Any season is perfect for moist, tender quick bread! Savor the tart-sweet cranberry taste in Cranberry Bread. Share it with family and friends.
2-1/3 cups Reduced Fat Bisquick mix
3/4 cup granulated sugar
1/2 cup reduced-fat sour cream
1/4 cup vegetable oil
1/4 cup fat-free milk
2 tablespoons grated orange peel
5 egg whites or 3/4 cup fat-free cholesterol-free egg substitute
3/4 cup fresh or frozen cranberries, chopped 1/2 cup powdered sugar
2 to 3 teaspoons orange juice
Heat oven to 375 degrees. Generously grease bottom of loaf pan, 9x5x3 inches. Stir Bisquick, granulated sugar, sour cream, oil, milk, orange peel and egg whites in medium bowl until moistened. Stir in cranberries. Pour into pan.
Bake 50 to 55 minutes or until toothpick inserted in center comes out clean and top crust is deep golden brown. Cool 15 minutes. Loosen sides of loaf from pan; remove from pan and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
Stir powdered sugar and orange juice in small bowl until smooth and thin enough to drizzle. Drizzle over bread.
Recipe makes 1 loaf.
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