This Better Than Starbucks Cranberry Bliss Bread has all the bells and whistles of the original bars, but in an irresistible pound cake form. Skip the coffee shop and stay home and bake!
I delight in everything about this season, and even though it’s a cliche, I still get a warm rush when Starbuck’s brings out the pumpkin lattes. But I think everyone can agree that while their coffee is pretty fantastic, their baked stuff has taken a nosedive in recent years. There was a time when I was happy to splurge on maple oat nut scones and pumpkin breads, but not anymore. Now I grab my coffee solo, because I know I’ve got an even better treat waiting for me at home.
The base of this ‘bread’ is a rich buttery cake made with part whole wheat flour and studded with dried cranberries and white chocolate chips. The thick vanilla frosting is covered with more cranberries, and then the whole thing is drizzled with white chocolate. It’s fun, festive, and way better than the dried out squares in the case.
Part of the appeal of the cranberry bliss franchise is that gorgeous top. It just screams holiday!
TIP: White chocolate can be difficult to melt. Adding a teaspoon of vegetable oil to the chocolate before melting can help.
Ingredients
- 1 cup flour
- 1/2 cup whole wheat flour
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1 stick (1/2 cup) unsalted butter, room temperature
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1/2 cup dried cranberries, plus a handful more for scattering over the frosting
- 1/2 cup white chocolate chips
- 2 cups confectioner's sugar, sifted
- 1 tsp vanilla extract
- milk or cream to thin
- 1/2 cup white chocolate chips
- 1 tsp coconut or vegetable oil
Instructions
- Set oven to 350F
- Whisk together the flours, soda, powder, and salt. Set aside.
- Cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time, and then the vanilla.
- Gently mix in the dry ingredients alternately with the buttermilk, beginning and ending with the dry ingredients.
- Fold in the cranberries and chocolate chips.
- Turn the batter into a greased standard (81/2 x 4 1/2) loaf pan. I like to line it with a sheet of parchment paper to make it easy to remove the cake after baking. Bake for 55 minutes to an hour until a toothpick inserted in the center comes out without wet batter clinging to it. Don't over bake, check it early. Let the cake cool before you frost it.
- To make the frosting mix the sugar with enough milk or cream to create a thick spreadable consistency.. Blend in the vanilla. Spread over the top of the cooled cake. Scatter with dried cranberries.
- Make the chocolate drizzle by melting the chocolate and the oil in a small (clean and dry!) microwave safe bowl. Microwave for 30 seconds and stir to melt. If necessary microwave for another few seconds, but be careful not to over do it.
- When the chocolate is smooth, take a spoon and drizzle it all over the top of the cake in a criss-cross pattern.
Don’t forget to pin this amazing Cranberry Bliss Bread!
Follow your bliss with more from some of my favorite bloggers —
In cookie form from Gimme Some Oven
and a low carb and gluten free version from All Day I Dream About Food
44 Comments
Imraan
February 19, 2017 at 4:14 amWhen I first looked that the Cranberry bliss Bread picture I thought this will take some time to bake but after reading your recipe it seems so easy to make ! I will surely be trying this very soon! Thanks for the great recipe!
Sue
February 19, 2017 at 5:22 amLet me know what you think Imraan :)
Alyssa
December 29, 2016 at 3:02 amDelicious recipe!!! I had fresh cranberries that I needed to use up, and the bread turned out the ideal combo of sweet and tart.
Courtney
December 1, 2016 at 9:46 amI wasn’t wondering if I could just use regular flour instead of whole wheat flour because I have a gluten allergy?
Sue
December 1, 2016 at 10:33 amYes, that should be fine, Courtney. I bet you could use a good gluten free flour blend as well.
Joan
December 11, 2016 at 5:22 pmI just made these today and I used GF flour. I also made them in a tiny loaf mold from Demarle. They turned out perfect at 25 minutes, the flour was not an issue.
Sue
December 11, 2016 at 5:53 pmGreat to know, thanks Joan!
kavi
September 29, 2016 at 4:02 amyummy… i think it will be very tasty they have used cranberries & white chocolate chips those who love choclates they definetly love it cranberries it will be very tasty with this too combination
Sue
September 29, 2016 at 7:21 amSounds wonderful!
nina
September 29, 2016 at 3:14 amThanks for sharing the recipe with us so that we can learn it easily :)
Phyllis
September 17, 2016 at 6:24 pmHave this in the oven right now .Cannot wait to taste it,looks yummy.
Donna Elick
November 3, 2015 at 8:44 pmOh my heavens. This looks amazing. I am totally making this over the weekend. I can’t wait to try it.
Diane
November 2, 2015 at 9:13 pmThis looks wonderful! This may be a dumb question, but are the cranberries just dried cranberries or are they SWEETENED dried cranberries? Thanks
Sue
November 3, 2015 at 6:25 amI believe I used standard sweetened dried cranberries, Diane, but I’m sure either would work. I think in general most dried cranberries are sweetened because the fruit is so tart.
Allizon
September 18, 2015 at 8:36 amHow much does this recipe yield?
Sue
September 18, 2015 at 11:32 amOne loaf, Allizon.
Laura@Baking in Pyjamas
September 2, 2015 at 2:02 pmI just had my first Pumpkin Spice Latte today and can’t wait for the rest of the Autumn bakes to hit the shelves. I’ve never seen Cranberry Bliss Bars in the Starbucks here in the UK but after seeing this I’m dying to try your version. It certainly looks like bliss indeed!
Sue
September 2, 2015 at 2:19 pm:) Thanks Laura – I haven’t had my first Pumpkin Spice Latte, I guess I better get with the program! Thanks for stopping by.
