This Better Than Starbucks Cranberry Bliss Bread has all the bells and whistles of the original cranberry bars, but in an irresistible pound cake form. Skip the coffee shop and stay home and bake!
My better than Starbuck’s cranberry bliss bread is one of the best perks of fall!
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.
tvfgi recommends: the perfect loaf pan
I recommend having at least 2 loaf pans in your collection because some recipes are formulated for 2 loaves.
Part of the appeal of the cranberry bliss franchise is that gorgeous top. It just screams holiday! It’s a yummy combination of a creamy white frosting, drizzled white chocolate, and sweet/tart cranberries for a pop of color.
TIP: some white chocolate can be tricky to melt. Adding a teaspoon of vegetable oil to the chocolate before melting can help prevent it from seizing. Go low and slow, whether you melt it in the microwave, or a double boiler on the stove.
Do you love to copy Starbucks recipes as much as I do? Try my other copy cat recipes~
Better than Starbucks Cranberry Bliss Bread
Equipment
- standard 9x5 loaf pan
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
- 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 (9x5) 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.
Very good! It freezes nicely. I added some cardamom and orange zest to my batter for extra yum.