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Cranberry Bread

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  • Prep 20 min
  • Total 3 hr 30 min
  • Servings 1
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Savour the tart-sweet taste of cranberries in a sweet and easy quick bread.
Created Jan 11, 2011
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Ingredients

  • 2 1/3 cups (575 mL) Bisquick* mix
  • 3/4 cup (175 mL) granulated sugar
  • 1/2 cup (125 mL) sour cream
  • 1/4 cup (50 mL) vegetable oil
  • 1/4 cup (50 mL) skim milk
  • 2 tbsp (25 mL) grated orange peel
  • 5 egg whites or 3/4 cup fat-free egg product
  • 3/4 cup (175 mL) fresh or frozen cranberries, chopped
  • 1/2 cup (125 mL) icing sugar
  • 2 to 3 tsp (10 to 15 mL) orange juice

Steps

  •  
    1
    Heat oven to 375ºF. 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.
  •  
    2
    Bake 50 to 55 minutes or until toothpick inserted in centre 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.
  •  
    3
    In small bowl, stir icing sugar and orange juice until smooth and thin enough to drizzle. Drizzle over bread.

Expert Tips

  • Tip 1
    Tip: Plan on using two oranges to get the 2 tablespoons grated orange peel called for here.
  • Tip 2
    Tip: Freeze this tasty quick bread by wrapping it tightly in heavy-duty foil. Reheat in a 300 degree oven about 15 minutes.
  • Tip 3
    Tip: Most quick breads are removed from their pans to a wire rack. This produces a drier, crisper surface. If left in the pan, the bread would become steamed and soft.
  • Tip 4
    Tip: When grating orange peel, be sure to grate only the orange part of the skin. The white part, or pith, is very bitter.

Nutrition Information

No nutrition information available for this recipe
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