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Ingredients
| Bisquick: 2 1/3 cups |
| granulated sugar: 3/4 cup |
| vegetable oil: 1/4 cup |
| nonfat milk: 1/4 cup |
| orange peel: 2 Tbl |
| eggs: 5 (white) |
| cranberries (chopped): 3/4 cup |
| powdered sugar (sifted): 1/2 cup |
| orange juice: 1 Tbl |
| light sour cream: 1/2 cup |
Cranberry Bread
Credit: www.bettycrocker.com
User rating:
-
Prep Time
20 min -
Cook Time
55 min -
Servings
1 serving(s)
Tags
- Heat oven to 375°F. Generously grease bottom of 9x5-inch loaf pan. In medium bowl, stir Bisquick® mix, granulated sugar, sour cream, oil, milk, orange peel and egg whites 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.
- In small bowl, stir powdered sugar and orange juice until smooth and thin enough to drizzle. Drizzle over bread.