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SWEET BREAD - Cranberry-White Chocolate-Pecan Bread
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| White Chocolate Cranberry Bread Ingredients | |
| 6 ounces | white chocolate, finely chopped |
| 2 & 1/4 cups all purpose flour | |
| 1/2 teaspoon | sea salt |
| 1/4 teaspoon | baking soda |
| 3/4 cup | granulated sugar |
| 1 stick | unsalted butter |
| 3 large | eggs, at room temperature |
| 1/2 cup | vanilla yogurt |
| Zest of 1 | orange |
| 1/4 cup | fresh orange juice |
| 2 teaspoons | vanilla extract |
| 1 cup | fresh whole cranberries |
| 1 cup | toasted pecans, chopped |
| 1 cup | white chocolate chips |
Instructions
Preheat the oven to 350F.
Lightly butter and flour a 9x5 loaf pan.
Melt the chopped white chocolate, I used a bowl placed over barely simmering water, set aside to cool-giving it a few stirs- while continuing with the recipe.
In a medium bowl whisk together the flour, salt and baking soda, set aside.
In the bowl of a stand mixer beat together the butter and sugar until light and fluffy, a few minutes.
Beat the eggs in one at a time, scrape down the sides of bowl as needed.
Beat in the yogurt, followed by the cooled white chocolate, orange zest and juice and vanilla.
Turn the mixer to low speed and add the flour mixture.
Stir in the whole cranberries, pecans and white chocolate chips.
Spread the batter evenly into the prepared pan.
Bake until skewer inserted in bread comes out clean, about 70-75 minutes.
Cool on a metal rack for about 10 minutes.
Remove bread from the pan and cool completely before slicing.
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