Streusel Topped White Chocolate Cranberry Bread

Seriously, who am I and what have you done with Mel? Or should I say, what has white chocolate done to Mel? All this white chocolate talk is not like me. But for some reason, me and my dark chocolate loving roots always feel a little fondness towards white chocolate during the holidays.

Streusel Topped White Chocolate Cranberry Bread

This cranberry bread just might be the winner of all my white chocolate favorites. Maybe it’s because the white chocolate is hardly there. I mean, it’s there. But it’s not a prominent flavor. The melted white chocolate in the batter must contribute to this being the softest, moistest, most tender quick bread I think I’ve ever tasted. Perhaps we ought to think about putting white chocolate in all quick breads for the rest of forever? Or not. That would be taking it a couple steps too far, I believe.

Streusel Topped White Chocolate Cranberry Bread

The crumb on this lovely cranberry bread is just so…so…so perfect. Lightly sweet with those little pops of tart cranberries. And the buttery, crunchy streusel sitting right on top of that there bread is pure delight.

Festive and delicious, this bread is sure to unite everyone in the name of white chocolate and cranberries. A true Christmas miracle.

Streusel Topped White Chocolate Cranberry Bread

One Year Ago: Maple-Spice Cashew Brittle {Super Easy Microwave Version}
Two Years Ago: Toffee Crumble Caramel Apple Pie
Three Years Ago: Shrimp Cocktail

Streusel-Topped Cranberry White Chocolate Bread

Yield: Makes 9X5-inch loaf

Streusel-Topped Cranberry White Chocolate Bread

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.

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 above)
  • 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 pecans
  • 3 tablespoons cold butter, cut into small pieces

Directions

  1. Preheat the oven to 350 degrees F. Lightly grease a 9X5-inch loaf pan and line the bottom with parchment paper to fit.
  2. In a large bowl, whisk together the flour, baking powder, baking soda and salt. Toss the chopped cranberries with the dry ingredients.
  3. In a medium bowl, whisk together the brown sugar, oil, white chocolate, egg, vanilla and sour cream until smooth.
  4. Add the wet ingredients to the dry and mix just until combined.
  5. Pour the batter and spread evenly in the prepared baking pan.
  6. For the streusel, whisk together the flour, brown sugar and pecans. Add the butter pieces and using your fingers or two knives, a pastry blender or a fork, crumble the mixture together until pea-sized crumbs form.
  7. Sprinkle the streusel evenly over the bread batter and bake for 55-60 minutes. Cool for a few minutes in the pan before carefully turning out onto a cooling rack to cool completely.
http://www.melskitchencafe.com/cranberry-white-chocolate-bread/

Recipe Source: from Mel’s Kitchen Cafe (inspired by this recipe)

25 Responses to Streusel-Topped Cranberry White Chocolate Bread

  1. Sammie says:

    This cranberry loaf looks so delicious. I am having a white chocolate phase at the moment and can imagine how divine this tastes. Definitely one to make over the Christmas period. Mmm how delicious for breakfast with a steaming mug of coffee. Sammie.

  2. Sheila says:

    White chocolate is my favorite and so our your created recipes. Thank you for reminding us that we can use different oils. Your site is so knowledgeable and I have learned so much to improve the quality of my cooking/baking. Since you introduced coconut oil, I use it all the time and feel like I’m adding just a little bit more “hidden” love into my precious family. This quick bread sounds delicious.

  3. Teresa R. says:

    I woke up early this morning and thought…I wonder if Mel will have something yummy on her blog? And you did! I happen to have all the ingredients, even cranberries since I made cranberry orange cookies yesterday. So, I’m making this in a few minutes and taking half to my mom. She’s a cranberry loving woman! Once again, thanks for sharing your delicious recipes!

  4. Lachelle says:

    Yum! Thank you and hope you are healing well still. Praying for you!

  5. Amy J says:

    I think it’s the sour cream that makes it tender and moist. I have a chocolate chip pound cake recipe that uses sour cream and it is sooooooo moist and yummy! I’ll be trying this!

