White Chocolate Iced Cranberry Bread

From the Cooking Light Message Board. Haven't tried it yet.

• Ready In: 1 hr 15 mins
• Serves: 15
• Yields: 1 cake

Ingredients

• 2 1⁄4 cups flour
• 3⁄4 cup sugar
• 1 1⁄2 teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1⁄2 cup  coarsely chopped dried sweetened cranberries
• 3⁄4 cup half-and-half
• 2  teaspoons  grated  orange peel
• 2  eggs
• 1⁄2 cup butter or 1⁄2 cup margarine, melted
• 1⁄4 cup  orange juice

• Icing

• 1  ounce white chocolate baking bar, chopped
• 1 -2  tablespoon half-and-half
• 1⁄2 cup powdered sugar

Directions

1. Heat oven to 350 degrees. Grease bottom only of 8x4 inch loaf pan.
2. In large bowl, combine flour, sugar, baking powder, baking soda and salt; mix well. Stir in cranberries.
3. In small bowl, combine 3/4 cup half and half, orange peel and eggs; beat well. Add half and half mixture, melted butter and orange juice to flour mixture; stir just until dry ingredients are moistened. Pour batter into greased pan.
4. Bake at 350 degrees for 50 to 60 minutes or until deep golden brown and toothpick inserted in center comes out clean. Cool in pan for 10 minutes. Run knife around edges of pan to loosen. Remove loaf from pan; place on wire rack. Cool 1 hour or until completely cooled.
5. In small microwave safe bowl, combine baking bar and 1 tablespoon of the half and half. Microwave on high for 30 seconds; stir until melted and smooth. If necessary, microwave an additional 10 to 20 seconds. With wire whisk, beat in powdered sugar until smooth. If necessary, add additional half and half, 1/2 tsp at a time, until of desired consistency.
6. Spoon and spread icing over cooled loaf, allowing some to run down sides.