White chocolate-cranberry quick bread w/ lemon glaze
from vanillasugarblog.com

Cook notes: the glaze is very very mild. I only wanted a hint of lemon on there as the bread is very sweet on it’s on; so I did not use a strong glaze. Feel free to use whatever you want. The white chocolate chips make this cake very moist and almost buttery-like tasting. You could probably do this in a bundt pan, just reduce the cooking time by 5 – 10 minutes. 

1 box of Trader Joe’s Cranberry Bread
(plus all the ingredients the box direction calls for)
½ cup – ¾ cup good quality white choco chips

1 large lemon
3-4 TB of confectioners sugar, sifted

Mix cranberry bread according to box directions. Preheat oven according to box directions. Grease up or butter up a loaf pan, pour ¾ batter into pan, sprinkle the white chocolate chips, then pour on the remaining ¼ batter. Tap pan to get out excess air. Bake according to box directions or until cake tester comes out clean.

Let cool in pan about 10 minutes then flip onto wire rack. Prepare the glaze by mixing the lemon juice with the confectioners sugar. It’s a very mild and gentle glaze. If you want a stronger/thicker glaze then add in more confectioners sugar and/or lemon juice.