Cranberry Bread

 

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.