Preheat your oven to 350°F (175°C). Grease a 9-inch loaf pan with nonstick baking spray or butter.

In a large mixing bowl, sift together the all-purpose flour, whole wheat flour, baking soda, baking powder, and kosher salt.

Using a stand mixer fitted with a paddle attachment, cream the softened butter and granulated sugar together on medium speed until light and fluffy, about 3-4 minutes.

Add the eggs to the creamed butter mixture one at a time, beating well after each addition.

Alternately add the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix on low speed just until combined.

Gently fold in the 1/2 cup of dried cranberries and 1/2 cup of white chocolate chips until evenly distributed.

Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for approximately 60 minutes, or until a toothpick inserted into the center comes out clean.

Remove the bread from the oven and allow it to cool completely in the pan. Then, carefully remove the bread from the pan and place it on a wire rack set over a baking sheet.

In a medium bowl, whisk together the powdered sugar, 1 teaspoon vanilla extract, and 2 to 4 tablespoons of milk until smooth and pourable.

Pour the vanilla icing generously over the top of the cooled bread, allowing it to drip down the sides. Let the icing set for at least 30 minutes at room temperature.

Sprinkle the chopped dried cranberries evenly over the iced bread. Drizzle the melted white chocolate chips over the top.

Allow all toppings to set completely before slicing the bread. Serve at room temperature.