Cranberry Bread from Betty Crocker
| 2 1/3 | cups Bisquick Heart Smart® mix |
| 3/4 | cup granulated sugar |
| 1/2 | cup reduced-fat sour cream |
| 1/4 | cup vegetable oil |
| 1/4 | cup fat-free (skim) milk |
| 2 | tablespoons grated orange peel |
| 5 | egg whites or 3/4 cup fat-free egg product |
| 3/4 | cup fresh or frozen cranberries, chopped |
| 1/2 | cup powdered sugar |
| 2 | to 3 teaspoons orange juice |
| 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. | |
| High Altitude (3500-6500 ft): Heat oven to 400°F. Increase Bisquick® mix to 2 1/2 cups. | |
| Click HERE for more wonderful recipes from Betty Crocker. | |