White Chocolate Cranberry Bread |
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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 16 |
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Tangy cranberries complement the appealing vanilla-citrus flavor of this quick bread shared by Ruth Burrus, a field editor from Zionsville, Indiana. The fine texture of her holiday loaf is similar to a pound cake. Ingredients:
1/2 cup butter-flavored shortening |
1 cup sugar |
3 eggs |
1 teaspoon grated lemon peel |
1 teaspoon vanilla extract |
1/2 cup vanilla or white chips, melted and cooled |
2-1/4 cups king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon salt |
1/4 teaspoon baking soda |
1/2 cup buttermilk |
3 tablespoons orange juice |
1 cup dried cranberries |
Directions:
1. In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon peel and vanilla. Stir in melted chips. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture, alternately with buttermilk and orange juice, beating well after each addition. Fold in cranberries.
2. Pour into a greased and floured 9-in. x 5-in. loaf pan. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 1 loaf (16 slices).
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