The delightful combination of tart cranberries and sweet white chocolate makes this tea bread truly irresistible. Each bite offers a perfect balance of flavors, with the juicy bursts of cranberries complementing the creamy richness of the white chocolate.
Ingredients:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup milk
- 1 cup fresh or dried cranberries
- 1 cup white chocolate chips
Instructions:
- Preheat Oven: Preheat your oven to 350Β°F (175Β°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the sour cream and milk. Begin and end with the dry ingredients, mixing just until incorporated.
- Add Cranberries and Chocolate: Fold in the cranberries and white chocolate chips until evenly distributed throughout the batter.
- Bake: Pour the batter into the prepared loaf pan. Smooth the top with a spatula. Bake for 60-70 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Cool: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Serve: Slice and serve with tea, coffee, or as a delightful snack.
