Ingredients

For the loaf batter

  • 1 cup (225 g) unsalted butter, softened
  • 1½ cups (300 g) granulated sugar
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon orange zest — highly recommended
  • ½ cup (120 g) sour cream or full-fat Greek yogurt
  • 2½ cups (315 g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup (120 ml) milk
  • 1½ cups (150–170 g) fresh or frozen cranberries
  • Âľ cup (130 g) white chocolate chips
  • 2 tablespoons flour, for coating the cranberries

Optional orange glaze

  • 1 cup (120 g) powdered sugar
  • 2–3 tablespoons fresh orange juice
  • ½ teaspoon vanilla extract

👩‍🍳 Instructions

1. Prepare the pans

Preheat your oven to 350°F (175°C).

Lightly grease 4 small disposable aluminum loaf pans. If your pans are around 8 Ă— 3½ inches, this recipe should work well.

Place the pans on a baking sheet so they’re easier to move in and out of the oven.

2. Prepare the cranberries

If using fresh cranberries, rinse and dry them well.

If using frozen cranberries, don’t thaw them.

Toss the cranberries with 2 tablespoons of flour. This helps keep them distributed throughout the loaf rather than all sinking to the bottom.

3. Cream the butter and sugar

Beat the softened butter and sugar together for about 3–4 minutes, until very light and fluffy.

This step is important for getting a soft, cake-like texture.

4. Add the eggs

Beat in the eggs one at a time, mixing well after each addition.

Add the vanilla and orange zest.

The mixture may look slightly curdled at this point—that’s okay.

5. Add the sour cream

Mix in the sour cream or Greek yogurt until smooth.

6. Mix the dry ingredients

In another bowl, whisk together:

  • Flour
  • Baking powder
  • Salt

7. Combine

Add about â…“ of the flour mixture to the butter mixture and mix gently.

Add about half of the milk.

Repeat:

flour → milk → flour

Finish with the remaining flour.

Don’t overmix. Stop as soon as you no longer see dry flour.

The batter should be very thick, similar to what you see in your photograph.

8. Add cranberries and chocolate

Fold in the floured cranberries and white chocolate chips with a spatula.

Don’t beat them into the batter.

9. Fill the loaf pans

Divide the batter evenly among the four pans.

Fill each pan approximately â…” to Âľ full. Smooth the tops with a spatula.

You can press a few additional cranberries and white chocolate chips onto the surface for the appearance in your photo.

10. Bake

Bake at 350°F (175°C).

For smaller mini loaf pans, start checking around 30–35 minutes.

For larger loaf pans, it may take 45–55 minutes.

They’re done when:

  • The top is golden brown.
  • A toothpick inserted into the center comes out clean or with a few moist crumbs.
  • The center springs back lightly when touched.

If the top is browning too quickly, loosely cover it with aluminum foil for the last 10–15 minutes.

11. Cool

Let the loaves cool in their pans for 15–20 minutes.

Then allow them to cool completely before glazing.

🍊 Orange Glaze

Whisk together:

  • 1 cup powdered sugar
  • 2 tablespoons orange juice
  • ½ teaspoon vanilla

Add another teaspoon of orange juice at a time until you get a thick but pourable glaze.

Drizzle over the completely cooled loaves.

For an even more decadent version, sprinkle finely chopped white chocolate over the glaze.