A delightful twist on the classic cranberry white chocolate bread, perfect for gifting or enjoying with loved ones.
Preheat your oven to 350°F and grease a loaf pan.
Use parchment paper for easy removal of the loaf.
In a mixing bowl, combine the flour, baking powder, salt, sugar, cinnamon, nutmeg, and ginger.
Sift the dry ingredients for a smoother batter.
Add the cranberries, white chocolate chips, and pecans to the dry mix and stir to distribute evenly.
Coat the mix-ins with flour to prevent them from sinking.
In another bowl, whisk together the eggs, sour cream, and melted butter.
Ensure the butter is not too hot to avoid cooking the eggs.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Do not overmix to keep the loaf tender.
Transfer the batter to the prepared loaf pan and smooth the top.
Tap the pan gently to remove air bubbles.
Bake in the preheated oven for 50 minutes or until a toothpick inserted in the center comes out clean.
Check the loaf at 45 minutes to prevent overbaking.
Let the loaf cool in the pan for 10 minutes, then transfer to a cooling rack.
Use a knife to loosen the edges if needed.
Mix powdered sugar and milk to create a glaze, then drizzle over the cooled loaf.
Adjust the glaze consistency with more milk or sugar.
Slice and serve the loaf, enjoying its delightful flavors.
Pair with a hot beverage for a cozy treat.
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