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White Chocolate Cranberry Bread

Source of Recipe

Taste of Home Magazine, December/January 2007


Recipe Introduction

This was more like a pound cake than a bread. Everyone at my house loved it. Very easy to do and would make a great hostess/Christmas gift.

List of Ingredients

1/2 c. butter flavored shortening
1 c. sugar
3 eggs
1/2 c. buttermilk
3 T. orange juice
1 t. grated lemon peel
1 t. vanilla
1/2 c. vanilla or white chips, melted and cooled
2 1/4 c. flour
1/2 t. salt
1/4 t. baking soda
1 c. dried cranberries



Recipe

Preheat oven to 350 degrees.
In a large mixing bowl, cream shortening and sugar. 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, salt and baking soda; gradually add to creamed mixture. Stir in cranberries.

Pour into a greased and floured 9x5x3 inch loaf pan. Bake 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.

Makes 1 loaf.