Better than Starbucks Cranberry Bliss Bread
The View from Great Island - The View from Great Island
The View from Great Island - The View from Great Island
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  • 1 cup flour
  • 11/2 cup whole wheat flour
  • 11/4 tsp baking soda
  • 11/4 tsp baking powder
  • 11/2 tsp salt
  • 11 stick (1/2 cup) unsalted butter, room temperature
  • 11 cup sugar
  • 12 large eggs
  • 11 tsp vanilla extract
  • 11/2 cup buttermilk
  • 11/2 cup dried cranberries, plus a handful more for scattering over the frosting
  • 11/2 cup white chocolate chips
  • 12 cups confectioner's sugar, sifted
  • 1 milk or cream to thin
  • 11 tsp coconut or vegetable oilSet oven to 350F
  • 1 Whisk together the flours, soda, powder, and salt. Set aside.
  • 1 Cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time, and then the vanilla.
  • 1 Gently mix in the dry ingredients alternately with the buttermilk, beginning and ending with the dry ingredients.
  • 1 Fold in the cranberries and chocolate chips.
  • 1 Turn the batter into a greased standard (81/2 x 4 1/2) loaf pan. I like to line it with a sheet of parchment paper to make it easy to remove the cake after baking. Bake for 55 minutes to an hour until a toothpick inserted in the center comes out without wet batter clinging to it. Don't over bake, check it early. Let the cake cool before you frost it.
  • 1 To make the frosting mix the sugar with enough milk or cream to create a thick spreadable consistency.. Blend in the vanilla. Spread over the top of the cooled cake. Scatter with dried cranberries.
  • 1 Make the chocolate drizzle by melting the chocolate and the oil in a small (clean and dry!) microwave safe bowl. Microwave for 30 seconds and stir to melt. If necessary microwave for another few seconds, but be careful not to over do it.
  • 1 When the chocolate is smooth, take a spoon and drizzle it all over the top of the cake in a criss-cross pattern.



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