| 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 |
| 1. | 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. |
| 2. | 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. |
| 3. | In small bowl, stir powdered sugar and orange juice until smooth and thin enough to drizzle. Drizzle over bread. |
| Heat oven to 400°F. Increase Bisquick® mix to 2 1/2 cups. |
|
| Plan on using two oranges to get the 2 tablespoons grated orange peel called for here. |
|
| Freeze this tasty quick bread by wrapping it tightly in heavy-duty foil. Reheat in a 300°F oven about 15 minutes. |
|
| 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. |
|
| 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:
110 ( 35); 3 1/2g ( 1/2g, 0g); 0mg; 115mg; 18g ( 0g, 10g); 2g 0%; 0%; 6%; 2% 1 ; 0 ; 0 ; 1/2 1