1/2 cup dried cranberries, plus more for sprinkling over frosting
1/2 cup white chocolate chips
2 cups confectioners sugar, sifted
Milk or cream to thin
1 teaspoon vanilla extract
Preheat oven to 350°F.
Whisk together the flours, baking soda, baking powder and salt in a bowl.
In a separate bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, then add the vanilla.
Gently mix in the dry ingredients alternating with the buttermilk, beginning and ending with the dry ingredients.
Fold in the cranberries and white chocolate chips.
Spoon the batter into a greased 8-1/2" x 4-1/2" loaf pan. Bake for 55 minutes or until toothpick inserted in center comes out clean. Remove from oven, place on wire rack and allow to cool for 10 minutes. Remove from pan and allow to cool completely before frosting. Batter can also be baked in three 5" x 3" mini loaf pans for 40 – 45 minutes or until toothpick inserted in center comes out clean.
To make the Frosting: Mix the sugar with enough milk or cream to create a thick consistency. Add vanilla. Spread over the top of bread(s), allowing some of the frosting to drip down the sides of the bread. Sprinkle with dried cranberries.