Breakfast & Brunch
Sour Cream-Cranberry Bread
Description
The addition of sour cream makes this cranberry bread super moist. Don't forget the orange peel!
Ingredients:
- 2 1/3 cups Bisquick Heart Smart™ mix
- 3/4 cup granulated sugar
- 2 tablespoons grated orange peel
- 1/2 cup reduced-fat sour cream
- 1/4 cup vegetable oil
- 1/4 cup fat-free (skim) milk
- 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
Directions:
- Heat oven to 375°F. Generously grease bottom only of 9x5-inch loaf pan with shortening or cooking spray.
- In medium bowl, stir all bread ingredients except cranberries with fork or whisk 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 cooling rack. Cool completely before slicing, about 2 hours. Wrap tightly and store at room temperature up to 4 days, or refrigerate.
- In small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over bread just before serving.
