Better than Starbucks Cranberry Bliss Bread

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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! ~

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

Do you love to copy Starbucks as much as I do?  Try my other copy cat recipes~

Better than Starbucks Cranberry Bliss Bread
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Better than Starbucks Cranberry Bliss Bread


  • 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
  • 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


  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!

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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  • Reply
    December 9, 2018 at 1:58 pm

    Third time’s the charm. Made two at a time last night. One was perfect the other didn’t cook all the way through…I swear the toothpick came out clean! :-)
    Re-made one but the outside was overdone to get the inside done. Made it one more time this morning…perfect!

    • Reply
      December 9, 2018 at 3:59 pm

      You’re so sweet to come back and let us know, and I’m so glad you persevered! I often have that trouble with toothpicks, I sometimes have to jab something multiple times to be sure :)

  • Reply
    36 SCRUMPTIOUS HOLIDAY BREAD RECIPES – The Lifestyle Hacks | Food Recipes, Fitness, & DIY
    December 4, 2018 at 4:54 pm

    […] From: TheViewFromGreatIslands […]

  • Reply
    December 4, 2018 at 11:04 am

    So, I’m making this now!! But mine started bringing on the top writhin 20min!! Why would that happen?! I did everything in the recipe and it’s set to 350. :(

    • Reply
      December 4, 2018 at 12:16 pm

      Ovens are often way off in temperature, Tammara, is it possible yours is calibrated too high?

  • Reply
    December 2, 2018 at 11:26 am

    Looks wonderful, and will make later today…. but I wonder if you’ve ever tried adding pecans? Would it change the baking, etc? It sounds like a wonderful addition to me. Perhaps I’ll try one loaf with and one without.

    • Reply
      December 2, 2018 at 11:45 am

      I haven’t added pecans, but you could certainly do that, and it wouldn’t change the recipe baking time.

  • Reply
    November 26, 2018 at 10:41 am

    wanna make the cranberry bread. do not want to buy whole wheat flour, nor ever use it in my recipies. can i make this with just ap white? it really looks delicious. thanks.

    • Reply
      November 27, 2018 at 7:39 pm

      Yes, it will work fine with white flour, no need to get special flour for this.

  • Reply
    Mary Vaccaro
    November 12, 2018 at 5:31 am

    My daughter-in-law has an egg allergy. Do you think I could substitute 2 med. bananas instead of eggs.

    • Reply
      November 12, 2018 at 5:41 am

      It’s worth a try, I haven’t experimented with egg substitutes in this recipe, so I can’t say for sure.

  • Reply
    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
      October 10, 2018 at 8:46 am

      Thanks so much Jacquie ~ I like your tweaks :)

  • Reply
    October 9, 2018 at 1:56 pm

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

    • Reply
      October 9, 2018 at 3:05 pm

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

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