Cranberry Orange Bread with White Chocolate Frosting

A tender loaf of orange zest, sour cream and buttermilk layered with fresh cranberries, frosted with white chocolate cream cheese and finished with sparkling sprinkles, cranberries and rosemary.

• Pan: 9 x 5-inch loaf pan, a light metal one if possible
• Oven: 325°F
• Yield: 1 loaf

Bread

• 1/2 cup (100 g) granulated sugar
• 1/2 cup plus 2 tablespoons (140 g) dark brown sugar, packed
• Zest of 2 oranges
• 1/2 cup (110 ml) neutral oil, such as canola
• 2 tablespoons fresh orange juice
• 1/2 cup (120 g) sour cream, at room temperature
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1/2 cup (120 g) buttermilk, at room temperature
• 2 cups (240 g) all-purpose flour
• 1 teaspoon (5 g) baking soda
• 1/2 teaspoon (2 g) baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon fine sea salt
• 1 1/4 cups (130 g) fresh or frozen cranberries, plus fresh ones to garnish

White chocolate frosting

• 5 oz (142 g) cream cheese, softened
• 8 tablespoons (113 g) unsalted butter, softened
• 1/3 to 2/3 cup (40 to 80 g) powdered sugar, to taste
• 1 teaspoon (5 g) vanilla bean paste
• About 2.5 oz (65 g) white chocolate
• Sparkling sprinkles and rosemary sprigs, to garnish

Instructions

1. Heat the oven to 325°F. Grease the loaf pan or line it with parchment, leaving an overhang.
2. Rub the orange zest into both sugars with the fingertips. This can be done up to a day ahead, covered, at room temperature.
3. Whisk the oil into the zested sugar, then the sour cream and orange juice. Add the eggs one at a time, then the vanilla.
4. Whisk the flour, baking soda, baking powder, cinnamon and salt in another bowl. Fold them into the wet mixture with a spatula, pouring in the buttermilk as it goes, and stop as soon as it comes together.
5. Spread half the batter in the pan, scatter half the cranberries, add the rest of the batter and top with the remaining cranberries.
6. Bake for 60 to 70 minutes, up to about 75 depending on the oven, until a toothpick comes out with a few moist crumbs. Rest 20 minutes in the pan, then about 30 more on a rack.
7. Melt the white chocolate in a heatproof bowl over gently simmering water on low heat, stirring now and then. Let it cool slightly.
8. Beat the cream cheese and butter on medium for 30 to 40 seconds until fluffy, then beat in the chocolate, 1/3 cup of the powdered sugar and the vanilla. Taste, and add more sugar if wanted.
9. Spread over the completely cooled loaf and finish with sprinkles, cranberries and rosemary.

Tips

• Keep it in an airtight container in the refrigerator for 2 to 3 days, frosted or not.

Recipe by @eatatmaudes, from the full recipe on Eat at Maude's.