Quick Bread: Cranberry White Chocolate Bread

By NicoleS

Ingredients

• BREAD:
• 2 cups (10 ounces) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups (6 ounces) cranberries, lightly chopped
• 1 cup (7.5 ounces) lightly packed brown sugar
• 1/3 cup oil (light olive, melted coconut, avocado, vegetable)
• 4 ounces white chocolate, melted (see note)
• 1 large egg (1.75 ounces)
• 1 teaspoon vanilla extract
• 1 cup (8 ounces) sour cream
• STREUSEL:
• 1/4 cup (1.25 ounces) all-purpose flour
• 2 tablespoons light brown sugar
• 1/4 cup (3 ounces) finely chopped pistachios
• 3 tablespoons cold butter, cut into small pieces

Details

Adapted from melskitchencafe.com

Preparation

Step 1

Preheat the oven to 350 degrees F. Lightly grease a 9X5-inch loaf pan and line the bottom with parchment paper to fit.

In a large bowl, whisk together the flour, baking powder, baking soda and salt. Toss the chopped cranberries with the dry ingredients.

In a medium bowl, whisk together the brown sugar, oil, white chocolate, egg, vanilla and sour cream until smooth.

Add the wet ingredients to the dry and mix just until combined.

Pour the batter and spread evenly in the prepared baking pan.

For the streusel, whisk together the flour, brown sugar and pecans. Add the butter pieces and using your fingers, crumble the mixture together until thoroughly combined.

Sprinkle the streusel evenly over the bread batter and bake for 60-65 minutes or until toothpick comes out clean. (I needed to cook longer) Cool for a few minutes in the pan before carefully turning out onto a cooling rack to cool completely.

NOTES:
For the white chocolate, since it’s melted, I highly encourage using white bar chocolate (not almond bark, real chocolate) and not chocolate chips. White chocolate chips tend to seize up instead of melting.