Cranberry and White Chocolate Bread recipe

Vegetable oil spray
3/4 cup dried cranberries
1/2 cup white chocolate chips or chopped white chocolate
2 cups all-purpose flour
3/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup melted butter
2 large eggs
1 teaspoon vanilla extract

Heat oven to 350 degrees F. Spray a 9 x 5-inch loaf pan with vegetable oil spray.

In a large bowl, combine the cranberries, chocolate, flour, sugar, baking powder and salt.

In a small bowl, combine the milk, butter, eggs and vanilla extract. Beat hard with a whisk until frothy. Add to the dry ingredients and stir until well incorporated. Some lumps are okay.

Pour the batter into the loaf pan. Bake for 50 to 60 minutes, or until a cake tester inserted into the center comes out clean. The top should be crusty and firm. Rest in the pan for 10 minutes, then turn out on a rack and cool completely before slicing.

Makes 8 to 10 servings.

Approximate values per serving: 355 calories, 12 g fat, 66 mg cholesterol, 7 g protein, 54 g carbohydrates, 1 g fiber, 424 mg sodium, 31 percent calories from fat