White Chocolate Cranberry Bread with Cream Cheese Frosting

White Chocolate Cranberry Bread with Cream Cheese Frosting is a side dish that serves 8. One serving contains 578 calories, 7g of protein, and 26g of fat. For $1.01 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. It is brought to you by Cinnamon Spice and Everything Nice. 21214 people were glad they tried this recipe. Head to the store and pick up sugar, baking soda, salt, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour and 10 minutes. Taking all factors into account, this recipe earns a spoonacular score of 36%, which is rather bad. Users who liked this recipe also liked White Chocolate Cream Cheese Frosting, White Chocolate Cream Cheese Frosting, and Chocolate Gingerbread Cupcakes with White Chocolate Cream Cheese Frosting.

Servings: 8

Preparation duration: 20 minutes

Cooking duration: 50 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 degrees F. Lightly oil and flour a standard loaf pan. On a baking sheet with side spread the oats out and toast about 10 minutes until golden brown. Allow to cool and then pulse them in a food processor until finely ground. Add the oats to a large mixing bowl along with flour, sugar, baking powder, baking soda, salt and cinnamon; stir together.In a separate bowl whisk sour cream, oil, eggs and vanilla together until just combined. In the center of the dry ingredients make a well and pour in the wet ingredients. Mix by hand until just combined. Stir in cranberries, ginger and chocolate chips.Add the batter to the prepared pan and smooth out the top. Bake about 50 minutes or until a toothpick comes out clean from center. If the bread is browning too quickly place a piece of aluminum foil loosely over top. Remove pan to wire rack to cool 15 minutes then turn out and continue cooling on wire rack before frosting.In a large bowl, using an electric mixer beat together the butter and cream cheese. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract. Continue beating on low speed 3-4 minutes until smooth and fluffy. Frost cake and sprinkle a handful of chopped dried cranberries over top if desired. Store cake in refrigerator.

 

Step by step:

1. Preheat oven to 350 degrees F. Lightly oil and flour a standard loaf pan. On a baking sheet with side spread the oats out and toast about 10 minutes until golden brown. Allow to cool and then pulse them in a food processor until finely ground.

2. Add the oats to a large mixing bowl along with flour, sugar, baking powder, baking soda, salt and cinnamon; stir together.In a separate bowl whisk sour cream, oil, eggs and vanilla together until just combined. In the center of the dry ingredients make a well and pour in the wet ingredients.

3. Mix by hand until just combined. Stir in cranberries, ginger and chocolate chips.

4. Add the batter to the prepared pan and smooth out the top.

5. Bake about 50 minutes or until a toothpick comes out clean from center. If the bread is browning too quickly place a piece of aluminum foil loosely over top.

6. Remove pan to wire rack to cool 15 minutes then turn out and continue cooling on wire rack before frosting.In a large bowl, using an electric mixer beat together the butter and cream cheese. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract. Continue beating on low speed 3-4 minutes until smooth and fluffy. Frost cake and sprinkle a handful of chopped dried cranberries over top if desired. Store cake in refrigerator.

Nutrition Information:

covered percent of daily need