254 g flour or 2 C
1/2 C sugar
1/2 t baking soda
1/2 t salt
Whisk in large bowl. Set aside.
1 C buttermilk
2 flax eggs
1 t vanilla extract
1/4 C oil
Whisk in glass 1 C measuring pitcher for easier pourability. Add to dry ingredients. Fold in 1/2 C chopped pecans and 1/2 C dried cranberries. Pour batter into greased loaf pan. *Sprinkle the top of the bread with 1/2 C white chocolate chips. Bake at 350 degrees for 44 minutes. Let cool in pan 10 minutes and then turn bread out onto wire rack to cool completely.
*Next time I bake this bread, I am going to make a white chocolate glaze to pour over it. This can be done by melting 1/2 C white chocolate chips and 1 T buttermilk over a double boiler. The glaze ensures that the chips won't burn or get gritty. The bread was fine the way I made it but I think the presentation and flavor of the white chocolate chips would really shine as a glaze.
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