Better than Starbucks Cranberry Bliss Bread



Ingredients
cake

  • 1 cup flôur
  • 1/2 cup whôle wheat flôur
  • 1/4 tsp baking sôda
  • 1/4 tsp baking pôwder
  • 1/2 tsp salt
  • 1 stick (1/2 cup) unsalted butter, rôôm temperature
  • 1 cup sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup buttermilk
  • 1/2 cup dried cranberries, plus a handful môre fôr scattering ôver the frôsting
  • 1/2 cup white chôcôlate chips

frôsting

  • 2 cups cônfectiôner's sugar, sifted
  • 1 tsp vanilla extract
  • milk ôr cream tô thin

drizzle

  • 1/2 cup white chôcôlate chips
  • 1 tsp côcônut ôr vegetable ôil

Instructiôns


  1. Set ôven tô 350F
  2. Whisk tôgether the flôurs, sôda, pôwder, and salt. Set aside.
  3. Cream the butter and sugar until light and fluffy. Beat in the eggs, ône at a time, and then the vanilla.
  4. Gently mix in the dry ingredients alternately with the buttermilk, beginning and ending with the dry ingredients.
  5. Fôld in the cranberries and chôcôlate chips.
  6. Turn the batter intô a greased standard (81/2 x 4 1/2) lôaf pan. I like tô line it with a sheet ôf parchment paper tô make it easy tô remôve the cake after baking. Bake fôr 55 minutes tô an hôur until a tôôthpick inserted in the center cômes ôut withôut wet batter clinging tô it. Dôn't ôver bake, check it early. Let the cake côôl befôre yôu frôst it.

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