The Joyful Life Magazine
A quarterly lifestyle print publication. Heart & Home Inspiration for Christian Women seeking the JOY found by inviting JESUS into our everyday lives.
The Joyful Life News
Sign up to receive Joyful Life Community news, weekly blog post updates, shop announcements, and exclusive offers for our subscribers.

Nothing beats a warm hearty slice of homemade bread, slathered with butter, on a blustery winter day. The heavenly aroma fills your home and has a way of drawing everyone in to hunker down and relax together. Yet with the bustle of the season, there often just isn’t time for slaving over complicated recipes with long cooking and rising times. So, in our recent winter issue, TREASURE, we shared five scrumptious Quick Bread recipes that taste as good as they smell and will come together in a flash! If you haven’t ordered your copy yet, be sure to snag a copy over in THE SHOP, before they are gone.

Today we’re giving you a sneak peek and sharing one delicious quick bread recipe with you. This White Chocolate Cranberry Pecan Pistachio bread offers all the indulgent comforts you love this time of year and will make a gorgeous appearance on your holiday table. The frigid chill outside is no match for this cozy Quick Bread—enjoy!

WHITE CHOCOLATE CRANBERRY PECAN PISTACHIO BREAD

 

INGREDIENTS

1 Box White Cake Mix

4 Large Eggs

1 Cup Sour Cream

¼ Cup Vegetable Oil

½ Teaspoon Vanilla

¼ Teaspoon Lemon Extract

3.4 oz. Instant Pistachio Pudding Mix

¾ Cup Chopped Pecans

1 Cup White Chocolate Chips

1 Cup Sweetened Dried Cranberries, roughly chopped

 

FOR THE GLAZE

6 oz. White Baking Chocolate, broken into pieces

2 Tablespoons Heavy Cream

3 Tablespoons Butter

1 Teaspoon Vanilla

½ – 1 Cup Powdered Sugar

¼ Cup Sweetened Dried Cranberries, roughly chopped

¼ Cup Chopped Pecans

 

INSTRUCTIONS

1 | Preheat oven to 350°. Grease well a loaf or bundt pan.

2 | In a large bowl, stir together cake mix, eggs, sour cream, vegetable oil, vanilla, lemon extract, pudding mix, pecans, white chocolate chips, and dried cranberries. The mixture will be very thick.

3 | Spread into pan. Bake for about 45 minutes, or until edges are golden, and a toothpick inserted near the center comes out clean.

4 | Cool for no more than 10 minutes, run a knife around the edges to loosen, and carefully invert onto a serving platter.

5 | Cool completely. Meanwhile, prepare the glaze.

6 | For the white chocolate glaze: In a small microwave-safe bowl, combine chocolate, heavy cream, and butter. Heat for 30 seconds, stir, and continue heating at 15-second intervals, stirring in-between, until melted and smooth.

7 | Stir in vanilla. Whisk in ½ cup powdered sugar until smooth, adding additional powdered sugar, as needed, to achieve a thick glaze consistency (thick enough that it will not run off the bread, but thin enough to pour).

8 | Pour and spread evenly over bread. Allow to set. Cut and serve.

Leave a Reply

Your email address will not be published. Required fields are marked *