Better than Starbucks Cranberry Bliss Bread

Better than tarbuck's Cranberry Bliss Bread 4
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! ~ theviewfromgreatisland.com

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!

Cranberry Bliss Bread

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.

Better than tarbuck's Cranberry Bliss Bread

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.

Better than Starbucks Cranberry Bliss Bread

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.

Better than tarbuck's Cranberry Bliss Bread 4

Better than Starbucks Cranberry Bliss Bread

Ingredients

    cake
  • 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, 113 grams) 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
    frosting
  • 2 cups confectioner's sugar, sifted
  • 1 tsp vanilla extract
  • milk or cream to thin
    drizzle
  • 1/2 cup white chocolate chips
  • 1 tsp coconut or vegetable oil

Instructions

  1. Set oven to 350F
  2. Whisk together the flours, soda, powder, and salt. Set aside.
  3. Cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time, and then the vanilla.
  4. Gently mix in the dry ingredients alternately with the buttermilk, beginning and ending with the dry ingredients.
  5. Fold in the cranberries and chocolate chips.
  6. 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.
  7. 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.
  8. 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.
  9. 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!

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! #Starbucks #Starbuckscopycat #copycat #quickbread #cranberrybread #poundcake #breakfast #coffeecake #Falldessert

 

Follow your bliss with more from some of my favorite bloggers —

Averie Cooks

Recipe Girl

Gonna Want Seconds

The Girl Who Ate Everything

The Slow Roasted Italian

Crunchy Creamy Sweet

In cookie form from Gimme Some Oven

and a low carb and gluten free version from All Day I Dream About Food

 

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66 Comments

  • Reply
    Jacquie
    October 10, 2018 at 7:02 am

    Fantastic recipe. I perfected the bars a number of years ago. A couple of suggestions, 1. replace some of the water/milk in the frosting with lemon juice 2. Add one tbsp grated orange zest in the batter. Occasionally I added chopped pistachios to the top. The color combo with the cranberries is very holiday festive and the sweet-salty contrast is yummy. I agree, the bars dry out far too quickly, thank you for doing the legwork on this recipe. They are my daughters fave

    • Reply
      Sue
      October 10, 2018 at 8:46 am

      Thanks so much Jacquie ~ I like your tweaks :)

  • Reply
    Lana
    October 9, 2018 at 1:56 pm

    Hi
    Just found this Amazing recipe. I LOVE CRANBERRIES . Can I use all purpose flour instead of white and wheat flour?
    Thanks

    • Reply
      Sue
      October 9, 2018 at 3:05 pm

      Yes, you sure can Lana, hope you love it!

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