Ingredients:
For the Bread:
2 cups (250g) all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup (150g) granulated sugar
1 tbsp orange zest (from 1 large orange)
½ cup (120ml) fresh orange juice
½ cup (120ml) buttermilk (or milk with 1 tsp vinegar)
½ cup (115g) unsalted butter, melted
2 large eggs
1 tsp vanilla extract
1 ½ cups (180g) fresh or frozen cranberries (chopped if large)
½ cup (60g) chopped nuts (walnuts or pecans, optional)
For the White Chocolate Drizzle:
½ cup (85g) white chocolate chips or chopped white chocolate
1 tsp coconut oil or heavy cream (for a smooth drizzle)
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Instructions:
1. Prepare the Batter:
1. Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper.
2. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
3. In another bowl, mix sugar and orange zest together to release the oils (this enhances the citrus flavor).
4. Add orange juice, buttermilk, melted butter, eggs, and vanilla to the sugar mixture. Whisk until smooth.
5. Gradually fold the wet ingredients into the dry ingredients. Mix gently—do not overmix.
6. Fold in the cranberries and nuts (if using).
2. Bake:
1. Pour the batter into the prepared loaf pan. Smooth the top.
2. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
3. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
3. Prepare the White Chocolate Drizzle:
1. Melt white chocolate and coconut oil (or cream) in a microwave-safe bowl in 20-second intervals, stirring between each.
2. Once smooth, drizzle over the cooled bread using a spoon or piping bag.
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Serving & Storage:
Let the drizzle set before slicing.
Store in an airtight container at room temperature for 2–3 days or refrigerate for up to a week.
Freezes well (without the drizzle) for up to 3 months.
Would you like to add any special spices like cinnamon or nutmeg for extra warmth?
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