White Chocolate Cranberry Bread

This delicious White Chocolate Cranberry Bread has the best crunchy pecan streusel topping! It's a perfect recipe for fall and the holidays.

📝 Ingredients

• 1 1/2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup light brown sugar
• 4 ounces white chocolate, melted
• 1/2 cup canola or vegetable oil
• 6 oz plain Greek yogurt
• 2 teaspoons vanilla extract
• 2 eggs
• 1 cup cranberries (fresh or thawed)
• 1/2 cup toasted pecans, finely chopped
• 1/2 cup brown sugar
• 1/4 cup butter, melted
• 2 tablespoons flour
• 1/2 teaspoon salt
• 4 oz white chocolate, melted

👨‍🍳 Instructions

1. 1Preheat oven to 350°F. Line a large loaf pan with parchment paper. Set aside.
2. 2In a medium bowl, mix together dry ingredients (flour, baking powder, and salt).
3. 3In a standing mixer, mix together the brown sugar, white chocolate, vegetable oil, Greek yogurt, vanilla extract, and eggs. Incorporate the dry ingredients into the wet, mixing until just combined.
4. 4Gently fold the cranberries into the batter. Pour batter into prepared loaf pan and set aside.
5. 5Mix together the streusel ingredients until fully combined. Using your hands, sprinkle the streusel evenly over the loaf, covering it entirely with streusel.
6. 6Bake the loaf for 45 minutes or until a knife comes out clean when inserted into the center of the loaf. If your streusel begins to get golden before the first 30 minutes of cooking, gently cover the top of the loaf with tin foil. This will prevent excess browning.
7. 7Cool for 10 minutes, then drizzle with melted white chocolate. Cut into pieces and serve!*