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Orange Cranberry White Chocolate Bread

This Orange-Cranberry White Chocolate Bread is perfect for a Christmas brunch or dessert! 
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Course: Breakfast, Brunch, Dessert
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Servings: 12 slices
Author: Jaida

Ingredients

  • 1 1/2 cups all-purpose flour
  • 3/4 cup Dixie Crystals granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup olive oil
  • 1/3 cup orange juice
  • zest of 1 orange
  • 2 eggs beaten
  • 1/2 cup Greek yogurt
  • 1/2 cup sweetened dried cranberries
  • 1/2 cup white chocolate chips
  • 1 1/2 cups Dixie Crystals powdered sugar
  • 1 tsp orange extract (or juice of 1 orange + zest, if preferred)
  • 2 Tbsp milk plus more, if needed
  • extra dried cranberries and white chocolate chips for topping

Instructions

  • Heat oven to 350°F, grease and flour bottom only of 8 x 4-inch loaf pan.
  • In large bowl or the bowl of a stand mixer, combine flour, granulated sugar, baking powder and salt. Beat in oil, orange juice and zest, eggs and Greek yogurt until smooth. Stir in cranberries and white chocolate chips.
  • Scoop the mixture into the prepared loaf pan and spread evenly.
  • Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to a cooling rack. Cool completely, about 1 hour 30 minutes.
  • In a large bowl, mix powdered sugar, orange extract (or juice and zest, if using instead) and enough milk for the desired consistency. I like mine a little thicker, but add more milk (or orange juice) a tablespoon at a time, if you'd like it thinner. Spoon over the top of the cooled bread, and top with additional dried cranberries and white chocolate chips. Let set to firm up a bit before slicing and serving. 
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