Cranberry White Chocolate Quick Bread Mix in a Jar
A moist and delicious quick bread mix for gift giving! Nothing says "I love you!" better than a gift from the kitchen. And especially one that fills the house of your recipient with the aroma of sweet, fresh baked bread. The dry ingredients are layered in a quart-sized jar and the jar can be decorated in any number of ways to reflect the occasion. Be sure to attach a recipe card or an embellished tag, to the jar, with the recipe, additional ingredients needed and baking instructions. Prep time includes putting together the gift jar as well as combining the wet ingredients before baking.
- Ready In:
- 1hr 10mins
- 1 1⁄2 cups all-purpose flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1 cup sugar
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon nutmeg (I use fresh grated, but ground is fine)
- 1⁄4 teaspoon ground ginger
- 1⁄2 cup dried cranberries
- 1⁄2 cup white chocolate chips
- 1⁄2 cup pecans, chopped
For Making the bread
- 2 eggs
- 1⁄2 cup sour cream
- 1⁄4 cup butter, melted
- 1⁄4 cup powdered sugar
- 1⁄2 tablespoon milk
- To make the gift jar: Sift together the flour, baking powder and salt and then spoon into a quart-sized jar with a tight-fitting lid. (I use a wide-mouth funnel to easily get the ingredients into the jar.) Tap the jar gently on the counter top to settle the flour.
- Combine the sugar, cinnamon, nutmeg and ginger and pour over the flour in the jar.
- Continue the layers with the dried cranberries, then the white chocolate chips and finally the pecans. Put the lid on the jar and decorate as desired.
- To make bread: Preheat oven to 350°F and lightly grease a 9x 5 loaf pan.
- Pour all the dry ingredient from the jar into a large mixing bowl and stir to combine.
- In a small bowl, use a fork to beat the eggs lightly and then add the sour cream. Continue mixing with the fork until the sour cream is incorporated.
- Add the melted butter to the dry ingredients and then add the egg and sour cream mixture. Stir just until combined.
- Spread into prepared loaf pan and bake in preheated oven for 50 minutes, or until toothpick inserted near center comes out clean.
- Cool 10 minutes in pan and then turn out onto a cooling rack (with a layer of foil or waxed paper under the rack, to keep your counter clean.).
- Stir together powdered sugar and milk until smooth. Drizzle or spread over top of loaf. Serve immediately or cool completely before slicing, to keep the slices looking nice.
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Join The Conversation
I plan to use this recipe for gifts this Christmas. I just finished putting together my "trial" jar. It looks great! I'm anxious to bake the bread and give it a taste test! Does anyone know what the shelf life would be and if it can be stored on a pantry shelf? Would it be the date on the bag of cranberries?
Thanks for the recipe! I wanted to make a cranberry white chocolate quick bread in a jar, but I didn't have time to tweak and test all of my personal quick bread recipes. I was looking for something that would be successful that I could get working on right away. I made one and and it was pretty tasty. The batter was much stiffer than I had anticipated, but it turned out well nonetheless. (I made 450 of them for a holiday gift basket project!)