Preheat oven to 350°F. Grease two loaf pans with baking spray, set aside.
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.
Pour batter into two loaf pans, evenly.
Bake loaves for about 60 minutes, until a toothpick comes out clean.
Remove and cool on wire rack 10 minutes. Remove from pan and cool completely before adding glaze.
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.
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!
Notes
Wrap the loaves in foil then in gallon sized ziploc bags for best freshness! From here you can store the bread at room temperature or stash in the freezer for longer storage. Frozen bread will stay good for about 2 months.
To make this safer for those with nut allergies, feel free to leave the pecans off. You’ll still have a delicious White Chocolate Cranberry bread!