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Slices of white chocolate cranberry bread showing the tender crumb with dried cranberries, white chocolate chips, and walnuts, arranged beside the glazed loaf.
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White Chocolate Cranberry Quick Bread

Moist and flavorful, this quickbread blends pantry staples with a pop of citrus and just the right amount of indulgence!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Cooling time 15 minutes
Total Time 1 hour 15 minutes
Servings 12 slices
Calories 282kcal
Author Deb Clark

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.
    A spoonful of flour being sprinkled over white chocolate chips in a small bowl, with a jar of orange juice and dried cranberries soaking in OJ nearby.
  • 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.
    Milk being poured into a mixing bowl filled with flour, eggs, orange zest, vanilla, and sugar while ingredients like walnuts and white chocolate chips sit around the bowl.
  • Gently fold in the cranberries, white chocolate chips and nuts.
    A bowl of batter with white chocolate chips, chopped walnuts, and dried cranberries on top, ready to be folded together for cranberry orange bread.
  • 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!
    Thick quick-bread batter being spooned into a greased glass loaf pan, with dried cranberries, white chocolate chips, and walnuts scattered nearby.
  • 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.
    Orange juice being poured into a bowl of powdered sugar to make glaze, with a baked loaf, vanilla extract, and fresh oranges in the background.
  • 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!
    A spoon drizzling glaze over a freshly baked cranberry bread loaf resting on a cooling rack.

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

Calories: 282kcal | Carbohydrates: 48g | Protein: 5g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 33mg | Sodium: 297mg | Potassium: 129mg | Fiber: 1g | Sugar: 32g | Vitamin A: 88IU | Vitamin C: 3mg | Calcium: 143mg | Iron: 1mg
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