Ingredients

• Dry: 2 cups (250 g) all-purpose flour, 1½ tsp baking powder, ½ tsp salt
• Wet: ½ cup (115 g) unsalted butter, softened; 1 cup (200 g) granulated sugar; 2 large eggs; 1 tsp vanilla extract; ½ cup (120 ml) milk
• 1½ cups fresh or frozen cranberries (if frozen, do not thaw)
• ½ cup white chocolate chips

For the glaze

• 1 cup (120 g) powdered sugar, sifted
• 2–3 tbsp milk or cream (adjust to desired thickness)
• 2 tbsp melted white chocolate (optional) and a few extra cranberries for topping

Instructions

1. Preheat & prepare pan: Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or grease and flour it.
2. Dry mix: Whisk together flour, baking powder and salt in a medium bowl. Set aside.
3. Cream butter & sugar: In a large bowl, cream the softened butter and sugar until light and fluffy (about 2–3 minutes). Add eggs one at a time, beating well after each. Mix in vanilla.
4. Combine: Add half the dry mix to the butter mixture, then half the milk, mixing gently. Add the remaining dry mix, then the remaining milk, mixing just until combined. Do not overmix.
5. Fold in mix-ins: Fold in cranberries and white chocolate chips, tossing them in a tablespoon of flour first if you want to prevent sinking. Fold gently until evenly distributed.
6. Bake: Pour batter into prepared pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). If the top browns too quickly, tent with foil after ~35 minutes.
7. Cool: Let the loaf cool in the pan for 10–15 minutes, then lift out using the parchment and cool completely on a wire rack before glazing.
8. Make glaze & finish: Whisk powdered sugar with 2 tbsp milk; add more milk a little at a time until you reach a pourable glaze. Stir in melted white chocolate if using. Drizzle over the cooled loaf and scatter a few extra cranberries and white chocolate shavings on top.

Tips & Variations

• For extra citrus brightness add 1 tbsp lemon or orange zest to the batter.
• To prevent cranberries from sinking, toss them with 1–2 tbsp flour before folding into batter.
• If using frozen cranberries, add them directly from frozen to avoid bleeding too much color into the batter.
• Store the loaf covered at room temperature for 2 days, or refrigerate up to 5 days (bring to room temp before serving).