Double Chocolate Cranberry Bread

Ingredients:

3/4 c. Cranberry Naturals Classic Cranberry

3/4 c. dried cranberries, chopped

2 c. flour

1/2 tsp. salt

1 tsp. baking powder

1/4 tsp. baking soda

1/2 c. cocoa powder

3/4 c. butter, softened

1 c. sugar

3 eggs

1/2 c. buttermilk

1 tsp. vanilla

1/2 c. white chocolate chips

Glaze (optional):

1 1/4 c. powdered sugar

3 T. cranberry juice (or as needed)

Directions:

Heat 3/4 c. cranberry juice. Remove from heat & soak dried cranberries for 15 minutes.

Meanwhile, preheat oven to 350 degrees.

Mix flour, salt, baking powder, baking soda, & cocoa powder in a medium bowl with a whisk.

In a separate large mixing bowl, beat butter and sugar together until light and fluffy. Add all three eggs, one at a time, mixing each in until incorporated. Add buttermilk and vanilla, mixing until combined.

Add flour mixture, stirring until just combined. Do not overmix!

Drain cranberries. Fold in soaked cranberries and white chocolate chips.

Spread batter in a greased & floured 9×5 bread pan. Bake for 70 minutes or until toothpick comes out clean. Cool 15 minutes in the pan. Remove & cool completely on a wire rack.

Prepare glaze by whisking juice into sugar. Add additional juice 1 T at a time until it reaches your desired consistency. Drizzle glaze over tops of cooled loaves, allowing it to drip down the sides.