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Cranberry Loaf with White Choc Cream Cheese Drizzle

Cranberry Loaf with White Choc Cream Cheese Drizzle


A delectable cranberry loaf, topped with white choc cream cheese frosting and crowned with extra cranberries – the ultimate Christmas teatime indulgence.

  • Yields: 1 |
  • Difficulty:

  • Prep Time : 20 mins |
  • Cook Time : 60 mins
Categories: Baking, Christmas, Fruit, Teatime
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Cranberry Loaf 

2 C (500 ml) cake wheat flour, sifted
1 tsp (5 ml) salt
1 tsp (5 ml) baking powder
½ C (125 ml) butter, softened
1½ C (375 ml) granulated white sugar
2 Large Nulaid Free Range Eggs, room temperature
1 tsp (5 ml) vanilla extract
½ C (125 ml) sour cream
1½ C (375 ml) frozen cranberries

White Choc Cream Cheese Drizzle

80 g good quality white chocolate, chopped
2 Tbsp (30 ml) cream cheese at room temperature
½ C (125 ml) icing sugar, sifted
1 tsp (5 ml) vanilla extract
1 Tbsp (15 ml) milk

To Garnish

handful of frozen cranberries, defrosted and dried (swap for dried cranberries if preferred)
¼ C (60 ml) icing sugar, for dusting

Cranberry Loaf

Preheat the oven to 180 °C.

Grease a 23 x 13 x 8 cm loaf pan with non-stick cooking spray and line with baking paper.

In a large bowl, whisk together the flour, salt, and baking powder.

In a stand mixer, beat the butter and sugar together until fluffy and light. Add in the eggs and vanilla extract and beat to incorporate. Add the dry ingredients in three batches, mixing on medium speed, and scraping down the sides in between. Add the sour cream and mix to combine. Remove the bowl from the stand mixer and fold in the frozen cranberries.

Pour the batter into the prepared loaf tin and smooth out the top. Add extra cranberries on top of the loaf before baking.

Place into the oven to bake for 60 minutes, or until a skewer inserted in the middle comes out clean. Allow to cool for 15 minutes before turning out onto a cake rack to cool completely.

White Choc Cream Cheese Drizzle

Place the chopped white chocolate in a microwave-proof bowl. Heat for about 30 seconds, then stir. Place back into the microwave and heat in 15-second intervals, mixing after each time. Repeat until the chocolate is fully melted, then allow it to cool to room temperature.

Place the cream cheese in a bowl and soften it by mixing with a spatula, then add the icing sugar in batches, and mix to combine. Add the vanilla and milk and continue to mix. Add the melted white chocolate and mix everything together to form a smooth drizzle. If it’s a little thick, add extra milk, a splash at a time, until it reaches a drizzling consistency. Put into a piping bag, and when you are ready to decorate, snip the pointed end to give a thin stream.

Pipe the white chocolate cream cheese drizzle over the loaf in a crisscross pattern (widthways). Garnish with extra cranberries and, using a sieve, generously dust with icing sugar. Slice and serve.