White Chocolate Cranberry Bread

By Sarah-Lyn

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
• 1/2 cup buttermilk
• 3 tablespoons orange juice
• 1 teaspoon grated lemon peel
• 1 teaspoon vanilla extract
• 1/2 cup vanilla or white chips, melted and cooled
• 2-1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 cup dried cranberries

Preparation

Step 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 the buttermilk, orange juice, lemon peel and vanilla. Stir in melted chips. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture. Fold in cranberries.
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).



Nutrition Facts: 1 serving (1 slice) equals 238 calories, 9 g fat (3 g saturated fat), 41 mg cholesterol, 119 mg sodium, 36 g carbohydrate, 1 g fiber, 4 g protein.