White Chocolate Cranberry Bread

The pairing of tangy cranberries with sweet white chocolate in this moist bread is a delicious way to get into the holiday spirit! Since this recipe makes two loaves, it is perfect for gift-giving (while still keeping some for yourself to enjoy!). Bake in mini loaf pans to give as gifts for teachers, coaches, neighbors, or anyone else on your Christmas list!

White Chocolate Cranberry Bread
Yield: 2 loaves

Ingredients
2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3 eggs
1 1/3 cups sugar
1 cup sour cream
1/3 cup vegetable oil
1 1/2 tsp vanilla
1 1/2 cups coarsely chopped cranberries, coated with 2 Tbsp flour
1 cup white chocolate chips

Directions
1. Preheat oven to 350°F. Grease and flour two loaf pans. (I use original Crisco shortening in the blue canister.)
2. In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In another large bowl, beat eggs. Add sugar and sour cream; mix well. Add oil and vanilla; mix until combined. Slowly stir in flour mixture. Fold in chopped cranberries (previously coated with 2 Tbsp flour) and white chocolate chips.
4. Divide batter evenly between prepared loaf pans. Smooth surface of the batter. Bake in preheated oven for 40-45 minutes, or until tester inserted in center comes out clean.
5. Cool 10 minutes before removing bread from pans. Cool completely on wire rack.

Recipe adapted from Manila Spoon.