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Sour Cream-Cranberry Bread

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Sour Cream-Cranberry Bread
  • Prep Time 20 min
  • Total Time 3 hr 30 min
  • Servings 12
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The addition of sour cream makes this cranberry bread super moist. Don't forget the orange peel!

Ingredients

Bread

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

Glaze

1/2
cup powdered sugar
2
to 3 teaspoons orange juice

Directions

  • 1 Heat oven to 375°F. Generously grease bottom only of 9x5-inch loaf pan with shortening or cooking spray.
  • 2 In medium bowl, stir all bread ingredients except cranberries with fork or whisk until moistened. Stir in cranberries. Pour into pan.
  • 3 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.
  • 4 In small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over bread just before serving.
Tips  

Plan on using two oranges to get the 2 tablespoons grated orange peel called for here. 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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