I’ve just had 2 days starting work at 6.30am. And I LOVE IT!

The quiet ghostless traffic, not to mention human beings; the silent office that comes with real productivity; the day light by the time I get off work; and the afternoon I have to spend with my boy before I start cooking dinner and enjoy the evening.

It seems like I have 100 hours a day!

Ingredients (1 loaf):

Directions:

Preheat oven to 350F. Grease a 9×5×3-inch loaf pan and line the bottom with parchment paper.

Stir together 1 3/4 cups flour, baking powder, baking soda, salt and cinnamon in a large bowl. In a medium bowl, toss together white chocolate, dried cranberries, and 1/2 tablespoon flour.

Beat butter and brown sugar in a mixer until pale and fluffy. Add eggs one at a time, combine well. Then pour in sour cream and vanilla, mix well.

On low speed, add the flour mixture. Mix only until combined. Do not overmix.

Fold in white chocolate/dried cranberry mixture. Scrape into prepare pan. Smooth the top and bake for 55 to 60 minutes, or until a toothpick comes out clean.

Cool in the pan for 5 minutes. Remove to wire rack and cool upright. Remove parchment after completely cool.