Preheat your oven to 350°F (175°C) and grease a 9-inch loaf pan with non-stick spray or line it with parchment paper.

In a large mixing bowl, sift together 2 cups of all-purpose flour, 1 cup of whole wheat flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, and ½ teaspoon of kosher salt. Stir well to combine and set aside.

In a separate bowl, cream together ½ cup of softened unsalted sweet cream butter and 1 cup of sugar until light and fluffy—about 3 to 5 minutes.

Add 2 large eggs to the creamed mixture, one at a time, mixing thoroughly after each addition.

Gradually add the dry ingredient mixture to the creamed butter mixture, alternating with 1 cup of buttermilk. Mix gently until just combined.

Fold in 1 cup of dried cranberries and ½ cup of white chocolate chips into the batter.

Pour the batter into the prepared loaf pan and bake for 1 hour or until a toothpick inserted into the center comes out clean.

Remove the bread from the oven and let cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

While the bread cools, whisk together 1 cup of powdered sugar, 1 tablespoon of vanilla extract, and 2-4 tablespoons of milk until smooth and creamy.

Drizzle the icing over the cooled bread and, optionally, sprinkle extra cranberries and white chocolate chips on top.