Jennifer
December 16, 2014 at 7:47 amThese look really yummy! Have you ever tried making this in mini loaf pans to give as gifts? I’m thinking a full size pan might be too much. Think it would still work but maybe just cook for less time?
Karen
December 16, 2014 at 6:31 pmI would love to make these in mini pans too. I’ve put other bread recipes in mini pans and I usually just check them around 25 minutes or so. I think this would work with this recipe.
Sue
December 16, 2014 at 6:43 pmI’m sure it would, it’s only that baking time that can screw things up. This would make great gifts in mini tins!
50 Best Christmas Breakfast Recipes | ZetWet Blog
December 6, 2014 at 6:47 am[…] Better than Starbucks Cranberry Bliss Bread […]
Gail
December 13, 2014 at 5:30 pmI made this bread today and it has great flavor, however, all of my vanilla chips and cranberries sank to the bottom of the bread. When I tried to remove the loaf from the pan, the entire bottom stayed in the pan! Any idea what I did wrong or what I should do differently? I followed the recipe without any modifications.
Sue
December 13, 2014 at 5:55 pmHmm, my batter was pretty thick, and I didn’t have that problem, was your batter on the thin side? That could be a measurement problem. The whole wheat flour tends to make a thicker batter, too, so if you used all white flour, that could be it. Sometimes recipes say to mix the add-ins with the flour first, and that can help keep them suspended. Hope this helps!
Ryann
November 25, 2014 at 7:21 amThese look delicious! I’ve been looking for a recipe to make for Christmas gifts, definitely trying this recipe! Question, what size loaf pan did you use? Thanks!!
Sue
November 25, 2014 at 7:32 amGreat question, I just updated the recipe to say a standard loaf pan, about 8 1/2 x 4 1/2. Good luck with it Ryann!
Ryann
November 28, 2014 at 5:31 pmThanks for the reply, looking forward to gobbling up this bread, oh and of course making christmas gifts ;-)
Christina
November 15, 2014 at 12:47 pmWow! I am SO making this bread! I can almost taste it just by looking at it…cannot wait! Thanks for the recipe, Sue!
Melynda@OurSundayCafe
November 15, 2014 at 7:37 amI love Cranberry Bliss anything! I have pinned this for later. Thank you.
Caroline
October 17, 2014 at 7:56 amWow…this could not be more beautiful! I love that gorgeous top! I need a slice right now!
Foodiewife
October 12, 2014 at 10:06 amI’ve had a starbucks gift card in my wallet, for months, that I haven’t used. Funny, but I rarely go there. So, I’ve never tried any of their baked goods. I’ve seen these bars, and have been tempted. Your version is gorgeous! I’d love to have this with my own coffee, from home!
cheri
October 2, 2014 at 2:12 pmHi Sue, Just had a pumpkin latte today as a matter of fact, always signals fall. Love, love this cranberry bread. Looks gorgeous!
Kiran+@+KiranTarun.com
October 2, 2014 at 12:01 pmThe baked goods at Starbucks does look tempting but these looks so delicious!! Yum :)
Laura+(Tutti+Dolci)
October 1, 2014 at 12:42 pmSo gorgeous, love the drizzle and cranberry topping!
Abbe@This+is+How+I+Cook
September 30, 2014 at 8:25 pmThis looks so good. I admit I’ve heard about the Starbucks version and I did use to love those maple scones, but this looks like way better. I mean, REALLY WAY BETTER!
Kitchen+Belleicious
September 30, 2014 at 7:22 pmbetter? I totally see it and believe it! It looks and sounds 10 times better and that is one of my favorite breads from starbucks too!
Amanda
September 30, 2014 at 4:48 pmI love everything about this bread!
La Cuisine Helene
September 30, 2014 at 1:34 pmI really have to bake this bread, it looks so yum. I always look at it when I go to Starbucks but I never tried it.
Susan
September 30, 2014 at 10:02 amAs much as I prefer unadorned sweet breads, this is so gorgeously delicious I would love to try it! You’re right, it does scream “Holiday”.
Monique
September 29, 2014 at 4:13 pmHi Sue..I/ve made the bars but never the bread nor the cookies..everything everywhere looks terrific.. a few links don’t work but if you Google the name of the blog and the recipe..it does..(Ex..Gimme some oven)..
Thanks everyone!
Averie @ Averie Cooks
September 29, 2014 at 2:11 pmThanks for the shoutout, Sue! That is so nice of you! :)
Wow, your bread. Just wow. I totally want this! I’ve made Cran Bliss Bars, and Cookies, and was just yesterday on a long run thinking well what else could I do with that…and voila, bread! But now I won’t make it because you beat me to it, but seriously, looks amazing!
Liz+@+Floating+Kitchen
September 29, 2014 at 1:45 pmFestive indeed! I’m loving this thick white chocolate topping. YUM!
Luci {Luci's Morsels}
September 29, 2014 at 11:54 amThese look stunning! And these are my sister’s favorite. I’m debating between sharing the recipe with her or making them for her and then winning best sister of the year award!! And yes – I completely agree with the Starbucks nosedive. They went with La Boulange and now the morsels look like pre-formed options that are high in calories and fat -with little character. The seasonal cookies are super cute, but I still never buy them. Ok – Starbucks rant over (until it comes up in conversation again)!
Luci’s Morsels – fashion. food. frivolity.
Catherine
September 29, 2014 at 10:52 amDear Sue, I agree; the baked goods at Starbucks is expensive and really not all that much to write home about.
Homemade is the best and so much easier on the wallet.
This looks absolutely delicious!!! Blessings dear. Catherine