I love white chocolate and cranberries, so converting this recipe was a no brainer!
Betty Crocker’s White Chocolate Iced Cranberry Bread
2 1/4 cups gluten free flour – brand of your choice, but we like Bob’s 1 for 1
3/4 cup sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup coarsely chopped dried cranberries, sweetened preferred
3/4 cup half-and-half – goat milk or alternative milk can be used if needed.
2 tsp grated organic orange peels – omit if you do not care for a heavy orange taste. Wash oranges well, if not organic.
2 eggs –Substitute 2 tsp of flaxseed plus 2Tbsp of warm water for egg free. Combine and let sit.
1/2 cup melted butter – Earth Balance can be substituted
1/4 cup orange juice.
heavy cream or coconut oil
Preheat oven to 350*. Grease a standard bread pan (8×4 inch).
In a large bowl, or mixer, combine flour, sugar, baking powder, baking soda and salt. Mix well. Stir in cranberries and set aside.
In a small, combine milk, orange peels and eggs. Beat well.
Pour milk mixture, orange juice and melted butter into the flour mixture and stir just until the dry ingredients are moistened. Pour batter into pan.
Bake for 50-60 minutes or until deep golden brown and an inserted toothpick comes out clean. Cool for 10 minutes in pan. If the bread appears to be stuck, run a knife around the edges of the pan before turning out. Remove from pan and cool on a wire rack for another hour.
Icing: Place a small pot, a quarter of the way filled with water, on low-medium heat. Place a heat proof bowl above it and pour in a 1/3 of the white chocolate chips from the bag. Add 1 TBSP coconut oil or heavy cream. As the water boils, it will melt the chocolate. Stir frequently. When melted remove from heat. Spoon icing over cooled bread. Serve!
We put our in the fridge for a few minutes to set the icing, but you can definitely serve it right away!