Print Recipe

Cranberry Bread with White Chocolate Drizzle

Cranberry Bread with White Chocolate Drizzle - Moist delicious loaf studded with cranberries, topped with white chocolate glaze. Perfect bread for Christmas brunch or to give as gifts for the holidays.
Prep Time20 mins
Cook Time55 mins
Total Time1 hr 15 mins
Course: Bread
Servings: 1 loaf
Author: Melanie Kathryn - Gather for Bread


  • 1 3/4 cups flour
  • 3/4 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • pinch of salt
  • 1 egg beaten
  • 1 cup milk I use 2%
  • 1/4 cup melted butter
  • 1 Tablespoon orange zest optional
  • 1 Tablespoon orange juice
  • 4 oz plain Greek yogurt regular should work too
  • 1 cup fresh or frozen cranberries

White Chocolate Glaze:

  • 1/2 cup white chocolate chips
  • 2 teaspoons shortening


  • Preheat oven to 350 degrees. Grease bottom and sides of 9 x 5 inch loaf pan.
  • Combine flour, sugar, baking powder and salt in a large bowl. Make a well in the center. Set aside.
  • In a medium bowl mix together egg, milk, melted butter, orange zest and orange juice. Add to flour mixture. Stir in yogurt, just until fully combined. Gently fold in cranberries.
  • Pour batter into prepared pan and bake for 50 to 55 minutes. Cool on a wire rack for 10 minutes before removing from pan.
  • In a small microwave proof bowl combine white chocolate chips and shortening. Microwave on 50% power for 1 minute. Stir. Heat in 30-second intervals stirring after each one until smooth and melted. Drizzle over warm bread. Let cool before slicing.
  • Keep in an airtight container for up to 4 days.


You can also make 3-4 mini loaves. Pour into prepared mini loaf pans 1/2 - 2/3 full.