Tate's Bake Shop White Chocolate Cranberry Bread

By carvalhohm

Ingredients

• 2 1/4 cups all purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 6 ounces white chocolate, melted
• 1/2 cup salted butter, softened
• 3/4 cup sugar
• 3 eggs
• 1/2 cup buttermilk
• 1/4 cup fresh orange juice
• Grated zest of one orange
• 2 teaspoons vanilla
• 1 cup whole cranberries, fresh or frozen (use more if you like a lot of cranberries)
• 1 cup hazel nuts, coarsely chopped
• 1 cup white chocolate chips

Details

Servings 1
Adapted from webmailb.netzero.net

Preparation

Step 1

Preheat oven to 350 degrees. Lightly grease 9x5-inch loaf pan.

In medium bowl, add flour, salt, and baking soda. Set aside.

In large bowl, mix butter and sugar until light and fluffy.

Add eggs, one at a time, scraping down bowl after each addition.

Add buttermilk and mix. Mixture will look curdled, but it is OK.

Add melted white chocolate, orange juice, zest, and vanilla. Mix well.

Add flour mixture and mix well, scraping down sides.

Stir in cranberries, hazelnuts, and white chocolate chips.

Spoon batter into prepared pan.

Bake for 1 1/2 hours or until toothpick inserted in center comes out clean.

Let cool for 10 minutes before removing from pan. Cool on wire rack.

Yield: One large loaf