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White Chocolate Cranberry Bread

INGREDIENTS 

  • 280g plain flour 
  • 1 ½ tsp of baking powder 
  • 1 tsp bicarbonate of soda 
  • ¼ tsp salt 
  • 115 g thick yoghurt (or dairy free version) 
  • 2 tbsp oil 
  • 155g caster sugar 
  • 120 mL milk of choice 
  • 1 tsp vanilla 
  • 100g cranberries
  • 140g white chocolate, chopped

METHOD 

  1. Preheat the oven to 180 C and line a loaf tin. Soak the cranberries in enough boiling water to cover them. 
  2. In a medium bowl, mix the yoghurt, oil and sugar together until it’s fully combined before adding in the milk and vanilla. Mix this well. 
  3. Sift the flour, baking powder, bicarbonate of soda and salt into the same bowl and gently fold it into the wet ingredients using a spatula until just combined. The batter should be thick. 
  4. Finally, drain the cranberries and fold them into the batter along with almost all of the white chocolate (save some to sprinkle on top) 
  5. Pour the batter into a lined loaf tin, sprinkle with the remaining white chocolate and bake in the oven for 40 minutes. Cover the loaf with foil and bake for a further 5 minutes before removing from the oven. Make sure a toothpick comes out clean. 
  6. Leave to cool before slicing. 

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