Streusel-Topped Cranberry White Chocolate Bread

For 12 Slices (one 9X5-inch loaf), Streusel-Topped Cranberry White Chocolate Bread keeps the list centered on baking powder, baking soda and salt. Set aside about 80 minutes.

• Yield 12 Slices (one 9X5-inch loaf)
• Ready in 80 minutes
• Prep 20 minutes
• Cook 60 minutes

Ingredients

Bread

• 2 cups ( 284 g ) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 ½ cups ( 170 g ) fresh cranberries , lightly chopped
• 1 cup ( 212 g ) lightly packed brown sugar
• ⅓ cup light olive oil , melted coconut, avocado, or vegetable
• 4 ounces ( 113 g ) white chocolate , melted
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup ( 227 g ) sour cream

Streusel

• ¼ cup ( 36 g ) all-purpose flour
• 2 tablespoons light brown sugar
• ¼ cup ( 85 g ) finely chopped pecans
• 3 tablespoons cold butter , cut into small pieces

Instructions

1. Preheat the oven to 350 degrees F. Lightly grease a 9X5-inch loaf pan and line the bottom with parchment paper to fit.
2. In a large bowl, whisk together the flour, baking powder, baking soda and salt. Toss the chopped cranberries with the dry ingredients.
3. In a medium bowl, whisk together the brown sugar, oil, white chocolate, egg, vanilla and sour cream until smooth.
4. Add the wet ingredients to the dry and mix just until combined.
5. Pour the batter and spread evenly in the prepared baking pan.
6. For the streusel, whisk together the flour, brown sugar and pecans. Add the butter pieces and using your fingers or two knives, a pastry blender or a fork, crumble the mixture together until pea-sized crumbs form.
7. Sprinkle the streusel evenly over the bread batter and bake for 55-60 minutes. Cool for a few minutes in the pan before carefully turning out onto a cooling rack to cool completely.

Let the loaf cool before you slice it, or the crumb will tear.