  6. Melissa says:

    Can you use dried cranberries? Where I live, fresh are not available. But this looks amazing, so I really want to make it.

  7. Joanna says:

    Do you think it would freeze alright?

  8. Roxana says:

    Wow, this bread looks incredible! I love that white chocolate and cranberry combo, such a winner! 🙂

  9. Regina says:

    Had all the ingredients so I made it this afternoon. It was great! My husband love it and could stay out of it!

  10. Angie says:

    White chocolate seems absolutely inferior to regular chocolate, except at Christmas! It just fits! Every year I make white chocolate ginger cookies. I just checked, and my recipe looks exactly the same as your soft and chewy ginger molasses cookie recipe, except for the white chocolate. Originally, the recipe I have asked you to melt the chocolate and dip the cookies half-way into it. Pretty, but lots of work and after you finish that half of the cookie, you have no more white chocolate!! So now I just throw the white choc. chips in with the cookie batter (I use about 1 1/2 – 2 bags of chips!) and they are the BEST cookie ever. Really. Lots of people have told me so! Try it – your life will never be the same. 😉
    P.S. Thanks for making my kitchen a better place. A sweet neighbor brought my family dinner this evening because we’re in a construction zone. She brought us your sweet and sour chicken, one of our favorites! I know I’ve found a kindred spirit when they cook the same recipes from your site that I do!

    • Mel says:

      Thanks, Angie! Good luck with your construction zone – that does not sound fun. I love the idea of white chocolate in those ginger cookies. Yum!

  11. Teresa says:

    I made this and baked for 60 min. It collapsed in the middle when I removed from the oven

    • Mel says:

      Sounds as though it didn’t bake all the way through – ovens can vary in temperature so it may have needed a few extra minutes. I know how frustrating that can be – sorry the bread collapsed!

  12. Maria says:

    This looks wonderful and I really don’t like white chocolate. Just wondered if I could use mini loaf pans for this recipe? Any idea about timing? I think they would be great for teacher gifts. Thanks.

    • Mel says:

      I think that should work great. I would probably start checking them around 30 minutes.

    • Jennifer says:

      I made this last night and used three mini loaf pans. They were pretty full of batter but it didn’t rise too much as it baked so they turned out great. I believe they were done at 35 minutes. And they were amazingly delicious!!

  13. Paige says:

    This looks so delicious, and I already have all the ingredients for this in my kitchen! I need to make this bread in the next couple days… and probably not share any.

    Paige
    http://thehappyflammily.com

  14. zella says:

    This reminds me of one of our sweet neighbors. She’s famous for her Christmas goodies here in New York and it will be fun to see how it compares.

  15. pamcita says:

    Mine took a bit longer than an hour and I still had a slight collapse in the middle, but the flavor is delicious – though I think I would omit the pecans from the crumble next time and maybe add some cinnamon to it. Definitely a good one to play around with.

  16. Lynn says:

    I’ve followed your blog for a long time now but I think this is the first time I’ve posted. This bread is AMAZING. My 16 year old daughter was skeptical (neither of us are white chocolate fans) and I can’t get her to stop picking at the loaf! Definitely a keeper and so beautiful for holiday gift giving. I had no problems with mine collapsing like other reviewers. Absolute perfection! I’d like to try mini loaves next year and gift them to co-workers and neighbors.

  17. Suzanne K says:

    Mel, thank you for posting another great recipe. I have all the ingredients except the white chocolate bar. I have left over white chocolate chips and was wondering if I can melt on the stove. Do you think it will melt better this way? Thank you In advance!

    • Mel says:

      White chocolate chips don’t melt well – the only exception are the ghirardelli white chocolate chips (but even then they are hit and miss for me – sometimes melt great other times they seize up).

  18. I made eight mini-loaves of this fabulous sweet bread to round out the holiday cookie boxes that I give to family every year. The bread was DELICIOUS and everyone loved it. My husband isn’t a huge fan of nuts in things (weirdo!) so I omitted the pecans in the crumble. I’m on a mission to make this bread egg-free so my little one can enjoy it too. Thank you! Love your blog!

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