This Cranberry White Chocolate Sweet Bread is everything you want in a homemade loaf: soft and fluffy on the inside, lightly golden on the outside, dotted with tart cranberries, and finished with rich, creamy melted white chocolate. It’s perfect for breakfast, brunch, dessert, or even as a holiday treat. The balance between sweet and tangy flavors makes every slice unforgettable.
Below is a complete, detailed recipe designed to give you bakery-style results at home.
Ingredients
For the Bread Dough
- 3 cups all-purpose flour
- 2 ¼ teaspoons instant yeast (1 packet)
- ½ cup granulated sugar
- ½ teaspoon salt
- ¾ cup warm milk (not hot)
- 2 large eggs (room temperature)
- ⅓ cup unsalted butter, melted
- 1 teaspoon vanilla extract
For the Filling
- 1 cup dried cranberries
- ¾ cup white chocolate chunks or chips
- 1 tablespoon flour (to coat cranberries)
For the Topping
- ½ cup white chocolate chunks
- 2 tablespoons heavy cream or milk
Preparing the Dough
In a large mixing bowl, combine the warm milk and sugar. Add the yeast and let it sit for 5–7 minutes until foamy. This step activates the yeast and ensures a light, fluffy bread.
Add the eggs, melted butter, and vanilla extract. Mix well until fully combined.
Gradually add the flour and salt, mixing until a soft dough forms. The dough should be slightly sticky but manageable.
Kneading the Dough
Transfer the dough to a lightly floured surface. Knead for 8–10 minutes until smooth, elastic, and soft. If the dough is too sticky, sprinkle a small amount of flour as needed.
Form the dough into a ball and place it in a lightly greased bowl. Cover with a clean towel or plastic wrap.
Let the dough rise in a warm place for 1 to 1½ hours, or until doubled in size.
Preparing the Cranberry Filling
In a bowl, toss the dried cranberries with 1 tablespoon of flour. This prevents them from sinking during baking.
Set aside the white chocolate chunks.
Shaping the Bread
Once the dough has risen, gently punch it down to release excess air.
Roll the dough into a rectangle (about 9×14 inches). Evenly sprinkle the cranberries and white chocolate over the surface.
Carefully roll the dough into a tight log, starting from the short side. Pinch the seam to seal.
Place the rolled dough seam-side down into a greased loaf pan.
Cover and let rise again for 30–45 minutes, until puffy.
Baking the Bread
Preheat your oven to 350°F (175°C).
Bake the loaf for 35–40 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
If the top browns too quickly, loosely cover with foil during the last 10 minutes.
Remove from oven and let cool in the pan for 10 minutes before transferring to a wire rack.
Adding the White Chocolate Topping
In a small saucepan or microwave-safe bowl, heat the white chocolate with heavy cream until melted and smooth.
Drizzle generously over the warm bread, allowing it to melt slightly into the surface for that rich, glossy finish.
Serving Suggestions
This bread is incredibly versatile:
- Serve warm with coffee or tea ☕
- Enjoy as a breakfast loaf or afternoon snack
- Slice and toast lightly with butter
- Pair with fresh berries for dessert
Texture & Flavor Notes
- Soft crumb: Thanks to milk, eggs, and butter
- Sweet-tart balance: Cranberries cut through the sweetness
- Creamy richness: White chocolate melts into every bite
Tips for Perfect Results
- Use room-temperature eggs for better dough texture
- Do not overheat the milk (it can kill the yeast)
- Coat cranberries with flour to prevent sinking
- Let the bread cool slightly before slicing for clean cuts
Variations You’ll Love
- Orange Cranberry Bread: Add 1 tablespoon orange zest
- Nutty Version: Add chopped walnuts or almonds
- Dark Chocolate Twist: Replace white chocolate with dark
- Glazed Finish: Add powdered sugar glaze for extra sweetness
Storage Instructions
- Store at room temperature in an airtight container for 2–3 days
- Refrigerate up to 5 days
- Freeze slices individually for up to 2 months
Why This Recipe Works
The enriched dough creates a tender structure, while the cranberries add bursts of flavor and the white chocolate provides luxurious sweetness. The double rise ensures a light, bakery-style loaf that stays moist and fluffy.
Final Thoughts
This Cranberry White Chocolate Sweet Bread is more than just a recipe—it’s a show-stopping loaf that looks beautiful, tastes incredible, and fills your kitchen with the most comforting aroma. Whether you’re baking for family, guests, or yourself, this bread is guaranteed to impress.
If you want more recipes like this, just tell me which image you’d like next 🍞✨