"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Cranberry White Chocolate Teabread Recipe

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This recipe for Cranberry White Chocolate Teabread, by , is from The Rushton Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Leigh Rushton
Added: Saturday, September 8, 2007



1 c. fresh or frozen cranberries, chopped
2 Tbs. plus 1/2 c. granulated sugar, divided
2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
3/4 c. milk, at room temperature
1/3 c. unsalted butter, melted and cooled
1 large egg (at room temp) lightly beaten
1 1/2 tsp. vanilla extract
6 oz. white chocolate, cut into 1/2 inch pieces

Preheat oven to 350. Butter an 8 1/2 x 4 1/2 x
2 3/4 inch loaf pan.
In a small bowl, stir together cranberries & 2
tablespoons of the sugar. In a large bowl stir
together flour, remaining 1/2 cup of sugar,
baking powder, and salt. In another bowl, stir
together milk, butter, egg, and vanilla until
Make a well in center of flour mixture; add milk
mixture and stir just to combine. Stir in
cranberry mixture and white chocolate.
Scrape batter into prepared pan and spread
evenly. Bake for 60 to 70 minutes, or until a
cake tester inserted in center of bread comes
out clean.
Remove pan to wire rack. Cool for 10 minutes
before removing bread from pan; finish
cooling on rack. Store completely cooled
bread in an airtight container in refrigerator.
Allow bread to reach room temp before

If you use salted butter, omit the salt.

Number Of Servings:
Number Of Servings:
1 loaf; 10 to 14 slices
Personal Notes:
Personal Notes:
My niece, Leigh, was a co-owner of a co-op
bakery in Eugene, Oregon for many years. She
is an experienced and an accomplished
Nell Rushton McGilberry




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