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
Loaf pans can be surprisingly tricky to work with because they come in all kinds of sizes and most recipes aren’t specific about the dimensions. This is the classic 1 1/4 pound, 9×5 loaf pan that is your best bet for most recipes. USA pans are my favorite because they’re sturdy, and made here in the US.
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
- standard 9x5 loaf pan
- 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
- 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.
Questions and Reviews
i found this recipe last year and have been making it ever since! My customers love it! Thanks for the recipe! ~Patricia & John from Cupcakes on 8th!
I wish I could visit your bakery ~ someday!
What’s the best way to store this bread and how long will it keep? Thanks!
Best is on the counter, covered with foil, and it will keep a few days, unsliced.
How long would you bake for three mini loaves?
I’d check in on them after 20-25 minutes.
Can I make this recipe in muffin form? At what temperature? Some muffins bake st 375, and some at 400. Thank you
I haven’t tried this as muffins, so I can’t say for sure Geneine, but I’d probably go for 350F.
I would like to know if this bread can be made with rregular flour and fresh cranberries?
I think that would be good, but I haven’t tried so I can’t say for sure. The flour substitution shouldn’t be a problem at all, but not sure what the fresh cranberries will do to the cake, worth a try though!
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!
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 🙂
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. 🙁
Ovens are often way off in temperature, Tammara, is it possible yours is calibrated too high?
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.
I haven’t added pecans, but you could certainly do that, and it wouldn’t change the recipe baking time.
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.
Yes, it will work fine with white flour, no need to get special flour for this.
My daughter-in-law has an egg allergy. Do you think I could substitute 2 med. bananas instead of eggs.
It’s worth a try, I haven’t experimented with egg substitutes in this recipe, so I can’t say for sure.