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Streusel Topped White Chocolate Cranberry Bread

Streusel-Topped Cranberry White Chocolate Bread

Yield: 12 Slices (one 9X5-inch loaf)
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

Ingredients

Bread:

  • 2 cups (284 g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups (170 g) fresh cranberries, lightly chopped
  • 1 cup (212 g) lightly packed brown sugar
  • ⅓ cup light olive oil, melted coconut, avocado, or vegetable
  • 4 ounces (113 g) white chocolate, melted (see note)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup (227 g) sour cream

Streusel:

  • ¼ cup (36 g) all-purpose flour
  • 2 tablespoons light brown sugar
  • ¼ cup (85 g) finely chopped pecans
  • 3 tablespoons cold butter, cut into small pieces

Instructions 

  • Preheat the oven to 350 degrees F. Lightly grease a 9X5-inch loaf pan and line the bottom with parchment paper to fit.
  • In a large bowl, whisk together the flour, baking powder, baking soda and salt. Toss the chopped cranberries with the dry ingredients.
  • In a medium bowl, whisk together the brown sugar, oil, white chocolate, egg, vanilla and sour cream until smooth.
  • Add the wet ingredients to the dry and mix just until combined.
  • Pour the batter and spread evenly in the prepared baking pan.
  • For the streusel, whisk together the flour, brown sugar and pecans. Add the butter pieces and using your fingers or two knives, a pastry blender or a fork, crumble the mixture together until pea-sized crumbs form.
  • Sprinkle the streusel evenly over the bread batter and bake for 55-60 minutes. Cool for a few minutes in the pan before carefully turning out onto a cooling rack to cool completely.

Notes

For the White Chocolate: since it's melted, I highly encourage using white bar chocolate (not almond bark, real chocolate) and not chocolate chips. White chocolate chips tend to seize up instead of melting.