dusting
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, beat the butter and sugar together until light and fluffy, about 2-3 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
- Add Sour Cream: Mix in the sour cream or Greek yogurt until well combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in Cranberries and Chocolate: Gently fold in the cranberries and white chocolate chips until evenly distributed.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Cool: Allow the loaf to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Optional Topping: Once the loaf is completely cooled, you can dust the top with powdered sugar for a finishing touch.
Tips
- Ensure all ingredients are at room temperature before you start baking.
- Do not overmix the batter to keep the loaf tender.
- Store the loaf in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze it for longer storage.
Enjoy your homemade Cranberry White Chocolate Loaf!
