"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

White Chocolate-Iced Cranberry Bread Recipe

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This recipe for White Chocolate-Iced Cranberry Bread, by , is from Theresa's Treasury of Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Sunday, June 24, 2007


2 1/4 cups flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped dried cranberries
3/4 cup half-and-half
2 teaspoons grated orange peel
2 eggs
1/2 cup butter, melted
1/4 cup orange juice

1 oz white chocolate chips
1-2 tablespoons half-and-half
1/2 cup powdered sugar

Heat oven to 350.

Grease bottom only of 8 inch loaf pan.

In bowl, combine flour, sugar, baking powder baking soda and salt; mix well. Stir in cranberries.

In bowl, combine 3/4 cup half-and-half, orange peel and eggs; beat well.

Add half-and-half mixture, melted butter and orange juice to flour mixture; stir until moistened. Pour batter into pan.

Bake at 350 for 50-60 minutes. Cool in pan 10 minutes. Cool 1 hour.

In microwave bowl, combine chocolate and 1 tablespoon half-and-half. Microwave on high for 30 seconds; stir until melted.

With wire whisk, beat in powdered sugar until smooth. (If necessary, add additional half-and-half 1/2 teaspoon at a time until desired consistency.)

Spoon and spread icing over cooled loaf.

Number Of Servings:
Number Of Servings:
12 slices
Preparation Time:
Preparation Time:
30 minutes




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