White Chocolate-Iced Cranberry Bread

 

2 1/4

cups all-purpose flour

3/4

cup granulated sugar

1 1/2

teaspoons baking powder

1/2

teaspoon baking soda

1/2

teaspoon salt

1/2

cup coarsely chopped sweetened dried cranberries

3/4

cup fat-free half-and-half

2

teaspoons grated orange peel

2

eggs

1/2

cup canola oil

1/4

cup orange juice

1

oz white chocolate baking bar, chopped

1

to 2 tablespoons fat-free half-and-half

1/2

cup powdered sugar

• 1 Heat oven to 350°F. Grease bottom only of 8x4-inch loaf pan with shortening or cooking spray. In large bowl, mix flour, sugar, baking powder, baking soda and salt. Stir in cranberries.
• 2 In small bowl, beat 3/4 cup half-and-half, the orange peel and eggs with wire whisk until well blended. Add half-and-half mixture, melted butter and orange juice to flour mixture; stir with spoon just until dry ingredients are moistened. Pour batter into pan.
• 3 Bake 50 to 60 minutes or until deep golden brown and toothpick inserted in center comes out clean. Cool in pan 10 minutes. Run knife around edges of pan to loosen. Remove loaf from pan; place on wire rack. Cool completely, about 1 hour.
• 4 In small microwavable bowl, microwave baking bar and 1 tablespoon of the half-and-half on High 30 seconds. Stir until melted and smooth (if necessary, microwave 10 to 20 seconds longer). With wire whisk, beat in powdered sugar until smooth (if necessary, add additional half-and-half, 1/2 teaspoon at a time, until desired spreading consistency). Spoon and spread icing over cooled loaf, allowing some to run down sides.