White Chocolate Cranberry Bread is like a slice of sunshine wrapped in a cozy sweater! Bright orange zest, sweet-tart cranberries, and creamy white chocolate chips come together in the most cheerful, bakery-worthy loaf, made crazy-easy thanks to a cake mix shortcut. It's sweet, soft, and just fancy enough to impress without a hint of stress!
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What makes this recipe irresistible
This is one of those recipes I make when I want the kitchen to smell amazing and my day to feel instantly better. It's festive without being fussy, sweet without being overly rich, moist, tender, and full of goodies in every slice.
Whether you enjoy it warm from the oven or the next morning with your coffee, it's a total keeper!
White Chocolate Cranberry Quick Bread
Equipment
- 1 9x5" loaf pan
Ingredients
- 15.25 ounce box yellow cake mix
- ¾ cup evaporated + one tablespoon water
- 2 large eggs
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- ¾ cup dried cranberries
- ½ cup white chocolate chips
- ½ cup walnuts or pecans
- For the glaze:
- ½ cup powdered sugar
- 2 tablespoons orange juice adjust for the perfect drizzle consistency
- ¼ teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F. Grease your loaf pan and line it with parchment paper. (This makes it super easy to remove after it's baked.)
- If you're using dried cranberries, soak the cranberries in orange juice, or water for 10 minutes. Drain well before using.
- In a small mixing bowl, toss the white chocolate chips with 1 teaspoon of the dry cake mix. This will prevent them from sinking.
- In a large bowl, combine the cake mix, evaporated milk, eggs, orange zest, and vanilla. Mix until smooth. I used an electric mixer, but you can certainly mix by hand.
- Gently fold in the cranberries, white chocolate chips and nuts.
- Spoon the batter into your prepared pan. Evenly spread the batter. Bake for 45-50 minutes. When a toothpick comes out clean, it's ready!
- Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack.
- For the orange glaze, whisk together powdered sugar, orange juice, and vanilla. Adjust the OJ amount to achieve your desired consistency. Thicker for a bold layer, thinner for a delicate drizzle.
- Once the bread is cool (or mostly cool, impatience is understandable!), drizzle the glaze over the top. Let it set for a few minutes to create that perfect sugary sheen. Enjoy!
Notes
Storage:
- Storage: Store at room temperature in an airtight container for up to 3 days.
- Reheating: Warm slices in the microwave for 10-15 seconds to bring back that just-baked softness.
- Freezing: It will freeze best if not sliced first. Wrap tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge and drizzle with fresh glaze before serving.
Nutrition
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Ingredients
Please refer to the printable recipe card below for the exact measurements for this recipe.
Frequently asked questions (FAQ's)
Absolutely! Just chop them slightly and toss them in a teaspoon of sugar to balance the tartness before folding into the batter.
Yes! Divide the batter into a muffin tin and bake for about 18-22 minutes. Perfect for grab-and-go treats!
You can swap it with regular milk or even half-and-half, though evaporated milk gives the loaf a richer texture and a better crumb.
Deb's top tips
Only zest the bright orange part of the peel, not the white pith underneath, for the best flavor without bitterness.
Related recipes
If you're a fan of cozy, no-fuss baking, you're going to love my other quick bread recipes! Try my Banana Nut Bread for a classic favorite, Peach Quick Bread for a bright, fruity twist, or Pumpkin Bread with Cake Mix when you're craving those warm, spiced flavors. Each one is easy to whip up, perfectly moist, and absolutely delightful with your morning coffee or afternoon tea.
Wrapping it up
This orange cranberry loaf is pure sunshine in slice form, soft, sweet, and just the right touch of tangy. Whether you're baking it for brunch, gifting it to a friend, or sneaking a warm piece for yourself, this recipe is guaranteed to brighten your day.
Don't forget to come back and let me know how this cake turns out for you! I love to hear your feedback.
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