Yield: 2 loaves

White Chocolate Cranberry Pecan Bread

Prep Time 15 minutes
Cook Time 1 hour
Additional Time 15 minutes
Total Time 1 hour 30 minutes

Sweet and salty, this White Chocolate Cranberry Pecan Bread is perfect for breakfast, brunch, or dessert! Great holiday treat, and freezes well too!



  • ¾ cup unsalted butter, softened
  • 1 ½ cup granulated sugar
  • 3 eggs
  • 1 tsp almond extract
  • 1 tsp vanilla extract
  • 3 cups all-purpose flour
  • 2 tsp baking powder
  • 1 ½ tsp baking soda
  • ½ tsp kosher salt
  • 1 ½ cup vanilla yogurt
  • 1 ¼ cup chopped pecans
  • 1 ½ cups whole dried cranberries



  1. Preheat oven to 350°F. Grease two loaf pans with baking spray, set aside.
  2. In a large bowl, beat butter and sugar together. Add eggs, one at a time. Beat in almond and vanilla extracts. Add flour, baking powder, baking soda and salt. Slowly mix in yogurt, by hand, just until blended. Do not overmix. Fold in the cranberries and the pecans.
  3. Pour batter into two loaf pans, evenly.
  4. Bake loaves for about 60 minutes, until a toothpick comes out clean.
  5. Remove and cool on wire rack 10 minutes. Remove from pan and cool completely before adding glaze.
  6. For the glaze, melt white chocolate wafers for 1 minutes in the microwave in a clear, glass bowl. Stir until smooth and drizzle over cooled bread. Immediately sprinkle with chopped pecans.
  7. To store, wrap loaves of bread in foil, then in a ziploc bag. Store on counter or keep in freezer until ready to use. ENJOY!

Nutrition Information:



Serving Size:

1 slice

Amount Per Serving: Calories: 266Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 47mgSodium: 234mgCarbohydrates: 43gFiber: 1gSugar: 27gProtein: 4g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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